French Onion Soup

There’s something magical about breaking through a layer of golden, bubbling Gruyere to discover the rich, deeply savory broth beneath. This classic French Onion Soup transforms humble onions into pure comfort food gold through the patience of slow caramelization.

The secret lies in giving those onions time to develop their natural sweetness – we’re talking meltingly tender, amber-brown strands that create a foundation of incredible flavor. When combined with aromatic herbs and a splash of wine, this soup becomes something extraordinary.

Ingredients

For the Base:

• 6 large red or yellow onions (about 3 pounds)
• 4 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 1 teaspoon sugar
• Kosher salt
• 2 cloves garlic, minced
• 8 cups beef stock, chicken stock, or combination
• 1/2 cup dry vermouth or dry white wine
• 2 bay leaves
• 1 tablespoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons brandy (optional)

For the Topping:

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

Steps

1. Start by prepping your onions: Slice them root to stem into thin, uniform pieces (1/8-inch thick). You should have about 10 cups total. A sharp knife is essential here – dull blades cause tears and uneven cuts.
2. Heat 3 tablespoons olive oil in a 5-6 quart heavy-bottomed pot over medium heat (350°F/175°C). Add onions and cook for 15-20 minutes, stirring frequently, until softened but not yet browning. They should be translucent and starting to collapse.
3. Increase heat to medium-high. Add remaining 1 tablespoon oil and 2 tablespoons butter. Cook for 20-40 minutes, stirring every 3-4 minutes, until onions are deep golden brown. If they start sticking, add 1 tablespoon water to deglaze.
4. Sprinkle with 1 teaspoon sugar and 1 teaspoon salt. Continue cooking 10-15 minutes until dark mahogany colored. Add minced garlic and cook 1 minute more until fragrant.
5. Pour in 1/2 cup vermouth/wine, scraping up all browned bits. Add stock, bay leaves, and thyme. Simmer covered on low for 30 minutes. The broth should be rich brown and slightly thickened.
6. While soup simmers, prepare the toasts. Preheat oven to 450°F (230°C). Brush bread with olive oil and toast 5-7 minutes until light golden. Top with cheeses and broil 2-3 minutes until bubbly and browned.
7. Season soup to taste with salt and pepper. Ladle into oven-safe bowls, top with cheese toasts, and serve immediately while cheese is still melted and stretchy.

Smart Swaps

• Use vegetable stock and skip the butter for a vegetarian version
• Replace Gruyere with aged Swiss cheese for a more budget-friendly option
• Substitute gluten-free bread for the toasts to make it celiac-friendly

Make It Diabetes-Friendly

• Skip the sugar – properly caramelized onions are naturally sweet
• Use whole grain bread instead of white (7g vs 15g carbs per slice)
• Portion into smaller 1-cup servings (12g net carbs per cup)
• Pair with a side salad to reduce glycemic impact

Pro Tips

• Don’t rush the caramelization – it’s key to developing depth of flavor
• If your stock tastes bland, add 1-2 teaspoons Better Than Bouillon
• For make-ahead, prepare through step 5 and refrigerate up to 3 days