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 build a rich beef broth around them. Top each bowl with toasted bread and melted Gruyere, broil until bubbling, and you have a steakhouse classic at home. Do not rush the onions.
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
- Do not crank the heat to speed up the onions. Slow caramelizing is what builds the deep flavor.
- A splash of brandy or sherry added with the wine deepens the soup even further.
- No oven-safe bowls. Broil the cheese toasts on a sheet pan, then float one on each bowl.
- Gruyere melts best, but a mix of Gruyere and Swiss or provolone works in a pinch.
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Common questions
- What onions are best for French onion soup
- Yellow onions are the standard for their balance of sweetness and depth. Sweet onions like Vidalia work too but can make the soup a bit sweeter.
- Can I use store-bought broth
- Yes. A good-quality beef broth makes a real difference. Add the Worcestershire and a simmer with the caramelized onions to bring it closer to homemade depth.
- Why are my onions not caramelizing
- The heat may be too high or the pan too crowded, which steams them instead of browning. Use a wide pot, keep the heat at medium, and give them time.
- Can I make French onion soup ahead
- Yes. Make the soup base up to 3 days ahead and refrigerate. Reheat, then add fresh toast and cheese and broil just before serving.
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