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Best Cozy French Onion Soup with Gruyère Toast

French Onion Soup - featured image
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A rich, comforting French onion soup featuring deeply caramelized onions, savory beef broth, and a crispy baguette topped with melted Gruyère cheese.

Ingredients

Scale
  • 4 large yellow onions, thinly sliced
  • 4 tablespoons unsalted butter, cut into pieces
  • 1 tablespoon olive oil
  • 1 teaspoon granulated sugar (optional, if onions aren’t sweet enough)
  • 2–3 fresh sprigs of fresh thyme
  • ½ cup dry sherry
  • 6–8 cups low-sodium beef broth
  • 1 dried bay leaf
  • Salt and pepper to taste
  • 1 large French baguette, sliced into ½-inch rounds
  • 1.5 cups freshly grated Gruyère cheese
  • Fresh parsley or chives, chopped (optional garnish)

Instructions

  1. Peel and thinly slice the onions crosswise, keeping slices even for uniform cooking.
  2. Heat olive oil and half the butter in a Dutch oven over medium-high heat. Add onions and toss to coat; let sit for a minute to start browning.
  3. Reduce heat to medium. Cook onions for 45-60 minutes, stirring every 5-10 minutes, until deeply golden brown and jammy. Add remaining butter halfway through. Deglaze with water or broth if sticking occurs.
  4. Add sugar (if using), thyme, salt, and pepper. Stir for 1-2 minutes until fragrant.
  5. Pour in sherry wine and scrape up browned bits from the bottom. Simmer until wine reduces by half.
  6. Add beef broth and bay leaf. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes. Adjust seasoning to taste.
  7. Preheat oven broiler to high. Slice baguette and place rounds on a baking sheet. Brush with melted butter and broil for 1-2 minutes per side until golden and crispy.
  8. Ladle hot soup into oven-safe bowls. Top each with a slice of toasted baguette and a generous amount of grated Gruyère cheese.
  9. Broil bowls for 3-5 minutes until cheese is bubbly and slightly browned. Watch closely to prevent burning.
  10. Serve immediately, garnished with fresh parsley or chives if desired.

Notes

Use a heavy-bottomed pot to prevent hot spots and burning. Do not rush the caramelization of onions; low and slow is key. Use fresh Gruyère cheese rather than pre-shredded for better melting. If making ahead, store the soup base without bread and cheese; toast and top fresh when serving.

Nutrition

Keywords: French onion soup, Gruyère toast, caramelized onions, comfort food, winter soup, easy dinner, cheesy soup

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