Classic French Onion Soup with Gruyère
Prep Time:
15 Minutes
Cook Time:
75–90 Minutes
Serves:
4–6 Servings
Level:
Intermediate
About the Recipe
French onion soup is all about patience. Onions, butter, and time turn into something deep and sweet, then it all goes under the broiler with toasted baguette and a blanket of Gruyère until it bubbles and browns. It's a cozy bowl you can pull off at home.
Ingredients
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4 large yellow onions, thinly sliced
4 tablespoons unsalted butter
1 tablespoon olive oil
3 cloves garlic, minced
½ cup dry white wine (Sauvignon Blanc or Pinot Grigio)
6 cups beef stock (preferably low-sodium)
1 tablespoon Worcestershire sauce
2 sprigs fresh thyme
1 bay leaf
1 teaspoon sugar (optional)
Salt and freshly ground black pepper, to taste
1 French baguette, sliced ¾-inch thick
2 cups Gruyère cheese, freshly grated
¼ cup Parmesan cheese (optional)
1–2 tablespoons dry sherry (optional)
Preparation
Melt butter and olive oil over medium-low heat. Add onions and salt. Caramelize 40–55 minutes, stirring occasionally. Add sugar if desired.
Add garlic, cook 30–60 seconds. Add white wine, scrape browned bits, reduce by half.
Add beef stock, Worcestershire, thyme and bay leaf. Simmer uncovered 25–30 minutes. Add optional sherry. Remove herbs, season.
Toast baguette at 400°F for 5–8 minutes.
Ladle soup into oven-safe crocks, top with baguette and grated cheeses. Broil 2–4 minutes until bubbling and browned.
Cool briefly and serve.
Tools I Use for This Recipe
Oven-safe soup crocks: Kook 18 oz white crocks, set of 4. They go under the broiler with the bread and cheese on top, and the handles make them easy to pull out.
Dutch oven: Lodge 6-quart enameled cast iron. Heavy enough for the long, slow onion caramelizing and the simmer.
Chef's knife: Victorinox Fibrox Pro 8-inch. Sharp, light, and quick through a big pile of onions.
Mandoline: OXO Good Grips handheld. Gets the onion slices thin and even so they caramelize at the same rate.
Cutting board: John Boos maple. Plenty of room for slicing all the onions.
Wooden spoon: OXO Good Grips. For stirring the onions and scraping up the browned bits.
Cheese grater: Microplane Premium Classic. The recipe calls for freshly grated Gruyère and Parmesan.
Baking sheet: Nordic Ware Naturals half sheet. Holds the crocks under the broiler and toasts the bread.
Ladle: OXO Good Grips stainless with a pour spout. Fills the crocks without dripping.
Measuring cups and spoons: OXO Good Grips stainless 8-piece set. For the broth, wine, and seasonings.
Nick's Notes
The sugar, Parmesan, and sherry are all optional.
Use low-sodium beef stock so you can season it to taste at the end.
Preparation
Melt butter and olive oil over medium-low heat. Add onions and salt. Caramelize 40–55 minutes, stirring occasionally. Add sugar if desired.
Add garlic, cook 30–60 seconds. Add white wine, scrape browned bits, reduce by half.
Add beef stock, Worcestershire, thyme and bay leaf. Simmer uncovered 25–30 minutes. Add optional sherry. Remove herbs, season.
Toast baguette at 400°F for 5–8 minutes.
Ladle soup into oven-safe crocks, top with baguette and grated cheeses. Broil 2–4 minutes until bubbling and browned.
Cool briefly and serve.
Tools I Use for This Recipe
Oven-safe soup crocks: Kook 18 oz white crocks, set of 4. They go under the broiler with the bread and cheese on top, and the handles make them easy to pull out.
Dutch oven: Lodge 6-quart enameled cast iron. Heavy enough for the long, slow onion caramelizing and the simmer.
Chef's knife: Victorinox Fibrox Pro 8-inch. Sharp, light, and quick through a big pile of onions.
Mandoline: OXO Good Grips handheld. Gets the onion slices thin and even so they caramelize at the same rate.
Cutting board: John Boos maple. Plenty of room for slicing all the onions.
Wooden spoon: OXO Good Grips. For stirring the onions and scraping up the browned bits.
