French Onion Soup
A classic French Onion Soup made with caramelized onions, rich beef broth, and topped with melted cheese on crusty bread.
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Ingredients
Yields 4 servings
- (4) large onions
- (1/4 cups) unsalted butter
- (1 teaspoon) sugar
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1 tablespoon) all-purpose flour
- (8 cups) beef broth
- (1/2 cups) dry white wine
- (1 teaspoon) thyme
- (1) bay leaf
- (4 slices) of baguette
- (1 cup) grated Gruyère cheese
- (1/4 cups) chopped fresh parsley
Instructions
- 1
Slice the 4 large onions thinly.
- 2
In a large pot, melt 1/4 cup unsalted butter over medium heat.
- 3
Add the sliced onions to the pot, along with 1 teaspoon sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, for about 30 minutes until the onions are caramelized and golden brown.
- 4
Sprinkle 1 tablespoon all-purpose flour over the onions and stir for 2 minutes to cook the flour.
- 5
Pour in 8 cups beef broth and 1/2 cup dry white wine, stirring to combine.
- 6
Add 1 teaspoon thyme and 1 bay leaf to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes.
- 7
While the soup simmers, preheat your oven to 400°F (200 °C).
- 8
Place 4 slices of baguette on a baking sheet and toast in the oven for about 5-7 minutes until golden.
- 9
Once the soup is done simmering, remove the bay leaf and ladle the soup into oven-safe bowls. Top each bowl with a slice of toasted baguette and 1/4 cup grated Gruyère cheese.
- 10
Place the bowls on a baking sheet and broil in the oven for 3-5 minutes until the cheese is bubbly and golden brown.
- 11
Garnish with 1/4 cup chopped fresh parsley before serving.
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