French Onion Soup (Printer View)

Deeply savory French bistro favorite with sweet caramelized alliums in rich beef broth, crowned with crusty bread and melted Gruyère.

# Components:

→ Alliums

01 - 4 large yellow onions, thinly sliced
02 - 2 large leeks, white and light green parts only, cleaned and thinly sliced
03 - 3 shallots, thinly sliced
04 - 3 garlic cloves, minced

→ Fats

05 - 3 tablespoons unsalted butter
06 - 2 tablespoons olive oil

→ Broth & Umami

07 - 8 cups high-quality beef broth
08 - 1 tablespoon Worcestershire sauce
09 - 2 teaspoons soy sauce
10 - 1/2 cup dry white wine
11 - 2 teaspoons fresh thyme leaves
12 - 1 bay leaf

→ Bread & Cheese

13 - 1 baguette, sliced into 1/2-inch rounds
14 - 2 cups Gruyère cheese, grated
15 - 1/2 cup Parmesan cheese, grated

→ Seasonings

16 - Salt and freshly ground black pepper, to taste

# Method:

01 - In a large heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat.
02 - Add the sliced onions, leeks, and shallots. Sauté, stirring frequently, until very soft and deep golden brown, approximately 35-40 minutes. Add the minced garlic and cook for 2 minutes more.
03 - Deglaze the pot with white wine, scraping up any browned bits from the bottom.
04 - Stir in the beef broth, Worcestershire sauce, soy sauce, thyme, and bay leaf. Bring to a simmer. Reduce heat and cook uncovered for 30 minutes, stirring occasionally.
05 - Season with salt and pepper to taste. Remove the bay leaf.
06 - Preheat the oven broiler to high.
07 - Arrange baguette slices on a baking sheet and toast under the broiler until golden, approximately 1-2 minutes per side.
08 - Ladle the hot soup into oven-safe bowls. Top each with toasted baguette slices and a generous amount of Gruyère and Parmesan cheese.
09 - Place bowls under the broiler until the cheese is melted and bubbly, approximately 3-5 minutes.
10 - Serve immediately, garnished with extra thyme if desired.

# Expert Advice:

01 -
  • The caramelization process is pure meditation—no rushing, just the quiet work of turning humble onions into something deeply golden and sweet.
  • That moment when melted cheese bubbles under the broiler feels like a small kitchen triumph every single time.
  • It tastes like you spent hours at the stove, but the actual active work is surprisingly manageable.
02 -
  • Do not skip the caramelization time no matter how tempting it is—rushing this step means missing the entire point of the dish, and no amount of seasoning fixes it.
  • Oven-safe bowls are non-negotiable for the final broil step; regular bowls will crack or melt, and you'll learn this the hard way if you don't plan ahead.
03 -
  • For extra depth, add a splash of sherry or cognac when you deglaze with wine—it adds richness without changing the character of the dish.
  • Slice your onions and leeks as evenly as possible; uniform pieces mean uniform cooking, which means uniform caramelization and a better final texture.
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