Cheese grater: Microplane Premium Classic. The recipe calls for freshly grated Gruyère and Parmesan.
Baking sheet: Nordic Ware Naturals half sheet. Holds the crocks under the broiler and toasts the bread.
Ladle: OXO Good Grips stainless with a pour spout. Fills the crocks without dripping.
Measuring cups and spoons: OXO Good Grips stainless 8-piece set. For the broth, wine, and seasonings.
Nick's Notes
The sugar, Parmesan, and sherry are all optional.
Use low-sodium beef stock so you can season it to taste at the end.
Preparation
Melt butter and olive oil over medium-low heat. Add onions and salt. Caramelize 40–55 minutes, stirring occasionally. Add sugar if desired.
Add garlic, cook 30–60 seconds. Add white wine, scrape browned bits, reduce by half.
Add beef stock, Worcestershire, thyme and bay leaf. Simmer uncovered 25–30 minutes. Add optional sherry. Remove herbs, season.
Toast baguette at 400°F for 5–8 minutes.
Ladle soup into oven-safe crocks, top with baguette and grated cheeses. Broil 2–4 minutes until bubbling and browned.
Cool briefly and serve.
Tools I Use for This Recipe
Oven-safe soup crocks: Kook 18 oz white crocks, set of 4. They go under the broiler with the bread and cheese on top, and the handles make them easy to pull out.
Dutch oven: Lodge 6-quart enameled cast iron. Heavy enough for the long, slow onion caramelizing and the simmer.
Chef's knife: Victorinox Fibrox Pro 8-inch. Sharp, light, and quick through a big pile of onions.
Mandoline: OXO Good Grips handheld. Gets the onion slices thin and even so they caramelize at the same rate.
Cutting board: John Boos maple. Plenty of room for slicing all the onions.
Wooden spoon: OXO Good Grips. For stirring the onions and scraping up the browned bits.
Cheese grater: Microplane Premium Classic. The recipe calls for freshly grated Gruyère and Parmesan.
Baking sheet: Nordic Ware Naturals half sheet. Holds the crocks under the broiler and toasts the bread.
Ladle: OXO Good Grips stainless with a pour spout. Fills the crocks without dripping.
Measuring cups and spoons: OXO Good Grips stainless 8-piece set. For the broth, wine, and seasonings.
Nick's Notes
The sugar, Parmesan, and sherry are all optional.
Use low-sodium beef stock so you can season it to taste at the end.
Preparation
Melt butter and olive oil over medium-low heat. Add onions and salt. Caramelize 40–55 minutes, stirring occasionally. Add sugar if desired.
Add garlic, cook 30–60 seconds. Add white wine, scrape browned bits, reduce by half.
Add beef stock, Worcestershire, thyme and bay leaf. Simmer uncovered 25–30 minutes. Add optional sherry. Remove herbs, season.
Toast baguette at 400°F for 5–8 minutes.
Ladle soup into oven-safe crocks, top with baguette and grated cheeses. Broil 2–4 minutes until bubbling and browned.
Cool briefly and serve.
Tools I Use for This Recipe
Oven-safe soup crocks: Kook 18 oz white crocks, set of 4. They go under the broiler with the bread and cheese on top, and the handles make them easy to pull out.
Dutch oven: Lodge 6-quart enameled cast iron. Heavy enough for the long, slow onion caramelizing and the simmer.
Chef's knife: Victorinox Fibrox Pro 8-inch. Sharp, light, and quick through a big pile of onions.
Mandoline: OXO Good Grips handheld. Gets the onion slices thin and even so they caramelize at the same rate.
Cutting board: John Boos maple. Plenty of room for slicing all the onions.
Wooden spoon: OXO Good Grips. For stirring the onions and scraping up the browned bits.
Cheese grater: Microplane Premium Classic. The recipe calls for freshly grated Gruyère and Parmesan.
Baking sheet: Nordic Ware Naturals half sheet. Holds the crocks under the broiler and toasts the bread.
Ladle: OXO Good Grips stainless with a pour spout. Fills the crocks without dripping.
Measuring cups and spoons: OXO Good Grips stainless 8-piece set. For the broth, wine, and seasonings.
Nick's Notes
The sugar, Parmesan, and sherry are all optional.
Use low-sodium beef stock so you can season it to taste at the end.