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Ultimate Easy Classic French Onion Soup with Gruyère Crouton

Close-up of a bowl of rich french onion soup topped with a toasted crouton and melted, bubbly Gruyère cheese.
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You can make restaurant-style French Onion Soup at home. This recipe focuses on deeply caramelized onions and a rich beef broth, finished with a classic Gruyère cheese and toasted baguette topping for the ultimate comfort food experience.

Ingredients

Scale
  • 4 large yellow onions, thinly sliced
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (optional)
  • 8 cups beef stock (high quality recommended)
  • 2 bay leaves
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • Salt and pepper to taste
  • 1 baguette, sliced into 1-inch thick rounds
  • 1 1/2 cups grated Gruyère cheese

Instructions

  1. Melt the butter and olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions, salt, and sugar.
  2. Cook the onions slowly, stirring every 5 to 10 minutes, for 40 to 50 minutes until they are deeply caramelized, dark brown, and sweet. Do not rush this step; this builds the flavor foundation.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. If using wine, pour it in and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 3 minutes.
  5. Pour in the beef stock. Add the bay leaves and thyme. Bring the soup to a simmer, then reduce the heat to low, cover partially, and let it cook for at least 30 minutes to let the flavors meld. Remove the bay leaves before serving. Taste and adjust seasoning with salt and pepper.
  6. While the soup simmers, preheat your broiler. Arrange the baguette slices on a baking sheet. Broil for 1 to 2 minutes per side until lightly toasted.
  7. Ladle the hot soup into oven-safe bowls. Place one or two toasted baguette slices on top of the soup in each bowl.
  8. Generously cover the bread with grated Gruyère cheese.
  9. Place the bowls on a baking sheet and broil for 2 to 4 minutes, watching closely, until the cheese is bubbly, melted, and golden brown. Serve immediately.

Notes

  • For the richest flavor, use a high-quality, low-sodium beef broth or stock.
  • If you skip the wine, add 1/4 cup of beef broth to deglaze the pot after cooking the garlic.
  • You can toast the baguette slices ahead of time and store them in an airtight container.

Nutrition

Find it online: https://cutcooktaste.com/french-onion-soup-easy-classic-gruyere-crouton/