French Onion Soup

A timeless classic from France featuring deeply caramelized onions, rich broth, toasted bread, and bubbling melted cheese, offering a perfect balance of sweet, savory, and umami flavors.

Equipment

• large pot
• oven-safe bowls
• broiler

Ingredients

• 5–6 large onions (thinly sliced)
• 3 tbsp butter
• 1 tbsp olive oil
• 1 liter beef stock (or chicken/vegetable stock)
• ½ cup dry white wine (optional but recommended)
• 1 tsp sugar
• Salt and black pepper
• 1 tsp thyme (fresh or dried)
• 1 bay leaf
• 1 baguette (sliced)
• 150–200g grated Gruyère cheese (or Emmental/Mozzarella mix)

Instructions

1. Heat butter and olive oil in a large pot.
2. Add sliced onions and cook on medium-low heat, stirring occasionally for 30–40 minutes.
3. Add sugar and cook until onions turn deep golden brown.
4. Add white wine and scrape the bottom of the pot to release flavor.
5. Add broth, thyme, and bay leaf.
6. Season with salt and pepper.
7. Simmer for 20–30 minutes.
8. Toast baguette slices until crispy.
9. Pour soup into oven-safe bowls.
10. Place toasted bread on top and add a generous layer of cheese.
11. Broil until cheese is melted and bubbly.

Notes

Reduce calories by using less cheese or lighter broth. Variations include a vegetarian version with vegetable broth and mushrooms, or a low-carb version skipping bread.

Nutrition

Calories: 350–500 kcal · Protein: 12–18g · Fat: 18–25g · Carbohydrates: 25–35g · Fiber: 3–5g · Sodium: Moderate to high