French Onion Soup, or Soupe à l'Oignon Gratinée, is a French classic that is guaranteed to impress! A rich and hearty soup, made with onions that are caramelized to perfection, topped with crusty bread and two types of cheese and then gratinéed until ooey-gooey, browned and completely decadent. Perfect for a romantic dinner for two or for an elegant dinner party!
Recipe by Olivia Mesquita on February 2, 2022
Prep time: PT15M
Cook time: PT90M
Total time: PT105M
5 stars (1 reviews)
French onion soup, French soup, onion soup
- In a large Dutch Oven, over medium heat, heat 2 tablespoons olive oil and the butter. Once the butter has melted and begins to foam, add the sliced onions and 1 teaspoon of kosher salt. Stir to combine, then cover and cook for 15 minutes, undisturbed.
- Uncover and continue cooking, stirring occasionally, until the onions are caramelized, about 35 - 45 minutes. Lower the heat if you find that the onions are browning too quickly. Season with salt and pepper.
- Pour in the white wine and dry sherry, scraping all the browned bits from the bottom of the pot. Once boiling, stir in the flour and a pinch of salt and pepper. Cook for about 1 minute or until the mixture thickens.
- Add the beef stock, Worcestershire sauce, thyme and bay leaves. Bring to a boil, then lower to a simmer, cover and cook for 20 minutes. Discard thyme sprigs and bay leaves.
- Taste and adjust seasoning as needed.
- While the soup is simmering, preheat oven to 450ºF.
- Arrange the bread slices on a baking sheet, covered with parchment paper.
- Brush the bread on both sides with the remaining olive oil.
- Toast the bread in the oven for 10 - 15 minutes, flipping halfway through, until golden brown.
- As soon as the bread is out of the oven, rub the garlic on the top side. Reserve.
- Preheat broiler and adjust oven rack to top position.
- Place 4 (or 8 if making appetizer sized soups) ovenproof bowls or ramekins on the baking sheet. Ladle the soup into the bowls, dividing equally, then top with the bread slices, garlic rubbed size up. Top with the Gruyere and parmesan cheese.
- Place bowls under the broiler and broil until the cheese is melted and is browned in spots.
- Garnish with thyme and serve!