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Classic French Onion Soup with Molten Gruyère

Close-up of Classic French onion soup in a crock with a thick layer of melted, browned cheese over crouton.
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Make authentic French onion soup at home. This recipe focuses on properly caramelizing onions for deep flavor and achieving the perfect molten cheese crust.

Ingredients

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  • 3 large yellow onions, thinly sliced
  • 4 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 2 cloves garlic, minced
  • 1/2 cup dry sherry or dry white wine
  • 6 cups beef broth, low sodium
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1 baguette, sliced into 1-inch thick rounds
  • 8 ounces Gruyère cheese, grated

Instructions

  1. Melt butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions, salt, and sugar.
  2. Cook the onions slowly, stirring every 5 to 10 minutes, for 45 to 60 minutes. Keep the heat low enough to prevent burning; you want them deep golden brown and sweet, not crisp or black. This slow caramelization is key.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the sherry or wine. Scrape up any browned bits from the bottom of the pot. Let the liquid reduce by half, about 5 minutes.
  5. Add the beef broth, bay leaf, and thyme sprig. Bring the soup to a simmer, then reduce heat to low, cover partially, and cook for 30 minutes to allow flavors to meld. Remove the bay leaf and thyme stem before serving.
  6. Preheat your broiler. Ladle the hot soup into oven-safe crocks.
  7. Place one or two baguette slices on top of the soup in each crock. Top the bread generously with the grated Gruyère cheese.
  8. Place the crocks on a baking sheet and broil for 2 to 4 minutes, watching constantly, until the cheese is melted, bubbly, and deeply golden brown.

Notes

  • For the best flavor, do not rush the onion caramelization; aim for at least 45 minutes of slow cooking.
  • Use high-quality, low-sodium beef broth for the best result.
  • Gruyère cheese melts beautifully and provides the classic flavor, but Swiss cheese is an acceptable substitute if needed.

Nutrition

Find it online: https://onedishuniverse.com/classic-french-onion-soup-recipe-molten-gruyere/