Classic French Onion Soup – Caramelized Onions & Melted Cheese

A Little History

French Onion Soup, or soupe à l’oignon gratinée, has been a beloved classic in French cuisine since the 18th century. Originally considered a “poor man’s dish” because onions were cheap and abundant, it evolved into a comforting yet elegant meal. Traditionally served with a rich beef broth, caramelized onions, and a golden layer of melted Gruyère cheese, this dish embodies the warmth of French home cooking and the sophistication of Parisian bistros.

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Shopping List of Ingredients

Here’s what you’ll need to pick up at the store:

• Yellow onions (5–6 medium)
• Unsalted butter (4 tbsp)
• Olive oil (2 tbsp)
• Beef broth or stock (8 cups)
• Dry white wine (½ cup, optional)
• All-purpose flour (2 tbsp)
• Fresh thyme (2–3 sprigs)
• Bay leaf (1)
• Baguette (1 loaf)
• Gruyère cheese (2 cups, shredded)
• Salt and black pepper

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Ingredients (Serves 6)

• 5–6 medium yellow onions, thinly sliced
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• ½ cup dry white wine (optional, can substitute extra broth)
• 8 cups beef broth (or mix with chicken stock for lighter flavor)
• 2–3 sprigs fresh thyme (or ½ tsp dried thyme)
• 1 bay leaf
• 1 baguette, sliced into 1-inch rounds
• 2 cups Gruyère cheese, shredded (or Swiss if unavailable)
• Salt and freshly ground black pepper to taste

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PIN IT

Instructions

1. Caramelize the Onions
   • In a large heavy-bottomed pot, melt butter with olive oil over medium heat.
   • Add sliced onions and cook slowly, stirring often, until they turn deep golden brown and caramelized (about 35–40 minutes). This step is the key to flavor.
2. Add Flour & Deglaze
   • Sprinkle flour over the onions, stirring to coat (this thickens the soup).
   • Pour in the wine, scraping up the browned bits at the bottom of the pot. Let it simmer for 2–3 minutes.
3. Build the Soup
   • Add broth, thyme, and bay leaf.
   • Bring to a boil, then reduce heat and let simmer uncovered for 30 minutes.
   • Season with salt and black pepper to taste. Remove bay leaf and thyme sprigs.
4. Prepare the Topping
   • While soup simmers, slice baguette into rounds and toast in the oven until lightly golden.
   • Sprinkle toasted slices with Gruyère and broil until cheese is bubbly and slightly browned.
5. Serve
   • Ladle hot soup into oven-safe bowls, top each with cheesy baguette rounds, and broil for 2–3 minutes until melted and golden.
   • Serve immediately, careful with hot bowls!

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How to Store

• Refrigerator: Store soup (without bread/cheese topping) in an airtight container for up to 4 days.
• Freezer: Soup freezes well for up to 3 months. Cool completely before freezing. Thaw overnight in the fridge and reheat gently.
• Topping: Always add fresh toasted bread and cheese when serving — don’t store pre-topped bowls, as the bread will turn soggy.