French onion soup

French Onion Soup is a cozy, deeply flavorful classic made with caramelized onions, rich broth, and gooey melted cheese over toasted bread. It’s simple, but magical when done right.

Here’s how to make the real deal at home:

🧅 Classic French Onion Soup

🕒 Time: 1 hour+ (worth it)
🍽 Serves: 4

🧾 Ingredients:

For the soup:

• 4 large yellow onions, thinly sliced

• 2 tbsp butter

• 1 tbsp olive oil

• 1 tsp sugar (helps caramelization)

• 2–3 cloves garlic, minced

• ½ cup dry white wine (or dry sherry)

• 1 tbsp flour (for thickening – optional)

• 4 cups beef stock (use good quality or homemade)

• 1 cup chicken or vegetable broth (to round out the flavor)

• 2 tsp fresh thyme or ½ tsp dried

• 1–2 bay leaves

• Salt & pepper, to taste

• (Optional) splash of balsamic vinegar or Worcestershire at the end

For the topping:

• 4 slices baguette or crusty bread

• 1½ cups Gruyère cheese, grated (or a mix of Gruyère + mozzarella or Swiss)

👨‍🍳 Instructions:

1. Caramelize the onions (most important step!):

• In a large heavy pot, heat butter + oil over medium heat.

• Add sliced onions and sugar. Stir to coat.

• Cook 30–40 minutes, stirring occasionally, until deeply golden and jammy.

  • Don’t rush. This is where the magic happens.

  • If they start to burn, lower the heat.

2. Build the flavor:

• Add garlic and cook 1 min.

• Stir in flour (if using) and cook another minute.

• Deglaze with white wine, scraping up brown bits.

• Add beef & chicken broth, thyme, bay leaf, and some salt and pepper.

• Simmer 20–30 minutes. Taste and adjust seasoning.

• (Optional) Add a splash of balsamic vinegar or Worcestershire for depth.

3. Toast the bread:

• While soup simmers, toast your baguette slices until golden and firm.

• (Optional) rub with a cut garlic clove for extra flavor.

4. Assemble and broil:

• Preheat broiler. Ladle soup into oven-safe bowls on a baking sheet.

• Top each with a slice of toasted bread and a big pile of grated cheese.

• Broil until cheese is melted and bubbly, 2–5 minutes. Watch closely!

✅ Tips:

• Gruyère is the classic cheese for its melt and flavor. Swiss or provolone can work too.

• No oven-safe bowls? Just melt cheese on bread under the broiler, then float it on top.

• Use vegetable broth for a vegetarian version (but beef broth gives it depth).

🧊 Make-Ahead & Storage:

• Soup (without bread/cheese) keeps 4–5 days in the fridge or can be frozen.

• Assemble bread and cheese fresh before serving for best texture.