Classic French Onion Soup

Onion soup is all about patience and a heavy pot. I slice a mountain of onions and let them laze in butter (a little oil too) over low heat. First they squeak, then they slump, and after a good while they turn that deep, jammy gold you’re chasing. Go slow. When the onions start to catch, give them a stir and scrape up the fond — that’s the good stuff. If they’re a bit shy, a tiny pinch of sugar helps; a splash of white wine (or dry sherry) loosens the pan in seconds.

When they’re deep caramel, pour in beef stock (I sometimes cut it with chicken), and add a bay leaf plus a sprig of thyme. Let it putter until everything tastes like it belongs together. A tiny shot of brandy at the end? Not mandatory, but wow. Salt, pepper, taste, adjust. Simple.

The “ta-da” happens in the bowls. I toast baguette slices, rub them with cut garlic, float them on the soup, then bury the top in grated Gruyère (Comté works too). Under a hot broiler until the cheese bubbles and freckles. You get that first spoonful—sweet onions, a little wine brightness, stretchy cheese—and, honestly, the table goes quiet for a second. It’s humble, a bit showy, and exactly what a cold night wants.

Ingredients

Portions

-

4

+

Metric US

Soup Base

• 5
  large
  yellow onions, thinly sliced
• 3
  tbsp
  unsalted butter
• 1
  tbsp
  olive oil
• 2
  cloves
  garlic, minced
• 150
  ml
  dry white wine
• 1
  liter
  beef stock
• 2
  sprigs
  fresh thyme
• 1
  bay leaf
• to taste
  salt and freshly ground black pepper

Topping

• 1
  baguette
  sliced and toasted
• 150
  g
  Gruyère cheese, grated

Author

Mario Kapustic

Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.

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Method

Caramelize Onions

• Slowly cook the onions
  In a large pot, melt butter with olive oil over medium-low heat. Add onions and cook slowly, stirring often, for 35–40 minutes until golden brown and caramelized.

Deglaze and Simmer

• Build the broth
  Add garlic and cook for 1 minute. Deglaze with white wine, scraping any browned bits from the pot. Stir in beef stock, thyme, bay leaf, salt, and pepper. Simmer for 20–25 minutes.

Prepare Topping

• Toast bread
  Lightly toast baguette slices under the broiler or in the oven until crisp.

Assemble and Serve

• Gratinate
  Ladle hot soup into ovenproof bowls. Place toasted baguette slices on top and cover generously with Gruyère cheese. Broil until the cheese is melted, bubbly, and golden. Serve immediately.

Note: Caramelizing the onions slowly is the key to the deep flavor of this soup.

Nutrition per serving

Calories

450 kcal

Protein

18 g

Fat

20 g

Carbohydrates

45 g

Fiber

4 g

Sugar

9 g

Sodium

1250 mg

Updated: September 6, 2025

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