Rich French Onion Soup with Cheese (Print Version)
Classic French bistro favorite with caramelized onions in savory broth, topped with crusty bread and melted Gruyère cheese.
# What You Need:
→ Vegetables
01 - 2.2 lbs yellow onions, thinly sliced
02 - 2 cloves garlic, minced
→ Fats & Oils
03 - 3 tbsp unsalted butter
04 - 2 tbsp olive oil
→ Liquids
05 - 1 cup dry white wine
06 - 5 cups beef or vegetable broth, preferably low sodium
07 - 1 tbsp brandy or cognac
08 - 2 tsp Worcestershire sauce
→ Seasonings
09 - 1 tsp fresh thyme leaves or ½ tsp dried thyme
10 - 1 bay leaf
11 - Salt and freshly ground black pepper, to taste
12 - Pinch of sugar
→ Bread & Cheese
13 - 4 thick slices French baguette or country bread
14 - 7 oz Gruyère cheese, grated
15 - 1.7 oz Emmental or Swiss cheese, grated
# Preparation Steps:
01 - Melt butter with olive oil in a large heavy-bottomed pot over medium heat.
02 - Add sliced onions and pinch of sugar. Cook stirring frequently for 30-40 minutes until deeply golden and caramelized, reducing heat if necessary to prevent burning.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Pour in white wine, scraping bottom of pot to release browned bits. Simmer until mostly evaporated, about 3-4 minutes.
05 - Add broth, thyme, bay leaf, Worcestershire sauce, and brandy. Bring to boil, then reduce heat and simmer uncovered for 25-30 minutes. Season with salt and pepper, then remove bay leaf.
06 - Preheat oven broiler.
07 - Arrange bread slices on baking sheet and toast under broiler until golden on both sides.
08 - Ladle hot soup into oven-safe bowls. Top each with toasted bread slice and generous mound of grated cheese.
09 - Place bowls on baking tray and broil until cheese is bubbling and lightly browned, 2-4 minutes.
10 - Serve immediately, garnished with extra thyme if desired.
# Expert Advice:
01 -
- The deeply caramelized onions create a richness that feels luxurious without needing heavy cream
- That moment when the cheese bubbles up and creates that perfect crispy edge is worth every minute of stirring
02 -
- Rushing the caramelization phase is the biggest mistake—those onions need time to transform into something extraordinary
- Oven safe bowls are non negotiable unless you want to clean exploded soup from your oven
03 -
- A pinch of sugar helps the onions caramelize more evenly, especially if they are not super sweet to begin with
- Let the soup cool slightly before broiling so the cheese has time to melt before the broth starts bubbling over