Classic French Onion Soup
Sweet caramelized onions simmered in rich beef broth with thyme and garlic, then finished with toasted baguette and bubbling Gruyere cheese.
Prep: 15 min · Cook: 75 min · Yield: 6 · Method: Stovetop
Ingredients
- 3 pounds yellow onions
- 4 tablespoons unsalted butter
- 3 cloves garlic
- 6 sprigs fresh thyme
- 8 cups beef broth
- 1.5 teaspoons kosher salt
- 0.5 teaspoon black pepper
- 12 slices baguette
- 6 ounces gruyere cheese
Cooking instructions
- Peel, halve, and thinly slice the onions. Melt the butter in a large heavy pot over medium heat. Add the onions and salt, and cook, stirring occasionally, for 15 minutes until softened. (about 15 min) — Medium heat
- Reduce the heat to medium-low and continue cooking the onions for 35 to 45 minutes, stirring every few minutes, until deeply golden brown and jammy. If the bottom begins to darken too quickly, lower the heat and add 1 tablespoon of water. (about 45 min) — Medium-low heat
- Stir in the minced garlic and cook for 1 minute. Add the beef broth, thyme sprigs, and black pepper. Bring to a gentle simmer, then cook uncovered for 20 minutes. Remove the thyme stems and taste, adjusting salt if needed. (about 20 min) — Gentle simmer
- Meanwhile, toast the baguette slices in a dry skillet or toaster until crisp and lightly browned. Divide the soup among six oven-safe bowls, place the bowls on a baking sheet, and top each with two toasted baguette slices and shredded Gruyere. (about 5 min) — 375°F oven for finishing
- Broil the bowls 4 to 6 inches from the heat until the cheese is fully melted, bubbling, and browned in spots, about 2 to 4 minutes. Serve carefully—the bowls and soup will be very hot. (about 4 min) — High broil