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Classic French onion soup topped with toasted baguette and melted Gruyère

Classic French Onion Soup

A comforting bistro-style soup with slowly caramelized onions, savory broth, crisp baguette, and a blanket of bubbling Gruyère.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 6
Course: Dinner
Cuisine: French
Calories: 490
Ingredients Method

Ingredients
  

  • 4 tablespoons unsalted butter
  • 5 large yellow onions thinly sliced (about 3 pounds)
  • 1 teaspoon kosher salt
  • 1 teaspoon granulated sugar optional
  • 2 garlic cloves minced
  • 1/2 cup dry white wine
  • 8 cups low-sodium beef broth
  • 1 teaspoon Worcestershire sauce
  • 2 fresh thyme sprigs
  • 1 bay leaf
  • 1/2 teaspoon black pepper
  • 1 small baguette sliced into 12 rounds
  • 2 cups shredded Gruyere cheese

Method
 

  1. Melt the butter in a large heavy pot over medium heat. Add the onions, salt, and optional sugar. Cook, stirring every few minutes, for 45 to 55 minutes until deeply golden and very soft; lower the heat if the edges brown too quickly.
  2. Stir in the garlic and cook for 30 seconds. Pour in the wine and scrape up the browned bits. Simmer until nearly evaporated, about 3 minutes.
  3. Add the beef broth, Worcestershire, thyme, bay leaf, and pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 25 minutes. Remove the thyme stems and bay leaf; taste and adjust seasoning.
  4. Heat the broiler. Arrange baguette rounds on a baking sheet and toast for 1 to 2 minutes per side until crisp.
  5. Ladle soup into broiler-safe bowls set on a rimmed baking sheet. Add one or two toast rounds and a generous layer of Gruyere to each bowl.
  6. Broil 1 to 3 minutes, watching closely, until the cheese is melted, bubbling, and spotted golden. Serve hot; handle the bowls carefully.