French Onion Soup

There’s something almost meditative about watching onions slowly transform from sharp and crisp to deeply golden and sweet. The first time I made this soup, I nearly gave up after 20 minutes, thinking I’d done something wrong. Turns out patience really is the secret ingredient here.

This isn’t your rushed weeknight dinner – it’s what you make on a lazy Sunday when the weather turns cold and you’ve got nowhere else to be. The smell of caramelizing onions will fill every corner of your house, and trust me, that’s half the pleasure.

Most recipes rush the onion-cooking process. Don’t. Those extra 20 minutes of gentle stirring make the difference between decent soup and the kind that makes people close their eyes when they take the first bite.

What You’ll Need

For the base:

• 6 large red or yellow onions
• 4 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 1 teaspoon sugar
• Kosher salt to taste
• 2 cloves garlic, minced
• 8 cups beef stock or chicken stock
• 1/2 cup dry vermouth or white wine
• 2 bay leaves
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon black pepper
• 2 tablespoons brandy (optional)

For the top:

• 8 slices French bread (1-inch thick)
• 1 1/2 cups Gruyere cheese, grated
• Parmesan cheese for sprinkling

Steps

1. Caramelize the onions. In a large heavy-bottomed stockpot, melt the butter over medium-high heat.  Add the onions and sauté until well for about 30 minutes until caramelized (but not burnt), initially stirring every 3-5 minutes, then about once a minute near the end of caramelization to prevent burning*.  Add garlic and sauté for 2 minutes.  Stir in the flour and cook for an additional 1 minute.  Stir in the wine to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pan.
2. Simmer the soup. Add the stock, Worcestershire, bay leaf, and thyme and stir to combine. Continue to cook until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer for at least 10 minutes.  Discard the bay leaf and sprigs of thyme.  Taste the soup and season with salt and pepper as needed.
3. Toast the bread.  Preheat oven to 400°F.  While the soup is simmering, slice the baguette into 1-inch thick pieces and arrange them in single layer on baking sheet.  Bake for 6-8 minutes, until the bread is toasted and golden around the edges.  Remove and set aside.
4. Broil the topping. Switch the oven to the broiler.  Once the soup is ready to serve, place your oven-safe bowls on a thick baking sheet.  Ladle the soup into each bowl, then top with a baguette slice and your desired amount of cheese (I used about 1/4 cup shredded cheese for each). Place on an oven rack about 6 inches from the heat and broil for 2-4 minutes, or until the cheese is melted and bubbly.  (Keep a close eye on them so that they do not burn.)  Remove from the oven and serve immediately while the soup is hot and bubbly.

Substitutions That Actually Work

• Replace Gruyere with a mix of Swiss and Provolone (3/4 cup each) – you’ll still get the nutty flavor and great melt
• Dry sherry works instead of vermouth – use the same amount
• Vegetable stock can replace beef stock, but add 1 tablespoon soy sauce for depth

Making It Diabetes-Friendly

• Use whole grain bread instead of French bread (reduces carbs by about 30%)
• Cut onions to 4 instead of 6 and add 1 cup sliced celery for bulk
• Skip the sugar in caramelization – just cook onions longer
• Reduce bread to 1/2-inch thickness to lower carb count while maintaining the experience

Tips & Storage

• Soup base (without bread and cheese) keeps for 5 days in the fridge
• Freeze portions in airtight containers for up to 3 months
• For best results, caramelize onions a day ahead – they’ll develop even more flavor
• If reheating, warm soup separately from cheese toasts to prevent soggy bread
• Always bring refrigerated soup to room temperature before reheating to prevent separation