French Onion Soup is the ultimate comfort dish—rich, savory, and topped with cheesy golden croutons. With deeply caramelized onions, flavorful beef broth, and perfectly melted Gruyère cheese, this recipe brings the authentic taste of France straight to your kitchen. Whether served as a cozy dinner starter or a main course with bread, it’s a timeless classic that warms both the heart and soul.
Who is this Recipe For?
This recipe is ideal for:
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Home cooks wanting to master a French bistro staple.
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Entertainers serving a dinner party menu that impresses guests.
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Cheese and bread lovers craving a hearty and satisfying soup.
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Anyone looking for comfort food, especially on chilly evenings.
Why It’s Great
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Authentic flavor – Caramelized onions add incredible depth and sweetness.
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Simple pantry ingredients – Mostly kitchen staples with big flavor payoff.
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Cheesy topping – Golden, bubbling Gruyère makes every spoonful irresistible.
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Make-ahead friendly – The soup base can be made in advance and reheated.
Ingredients
For the Soup:
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2 tablespoons olive oil (plus more for brushing)
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2 tablespoons unsalted butter
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1 kg (about 6 large) yellow onions, thinly sliced
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1/2 teaspoon granulated sugar
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2 garlic cloves, chopped
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1/2 cup dry sherry, dry vermouth, or dry white wine
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8 cups beef stock (or other stock of choice)
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1 bay leaf
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3 sprigs fresh thyme (or 1/4 teaspoon dried thyme)
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1 1/2 tablespoons salt, divided (adjust to taste)
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1/2 teaspoon black pepper (or to taste)
For the Croutons:
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12 slices baguette
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8 ounces Gruyère cheese (1 1/2 cups shredded, divided)
Instructions
1. Caramelize the Onions
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Halve the onions, trim the ends, peel, and slice thinly parallel to the core.
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In a heavy-bottomed pot or Dutch oven, heat olive oil and butter over medium-high heat.
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Add onions and cook uncovered for 10 minutes, stirring occasionally.
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Sprinkle with sugar and continue cooking for 30–40 minutes, stirring more often toward the end, until onions are golden and caramelized.
2. Add Depth of Flavor
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Stir in garlic and sauté for 1 minute.
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Deglaze the pan with sherry, vermouth, or wine, scraping up browned bits. Cook for about 3 minutes until absorbed.
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Add beef stock, bay leaf, thyme, and 1 teaspoon salt. Partially cover and simmer for 30 minutes.
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Taste, then season with the remaining salt and black pepper. Remove bay leaf and thyme sprigs before serving.
3. Make the Croutons
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Preheat oven to 400°F (200°C).
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Slice baguette into 1/2 cm thick slices and brush lightly with olive oil.
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Bake for 6–8 minutes until edges are crisp and golden.
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Sprinkle with half the Gruyère and bake for 2–3 more minutes, until melted.
4. Serve and Enjoy
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Ladle soup into bowls.
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Top with the remaining Gruyère cheese.
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Add warm, cheesy croutons on top.
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Garnish with fresh thyme if desired and serve hot.
Kitchen Equipment Needed
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Large heavy-bottomed saucepan or Dutch oven
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Wooden spoon for stirring
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Sharp knife and cutting board
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Baking sheet
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Oven for toasting baguette slices
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Ladle and soup bowls
Storage
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Refrigerator: Store leftover soup in an airtight container for up to 4 days.
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Freezer: Freeze the soup (without croutons) for up to 3 months. Thaw overnight in the fridge before reheating.
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Reheat: Warm gently on the stovetop. Toast fresh bread and melt cheese right before serving.
FAQ
1. Can I make this vegetarian?
Yes! Simply swap beef stock for vegetable stock and add a splash of soy sauce or miso paste for depth.
2. What’s the best cheese for French Onion Soup?
Gruyère is traditional, but Swiss, Comté, or even mozzarella can work.
3. Can I caramelize onions faster?
True caramelization takes time. Cooking low and slow for 30–40 minutes develops the best flavor.
4. Can I prepare this ahead?
Absolutely. The soup base can be made a day in advance, then reheated and topped with fresh croutons before serving.
Conclusion
This Classic French Onion Soup with Gruyère Croutons is a timeless comfort dish that transforms humble onions into a gourmet masterpiece. Perfect for cozy nights in or elegant dinner parties, this recipe is hearty, flavorful, and always a crowd-pleaser. Once you try it, you’ll see why it’s one of the most beloved soups in the world.
