Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Classic French Onion Soup with Gruyère Toasts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 3 reviews

Classic French Onion Soup featuring caramelized onions simmered slowly in a rich beef and chicken broth, finished with toasted baguette slices topped with melted Gruyere cheese. This comforting soup balances deep, sweet onion flavors with savory broth and a crispy, cheesy topping.

  • Total Time: 2 hours 55 minutes
  • Yield: 6 servings

Ingredients

Onion Soup

  • 4 large yellow onions (about 2 pounds)
  • 2 large sweet onions (Vidalia)
  • 6 Tablespoons butter
  • 2 sprigs fresh thyme
  • 2 Bay leaves
  • ¾ cup dry white wine (Chardonnay or Pinot Grigio)
  • 3 tablespoons flour (optional)
  • 4 cups beef broth (high quality is key)
  • 1 beef bouillon cube or 1 teaspoon Better Than Bouillon
  • 1.5 cups chicken broth
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste

Bread Topping

  • 1 baguette
  • 3 Tablespoons olive oil (optional)
  • 6 slices Gruyere cheese

Instructions

  1. Slice the onions: Slice the onions into ¼-inch thick slices to ensure even caramelization without becoming stringy. Using a mandoline slicer will make this step easier and more precise.
  2. Melt the butter: In a large soup pot or Dutch oven, melt the butter over medium-low heat until it begins to foam, which allows evaporation of water from the butter, creating a smoother, clarified base for cooking the onions.
  3. Add and coat onions: Add the sliced onions to the pot and use tongs to toss and coat them thoroughly in the butter. Leave them uncovered to allow moisture to evaporate as they cook.
  4. Caramelize the onions: Cook the onions slowly over medium-low heat for up to 2 hours, stirring every 10-15 minutes. As the onions caramelize and stick to the pot, add a splash of white wine and use a silicone spatula to deglaze and scrape up brown bits for enhanced flavor. Repeat as needed.
  5. Add flour and wine: When the onions are richly browned and nearly done, sprinkle the flour over them and cook for 2 minutes to remove the raw taste. Add any remaining wine and increase the heat to medium-high, tossing frequently to coat and develop sweetness.
  6. Add broths and seasonings: Stir in the beef broth, beef bouillon cube or Better Than Bouillon, chicken broth, Worcestershire sauce, bay leaves, and thyme. Bring to a simmer and cook with the lid cracked for 45 minutes to develop flavor.
  7. Preheat oven: While the soup simmers, preheat your oven to 350°F (175°C) to prepare the baguette slices.
  8. Prepare baguette slices: Slice the baguette into ½-inch thick slices. Brush the tops with olive oil if desired, and bake them for about 5 minutes at 350°F to toast lightly.
  9. Add cheese and broil: Increase the oven temperature to 450°F (230°C). Top each toasted baguette slice with a slice of Gruyere cheese and bake until the cheese melts, bubbles, and begins to brown, about 5-7 minutes.
  10. Finish soup: Remove bay leaves and thyme sprigs from the soup. Taste and adjust seasoning with salt and pepper as needed.
  11. Serve: Ladle the hot soup into bowls and top each serving with a warm, cheesy baguette slice. Serve immediately and enjoy the rich, comforting flavors.

Notes

  • Using a mandoline slicer helps achieve uniform onion slices for even cooking.
  • Caramelizing onions is a slow process but essential for deep flavor; do not rush.
  • Optionally, you can omit the flour for a gluten-free version.
  • High quality broths make a significant difference in the soup’s taste.
  • White wine is used both to deglaze and add acidity, enhancing the overall flavor.
  • Gruyere cheese melts well and adds a nutty, creamy texture to the topping.
  • The baguette can be brushed with olive oil for extra crispiness but it is optional.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: French

Find it online: https://yourdailycook.com/classic-french-onion-soup-with-gruyere-toasts-recipe/