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Classic French Onion Soup

Ingredients · Serves 6 · Prep 20 min · Total 2 hr 5 min

  • Soup
  • 3 lb yellow onions, about 5 large, halved and thinly sliced
  • ¼ cup unsalted butter
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 3 cloves garlic, minced
  • 2 tsp all-purpose flour
  • ½ cup dry white wine
  • 6 cups beef broth, low-sodium
  • ½ tsp dried thyme
  • 1 bay leaf
  • 1 tsp worcestershire sauce (optional)
  • ½ tsp black pepper
  • Topping
  • 12 slices baguette, cut 1/2 inch thick
  • 8 oz gruyere, shredded (about 2 cups)
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Classic French Onion Soup

Steps

  1. Melt the butter with the oil in a Dutch oven over medium heat.
  2. Add the onions and salt and stir to coat. Cover and cook, stirring once or twice, until the onions have softened and released their liquid.
  3. Uncover, lower the heat to medium-low and cook, stirring and scraping the bottom every 5 minutes, until the onions are deep golden brown. Add a splash of water if the bottom starts to scorch.
  4. Add the garlic and stir until fragrant.
  5. Sprinkle in the flour and stir to coat.
  6. Pour in the wine and scrape up the browned bits, then simmer until nearly gone.
  7. Add the broth, thyme, bay leaf, Worcestershire if using and pepper. Bring to a boil, then lower the heat and simmer.
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Classic French Onion Soup

Steps, continued

  1. While the soup simmers, heat the oven to 400°F (200°C). Bake the baguette slices on a sheet pan until dry and crisp.
  2. Remove the bay leaf. Taste and add salt if needed.
  3. Turn the oven to broil on high. Set 6 oven-safe soup crocks on a sheet pan.
  4. Ladle the soup into the crocks, float 2 toasts in each and pile the cheese on top so it covers the bread.
  5. Broil until the cheese is bubbly and browned in spots, watching closely.
  6. Let the crocks cool a few minutes before serving. They are very hot; use oven mitts and warn your guests.