French Onion Soup (Printable Version)

Savory soup with caramelized onions, rich broth, and melted Gruyère on toasted baguette.

# List of Ingredients:

→ Alliums

01 - 4 large yellow onions, thinly sliced
02 - 2 large leeks, white and light green parts only, cleaned and thinly sliced
03 - 3 shallots, thinly sliced
04 - 3 garlic cloves, minced

→ Fats

05 - 3 tablespoons unsalted butter
06 - 2 tablespoons olive oil

→ Broth & Umami

07 - 8 cups high-quality beef broth
08 - 1 tablespoon Worcestershire sauce
09 - 2 teaspoons soy sauce
10 - 1/2 cup dry white wine
11 - 2 teaspoons fresh thyme leaves
12 - 1 bay leaf

→ Bread & Cheese

13 - 1 baguette, sliced into 1/2-inch rounds
14 - 2 cups Gruyère cheese, grated
15 - 1/2 cup Parmesan cheese, grated

→ Seasonings

16 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - In a large heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat until shimmering.
02 - Add the sliced onions, leeks, and shallots. Sauté, stirring frequently, until very soft and deep golden brown, approximately 35 to 40 minutes. Add the minced garlic and cook for 2 minutes more.
03 - Pour in the dry white wine while scraping up any browned bits from the bottom of the pot with a wooden spoon.
04 - Stir in the beef broth, Worcestershire sauce, soy sauce, thyme, and bay leaf. Bring to a simmer, then reduce heat and cook uncovered for 30 minutes, stirring occasionally.
05 - Season with salt and pepper to taste. Remove and discard the bay leaf.
06 - Preheat the oven broiler. Arrange baguette slices on a baking sheet and toast under the broiler until golden, approximately 1 to 2 minutes per side.
07 - Ladle the hot soup into oven-safe bowls. Top each with toasted baguette slices and a generous amount of Gruyère cheese.
08 - Place bowls under the broiler until the cheese is melted and bubbly, approximately 3 to 5 minutes.
09 - Remove from broiler and serve immediately while cheese is at peak creaminess.

# Expert Advice:

01 -
  • The combination of onions, leeks, and shallots provides a complex sweetness and depth.
  • Slow caramelization creates a rich, dark base without the need for excessive additives.
  • A restaurant-quality topping of toasted baguette and molten Gruyère makes every bowl feel special.
02 -
  • Ensure the onions are deep golden brown before adding the liquid, as this is the source of the soup's color and flavor.
  • Always use oven-safe soup bowls to avoid accidents when placing the soup under the broiler.
  • Use a high-quality, crusty baguette that won't disintegrate too quickly when placed on top of the hot broth.
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