French Onion Soup

Name: French Onion Soup
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: Serves 4
Ingredients: 4 large Yellow onions; 3 tbsp Butter; 1 tbsp Olive oil; 1 tsp Salt; 0.5 tsp Black pepper; 1 tbsp All-purpose flour; 6 cups Beef broth; 0.5 cup Dry white wine; 2 Bay leaves; 2 sprigs Fresh thyme; 1 Baguette; 1.5 cups Shredded Gruyère cheese; 2 tbsp Cognac or brandy

Published March 23, 2026

A classic French bistro soup featuring caramelized onions in a rich beef broth, topped with crusty bread and melted Gruyère cheese. This elegant yet humble dish is a timeless comfort food that showcases the depth of flavor achieved through patient caramelization.

Serve immediately after broiling the cheese topping while hot and cheese is melted. For a lighter version, use half the cheese or substitute with Swiss cheese.

Can be made up to 1 day ahead; store soup and cheese topping separately, then assemble and broil before serving.

Cook time: 1 hr 30 min
Rating: …

Ingredients

Scale

4 large Yellow onions
3 tbsp Butter
1 tbsp Olive oil
1 tsp Salt
½ tsp Black pepper
1 tbsp All-purpose flour
6 cups Beef broth
½ cup Dry white wine
2 Bay leaves
2 sprigs Fresh thyme
1 Baguette
1 ½ cups Shredded Gruyère cheese
2 tbsp Cognac or brandy

Ingredients

Scale

4 large Yellow onions
3 tbsp Butter
1 tbsp Olive oil
1 tsp Salt
½ tsp Black pepper
1 tbsp All-purpose flour
6 cups Beef broth
½ cup Dry white wine
2 Bay leaves
2 sprigs Fresh thyme
1 Baguette
1 ½ cups Shredded Gruyère cheese
2 tbsp Cognac or brandy

Instructions

Slice the onions

Slice the Yellow onions (4 large) into thin half-moons, about 0.25 inch thick.

Equipment: knife, cutting board

Heat the fats

Heat the Butter (3 tbsp) and Olive oil (1 tbsp) in a large heavy-bottomed pot or Dutch oven over medium-high heat.

Equipment: pot, Dutch oven

Begin cooking onions

Add the sliced Yellow onions (4 large), Salt (1 tsp), and Black pepper (½ tsp) to the pot.

Stir occasionally until the onions begin to soften.

Equipment: spoon

Caramelize the onions

Reduce heat to medium-low.

Continue cooking, stirring frequently, until the onions are deeply caramelized and golden brown.

Equipment: spoon

Make the roux

Sprinkle the All-purpose flour (1 tbsp) over the onions.

Stir constantly to coat evenly.

Equipment: spoon

Deglaze the pot

Pour in the Dry white wine (½ cup).

Scrape up any browned bits from the bottom with a wooden spoon.

Equipment: wooden spoon

Build the broth

Add the Beef broth (6 cups), Bay leaves, and Fresh thyme (2 sprigs) sprigs.

Stir well to combine.

Equipment: spoon

Simmer the soup

Bring the soup to a simmer.

Cook uncovered to allow flavors to meld.

Prepare the garnish

Preheat your oven broiler.

Slice the Baguette into 0.5-inch thick rounds.

Equipment: oven, knife, cutting board

Toast the bread

Place the bread slices under the broiler.

Toast until golden brown, about 1-2 minutes per side.

Equipment: broiler, baking sheet

Finish the soup

Stir the optional Cognac or brandy (2 tbsp) into the soup if using.

Remove and discard the bay leaves and thyme sprigs.

Equipment: spoon

Assemble the bowls

Ladle the soup into oven-safe bowls.

Place them on a baking sheet.

Equipment: ladle, oven-safe bowls, baking sheet

Add toppings

Top each bowl with a toasted bread slice.

Divide the Shredded Gruyère cheese (1 ½ cups) evenly among them.

Broil until melted

Place the bowls under the broiler.

Cook until the cheese is melted and bubbly with light golden spots.

Equipment: broiler

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