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French Onion Soup

French Onion Soup Rich, Cozy, and Perfectly Homemade

A rich and comforting French onion soup made with deeply caramelized onions, savory broth, toasted bread, and melted cheese.

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Prep Time 15 days
Cook Time 50 days
Total Time 1 hour 5 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 large yellow onions thinly sliced
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 6 cups beef broth
  • ½ cup dry white wine optional
  • 1 teaspoon thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • 4 slices baguette
  • 1 ½ cups shredded Gruyère cheese
  • ¼ cup Parmesan cheese

Method
 

  1. Melt butter and olive oil in a large pot over medium heat.
  2. Add sliced onions and cook slowly until deeply caramelized.
  3. Stir in garlic and cook briefly.
  4. Add wine and scrape the pot to release flavor.
  5. Pour in broth, thyme, and bay leaf, then simmer for 20 minutes.
  6. Toast baguette slices until crisp.
  7. Ladle soup into oven-safe bowls and place bread on top.
  8. Sprinkle with Gruyère and Parmesan cheese.
  9. Broil until cheese melts and becomes golden.
  10. Notes
  11. Take time caramelizing onions for the best flavor.
  12. Use good-quality broth for a richer soup base.
  13. Gruyère cheese gives the most authentic taste.
  14. Toast bread well so it holds up under the cheese.
  15. Serve immediately after broiling for best texture.
  16. Timings
  17. Prep Time: 15 minutes
  18. Cook Time: 50 minutes
  19. Total Time: 1 hour 5 minutes
  20. Servings
  21. 4 servings
  22. Calories
  23. Approximately 320 calories per serving
  24. Calories 320 kcal
  25. Fat 16 g
  26. Saturated Fat 9 g
  27. Carbohydrates 28 g
  28. Sugar 7 g
  29. Protein 15 g
  30. Sodium 780 mg

Notes

 

  • Take time caramelizing onions for the best flavor.
  • Use good-quality broth for a richer soup base.
  • Gruyère cheese gives the most authentic taste.
  • Toast bread well so it holds up under the cheese.
  • Serve immediately after broiling for best texture.