Traditional
French Onion Soup
Servings
4
Ready In:
75 minutes
Good For:
Dinner
About this Recipe
Warm, rich, and deeply flavorful, this Traditional French Onion Soup recipe is a classic comfort dish that showcases the elegance of simple ingredients.
Slowly caramelized onions are the heart of this recipe, bringing a natural sweetness that’s perfectly balanced with savory beef broth, a splash of wine, and fragrant herbs.
Topped with crusty toasted baguette slices and melted Gruyère cheese, each spoonful delivers a satisfying mix of textures and tastes.
Whether served as a cozy starter or a hearty main, this timeless French favorite captures the soul of rustic home cooking and brings a touch of Parisian bistro charm to your table.
INGREDIENTS:
- 6 Large Yellow Onions, (about 2 pounds) thinly sliced
- 4 Tablespoons Unsalted Butter
- 1 Tablespoon Extra-Virgin Olive Oil
- 1 teaspoon Sugar
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 4 cups Beef Broth (preferably low sodium)
- 2 cups Chicken Broth (preferably low sodium)
- 1/2 cup Dry White Wine (optional)
- 1 Bay Leaf
- 1/2 teaspoon Dried Thyme
- 1/4 teaspoon Black Pepper
- 8 slices La Brea Bakery® French Baguette
- 2 cups Gruyère cheese, shredded
DIRECTIONS
Step 1
In a large heavy-bottomed pot, melt butter with olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring every few minutes, until onions are deeply caramelized and a rich golden-brown color, about 30-40 minutes. If they start to dry out, lower the heat and add a splash of water to deglaze. Stir in the sugar to help browning.
Step 2
Add minced garlic and thyme to the onions. Cook 1-2 minutes until fragrant. If using, pour in white wine to deglaze, scraping up browned bits from the bottom. Simmer until the liquid has reduced by about half, 3-5 minutes.
Step 3
Add the broth and bay leaf. Bring to a gentle simmer. Season with salt and pepper. Let simmer softly for 20-30 minutes. todevelop flavor. Remove bay leaf before serving.
Step 4
While the soup simmers, preheat the oven to 350ºF (175º). Place baguette slices on a baking sheet and toast in the oven until lightly golden, about 8-10 minutes. Turn once halfway through. If you prefer, you can rub the toasts with a cut clove of garlic for extra flavor.
Step 5
When you’re ready to serve, ladle hot soup into oven-safe bowls. Top each with a toasted baguette slice or two, then generously sprinkle with Greyère cheese. Place the bowls on a baking sheet and bake in a preheated 375ºF (190ºC) oven until the cheese is melted, bubbling, and lightly browned, about 10 minutes. If you don’t have oven-safe bowls, you can broil the cheese-topped toasts separategly and add on top just before serving.
Step 6
Carefully remove the bowls from the oven. Allow to cool slightly, then serve with extra bread on the side, if desired.
FOR A LIGHTER VERSION:
- Use part beef broth and part vegetable broth.
- You can substitute onions with leeks for a milder flavor.
- Gruyère is traditional, but you can use Swiss cheese or a combination of mozzarella and parmesan for a different texture.
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