French Onion Soup Classic (Printable Version)

Savory caramelized onions in broth, topped with toasted bread and bubbling Gruyere cheese.

# What You’ll Need:

→ Base

01 - 4 large onions, thinly sliced
02 - 2 tablespoons butter

→ Broth

03 - 4 cups beef broth
04 - 1/2 cup dry white wine
05 - 1 teaspoon dried thyme
06 - Salt, to taste
07 - Black pepper, to taste

→ Topping

08 - French bread slices
09 - Gruyere cheese, grated

# Step-by-Step Guide:

01 - Melt butter in a large skillet over medium heat. Add thinly sliced onions and cook, stirring frequently, until deep golden brown and caramelized, about 25 minutes.
02 - Add white wine and thyme to the pan. Scrape up any browned bits, then pour in beef broth. Season with salt and pepper. Simmer uncovered over low heat for 30 minutes.
03 - Preheat broiler. Spoon soup into oven-safe bowls, top each with a slice of French bread, and cover generously with Gruyere cheese. Broil until cheese is bubbling and golden brown, about 3 minutes.

# Additional Tips::

01 -
  • Easy to make with just a handful of classic ingredients
  • Perfect way to use up stale bread and leftover cheese
  • Deep savory flavor that tastes like a restaurant soup at home
  • Broils up bubbly and gooey for an impressive finish
02 -
  • Naturally gluten free if you skip the bread or use a gluten free loaf
  • Elevates budget ingredients to bistro status with technique and patience
  • Tastes even better as leftovers with flavors deepening overnight
03 -
  • Always caramelize onions low and slow for maximum sweetness and flavor
  • Toast both sides of your bread slices so they do not become soggy in the soup
  • For the best cheese pull use freshly grated cheese from a whole block
  • If you want a deeper flavor layer add a splash of Worcestershire sauce to the broth
  • If you are feeling ambitious make homemade beef stock for that restaurant quality finish
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