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French Onion Soup
Deeply caramelized onion broth topped with a crouton raft and bubbling Gruyère — the ultimate expression of patience in a bowl.
15 mins
90 mins
4 people
French
Onions
Thinly sliced
1.5kg
Unsalted butter
50g
Olive oil
2 tbsp
Dry white wine or cognac
100ml
Beef stock
1.2L
Flour
2 tbsp
Thyme
4 sprigs
Bay leaf
1
Gruyère
Grated
200g
Baguette slices
Toasted until very dry
8
🍽️ Large copper pot
→ Any wide, heavy-bottomed pot
Wide base = more onion contact = faster caramelization
Cook onions in butter and oil on medium heat, stirring occasionally, for 45-60 minutes until deep golden brown.
💡 Pro Tip: This cannot be rushed. Any shortcut destroys the flavor. The onions must be the color of dark caramel.
Add flour, stir 2 minutes. Deglaze with wine, scraping all the fond.
💡 Pro Tip: The fond (dark bottom bits) is concentrated sweetness — it's the backbone of the soup.
Add stock, thyme, bay leaf. Simmer 20 minutes. Season.
💡 Pro Tip: Taste and season at the end — stock varies in saltiness.
Ladle into oven-proof bowls. Float toasted baguette slices on top, pile with Gruyère.
💡 Pro Tip: Bread must be very dry and toasted — soft bread sinks immediately.
Broil until cheese is bubbling and browned in spots.
💡 Pro Tip: Serve immediately — the cheese cap deflates as it cools.
- ✓Caramelization takes 45-60 minutes minimum — there are no shortcuts
- ✓Gruyère is traditional — mozzarella is a pale substitute
- ✓Serve immediately from the broiler
- →As a starter at a winter dinner
- →With extra baguette on the side
- →With a green salad