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Classic French Onion Soup with Broiled Gruyère Topping

A rich, bubbling bowl of French onion soup topped with a thick layer of melted, browned cheese over crouton.
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Make rich, slow-caramelized onion soup at home, topped with a thick layer of melted, broiled Gruyère cheese for a comforting, restaurant-quality experience.

Ingredients

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  • 3 lbs 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
  • 8 cups high-quality beef broth
  • 1 bay leaf
  • 1 teaspoon fresh thyme leaves
  • 1/4 cup all-purpose flour
  • 1/4 cup brandy (optional)
  • 4 thick slices French baguette, toasted
  • 8 ounces Gruyère cheese, grated

Instructions

  1. Melt the butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions, salt, and sugar. Cook slowly, stirring occasionally, for 45 to 60 minutes until the onions are deep brown and fully caramelized. This slow cooking develops the flavor.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Pour in the sherry or wine and scrape up any browned bits from the bottom of the pot. Cook until the liquid has almost evaporated.
  4. Sprinkle the flour over the onions and stir well to coat. Cook for 2 minutes.
  5. Add the beef broth, bay leaf, and thyme. Bring the soup to a simmer, then reduce the heat to low, cover partially, and cook for 30 minutes to allow the flavors to meld. Remove the bay leaf. Stir in the brandy, if using.
  6. Preheat your broiler. Ladle the soup into oven-safe bowls. Float one toasted baguette slice on top of each bowl.
  7. Generously cover the bread with grated Gruyère cheese.
  8. Place the bowls on a baking sheet and carefully place them under the broiler for 2 to 4 minutes, watching closely, until the cheese is melted, bubbly, and deeply golden brown. Serve immediately.

Notes

  • For the deepest flavor, do not rush the onion caramelization process; low and slow is key to authentic caramelized onion soup.
  • Use the best quality beef broth you can find, as it forms the base of the soup.
  • If you do not have oven-safe bowls, you can melt the cheese on the bread separately on a baking sheet and then place it on top of the soup just before serving.

Nutrition

Find it online: https://onedishuniverse.com/french-onion-soup-comfort-recipe/