French Onion Soup

Caramelized onions and rich beef stock are the base of this classic soup recipe. Top with bread and Gruyere cheese for a decadent meal.
Time 1 hour 45 minutes
Servings 4
Difficulty Medium





  • 3 tbsp Butter
  • 1 tbsp Olive oil, extra virgin
  • 3 lbs Onion, Vidalia, halved lengthwise, peeled, thinly sliced
  • 1 tsp Salt
  • ½ tsp Black pepper, freshly ground
  • ½ tsp Sugar, white
  • 1 ½ cups White wine, dry


  • 6 cups Stock , beef
  • 10 sprigs Thyme, sprigs
  • 2 Bay leaves
  • 2 tbsp Butter
  • To taste Salt
  • To taste Black pepper, freshly ground


  • 1 Baguette, cut into 1 cm / ½" slices
  • 1 clove Garlic, cut in half, lengthwise


  • 1 cup Cheese, Gruyere, grated


  • In a large Dutch oven or large pot, melt butter over medium heat. Add olive oil and onions; cook onions until softened, stirring occasionally, about 15 minutes. Add salt, black pepper, and sugar; continue to cook, stirring occasionally, until onions are golden brown and caramelized, about 40 minutes more.
  • Add white wine and increase heat to high. Cook until almost all liquid has evaporated, about 8 to 10 minutes.
  • Add stock, thyme and bay leaves to pot. Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened, about 20 to 30 minutes. Remove from heat and whisk in butter. Taste and season with salt and black pepper, if needed. 
  • Heat the broiler. Line a rimmed baking sheet with parchment paper. Place baguette slices on baking sheet and toast in oven until crisp, but not browned, about 1 minute per side. Rub one side of each toast with the garlic clove and set aside.
  • Place four oven-safe bowls on the same rimmed baking sheet. Ladle soup on top and place two garlic-rubbed toasts on top of each serving. Divide cheese evenly among the four bowls, covering the bread. Transfer baking sheet to oven and broil until cheese is melted and bubbling, about 4 to 8 minutes.


  • Alternatively, substitute white wine for ½ cup port
  • For even more flavor, use a few different varieties of onion
  • In step 1, reduce heat slightly if onions seem to be browning too quickly
  • Alternatively, you can tie thyme and bay leaves into a bundle with twine
  • Soup can be made up to 3 days ahead (without toasts or cheese) if refrigerated
  • If using regular soup bowls, broil garlic-rubbed toast with cheese and place on top