Description
A rich, savory French onion soup featuring deeply caramelized onions, savory beef broth, and a golden, melted Gruyère cheese crust on crusty bread. This comforting dish is perfect for dinner parties and can be made ahead of time.
Ingredients
Scale
- 6 large yellow onions (about 3 lbs / 1.3 kg), peeled and sliced into half-moons
- 4 tablespoons (60g) unsalted butter
- 1 tablespoon (15g) granulated white sugar
- 2 teaspoons salt, plus more to taste
- ½ cup (120ml) dry sherry wine
- 8 cups (2 liters) high-quality low-sodium beef broth
- 2–3 fresh thyme sprigs (or 1 teaspoon dried thyme)
- 2 cups (200g) freshly grated Gruyère cheese
- 1 large baguette, sliced into thick slices
- ½ teaspoon freshly ground black pepper
- 1 teaspoon Worcestershire sauce (optional)
Instructions
- Prep the onions by peeling and slicing them into uniform half-moons. Grate the Gruyère cheese and slice the baguette.
- Heat butter in a large Dutch oven over medium heat. Add onions, salt, and sugar. Stir to coat and cook for 15 minutes until soft and translucent.
- Reduce heat to medium-low. Let onions cook undisturbed for 5-7 minutes to form a crust, then stir. Repeat this process for 45-60 minutes until onions are deeply browned and jammy. Add a splash of water if they burn.
- Pour in sherry wine and scrape up browned bits from the bottom of the pot. Simmer for 2-3 minutes until reduced.
- Add beef broth, thyme sprigs, and black pepper. Bring to a gentle simmer and cook for 10-15 minutes to meld flavors. Remove thyme sprigs and adjust salt if needed.
- Preheat broiler. Ladle hot soup into broiler-safe bowls. Top each with a slice of baguette and a generous amount of grated Gruyère cheese.
- Place bowls on a baking sheet and broil for 3-5 minutes until cheese is melted, bubbly, and golden brown with crispy spots.
- Serve immediately while hot and cheesy.
Notes
Do not rush the caramelization process; low and slow heat is key to developing deep flavor. Use freshly grated Gruyère as pre-grated cheese contains anti-caking agents that prevent smooth melting. The soup base can be made up to 3 days in advance and refrigerated. Do not freeze the assembled soup with bread and cheese.
- Prep Time: 10 minutes
- Cook Time: 1 hour 35 minutes
- Category: Soup
- Cuisine: French
Nutrition
- Serving Size: 1 bowl with bread an
- Calories: 480
- Sugar: 12
- Sodium: 980
- Fat: 24
- Saturated Fat: 12
- Carbohydrates: 42
- Fiber: 3
- Protein: 18
Keywords: French onion soup, Gruyère cheese, caramelized onions, comfort food, dinner party recipe, vegetarian option, make-ahead meal