French Onion Soup Classic (Recipe for Printing)
Golden onions, rich broth, bubbling cheese, and crisp baguette unite for warming French onion soup.
# What You Need:
→ Soup Base
01 -
4 pounds yellow onions, peeled and thinly sliced
02 -
3 tablespoons unsalted butter
03 -
4 cloves garlic, minced
04 -
3 tablespoons all-purpose flour
05 -
1/2 cup dry white wine
06 -
6 cups beef stock
07 -
1 teaspoon Worcestershire sauce
08 -
1 bay leaf
09 -
3 sprigs fresh thyme
10 -
fine sea salt, to taste
11 -
freshly-cracked black pepper, to taste
→ Topping
12 -
baguette, sliced
13 -
grated or sliced cheese, such as Gruyère or Swiss
# How to Make It:
01 -
Melt butter in a heavy-bottomed pot over medium-high heat. Add onions and cook, stirring frequently, for approximately 30 minutes until golden brown and deeply caramelized.
02 -
Stir in minced garlic and sauté for 2 minutes. Sprinkle flour over onions and cook for an additional minute to remove raw flavor.
03 -
Deglaze pot with white wine, scraping up any browned bits. Pour in beef stock and Worcestershire sauce. Add bay leaf and thyme sprigs.
04 -
Bring contents to a gentle simmer. Reduce heat, cover, and cook for a minimum of 10 minutes. Remove and discard bay leaf and thyme. Season to taste with salt and black pepper.
05 -
Preheat oven to 400°F (205°C). Arrange baguette slices on a baking sheet and toast for 6 to 8 minutes until golden and crisp.
06 -
Switch oven to broil setting. Ladle hot soup into oven-safe bowls. Place toasted baguette slices on top and generously cover with cheese. Broil 2 to 4 minutes until cheese is melted and bubbling. Serve immediately.
# Extra Tips:
01 -
Using a heavy-bottomed pot ensures even caramelization of onions without scorching.
02 -
Vegetable stock may be substituted for a vegetarian alternative.
03 -
Try different varieties of cheese for alternative flavor profiles.