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A bowl of rich French onion soup topped with melted Gruyere cheese and toasted croutons

Quick way to grow: 3 French Onion Soup Basics

Master the fundamentals of French Onion Soup with these three essential basics, ensuring a rich, flavorful broth and perfectly caramelized onions every time. This guide will help you create a classic, comforting bowl of soup from scratch.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 bowls
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4-5 large Yellow onions thinly sliced
  • 4 tbsp Unsalted butter
  • 2 cloves Garlic minced
  • 6 cups Beef broth
  • 0.5 cup Dry white wine or dry sherry
  • 1 tbsp All-purpose flour
  • 1 Bay leaf
  • 1 tsp Fresh thyme chopped
  • Salt to taste
  • Black pepper to taste
For Serving
  • Baguette sliced and toasted
  • Gruyère cheese shredded, or Swiss cheese
  • Parmesan cheese grated, optional

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Oven-safe bowls
  • Baking sheet

Method
 

Caramelize the Onions
  1. Melt butter in a large pot, then add sliced onions and cook slowly over medium-low heat for 30-40 minutes, stirring occasionally, until deeply golden brown and sweet. Add minced garlic in the last few minutes.
Build the Broth
  1. Stir in flour and cook for 1 minute, then deglaze with wine or sherry, scraping up any browned bits. Pour in beef broth, add bay leaf and thyme, bring to a simmer, and cook for at least 20 minutes to meld flavors; season with salt and pepper.
Serve and Gratiner
  1. Ladle soup into oven-safe bowls, top with toasted baguette slices, and generously cover with shredded Gruyère and optional Parmesan cheese. Place bowls on a baking sheet and broil until the cheese is melted and bubbly.

Notes

Achieving perfectly caramelized onions is key to a rich French onion soup; don't rush this step. Use a good quality beef broth for the best flavor, and be generous with the cheese topping for that classic gooey finish.