French Onion Soup
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French Onion Soup
French onion soup is all about the onions, and the secret is patience. You cook them low and slow until deep golden and jammy, which can take 40 minutes, then simmer them in beef broth with thyme and a splash of wine. Ladle it into oven-safe bowls, top with toasted baguette and a mountain of Gruyere, and broil until bubbling. Worth every minute.
Ingredients
- 4 tablespoons unsalted butter
- 3 pounds yellow onions, thinly sliced
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 garlic cloves, minced
- 1/2 cup dry white wine
- 6 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon black pepper
- 8 slices baguette, about 1/2 inch thick
- 2 cups grated Gruyere cheese
Directions
- Melt the butter in a large heavy pot over medium heat. Add the onions, salt, and sugar and stir to coat.
- Cook the onions, stirring every few minutes, until deeply golden and jammy, 35 to 40 minutes. Lower the heat if they brown too fast.
- Stir in the garlic and cook 1 minute. Pour in the wine and scrape up the browned bits from the bottom of the pot. Simmer until the wine nearly evaporates.
- Add the beef broth, Worcestershire, thyme, and pepper. Bring to a boil, then reduce and simmer for 20 minutes.
- Meanwhile, toast the baguette slices until dry and crisp. Heat the broiler.
- Ladle the soup into oven-safe bowls. Top each with toast and a generous handful of Gruyere. Broil until the cheese is melted and bubbling, 2 to 3 minutes. Serve hot.
Tips and variations
- The onions must be truly caramelized, not just softened. Deep golden and jammy is what you are after. Do not rush this step.
- Gruyere is traditional, but Swiss, Emmental, or a mix of provolone and mozzarella all melt well.
- For a richer broth, use a combination of beef and chicken broth or add a splash of brandy with the wine.
- The onion base freezes beautifully for up to 3 months. Make a double batch and freeze half for a quick soup later.
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Twelve ingredients and six steps on a 4x6 card, with a note at the bottom: do not rush the onions. Write Serves 4, Prep 15, Cook 60 across the top and file it in Soups. This is the recipe guests ask for by name.
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Common questions
- Why do I add sugar to the onions
- The small amount of sugar helps the onions caramelize more evenly and speeds up the process slightly. It does not make the soup sweet.
- Can I use a different cheese
- Yes. Swiss or Emmental are the classic substitutes. Provolone and mozzarella melt smoothly if you want a milder flavor. Avoid very sharp or aged cheeses that can turn grainy under the broiler.
- What if I do not have oven-safe bowls
- Toast the bread separately with the cheese on top under the broiler, then float it on the soup in regular bowls. Not as dramatic but just as delicious.
- Can I make the soup ahead
- Yes. The broth can be made 3 days ahead and refrigerated. Reheat it, then assemble the bowls and broil just before serving.
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