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French Onion Soup With Caramelized Onions & Gruyère

This classic French Onion Soup features sweet, caramelized onions, a rich broth, and is topped with melted Gruyère cheese. Perfect as a comforting appetizer or light meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer/Soup
Cuisine French
Servings 4 People
Calories 350 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Ladle
  • 1 Oven-safe bowls or ramekins
  • 1 Broiler

Ingredients
  

  • 4 large onions, thinly sliced About 1.5 kg total.
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 4 cups beef broth 1 liter.
  • 1 cup dry white wine 240 ml.
  • 1 bay leaf bay leaf
  • 1 teaspoon thyme Dried or fresh.
  • 8 slices baguette Preferably a day or two old.
  • 2 cups Gruyère cheese, grated 200 g.
  • to taste fresh parsley, chopped For garnish (optional).

Instructions
 

  • Heat the butter and olive oil in a large pot or Dutch oven over medium heat.
  • Add the sliced onions and salt. Cook, stirring frequently, until the onions are soft and translucent, about 10 minutes.
  • Sprinkle the sugar over the onions and continue to cook, stirring often, until the onions are deeply caramelized and brown, approximately 30 minutes. Adjust heat as necessary to avoid burning.
  • Once caramelized, add the white wine, scraping the bottom of the pot to deglaze. Let simmer for about 5 minutes until the wine reduces by half.
  • Add the beef broth, bay leaf, and thyme. Bring to a boil, then reduce heat and let it simmer for an additional 10 minutes. Remove the bay leaf before serving.
  • While the soup simmers, preheat your broiler.
  • Toast the baguette slices until they are golden brown.
  • Ladle the soup into oven-safe bowls, place a slice of toasted baguette on top of each serving, and generously cover with grated Gruyère cheese.
  • Place the bowls under the broiler for about 2-3 minutes, or until the cheese is bubbly and golden brown.
  • Remove from the oven, let cool slightly, and garnish with chopped parsley if desired. Serve hot.

Notes

For a vegetarian version, use vegetable broth instead of beef broth.
Feel free to adjust the amount of Gruyère cheese based on personal preference.
This soup can be made ahead of time; just reheat before serving.