Traditional French Onion Soup Recipe

Classic bistro-style soup with caramelised onions, rich beef broth, and melted Gruyère cheese. A round bowl is perfect for oven-finishing with the cheese-topped bread crust. Prep Time: 15 minutesCook Time: 1 hour 15 minutesServings: 4-6Difficulty: MediumDish Size: 3-quart (10-inch) round oven-safe bowl Ingredients 6 large yellow onions, thinly sliced 3 tbsp butter 2 tbsp olive oil 1 tsp sugar 4 cloves garlic, minced 125 ml (1/2 cup) dry white wine 1.5 litres (6 cups) beef stock (or a mix of beef and chicken stock) 2 bay leaves 4 sprigs fresh thyme Salt and freshly ground black pepper 2 baguettes, sliced into 2 cm (3/4 inch) rounds 400g (14 oz) Gruyère cheese, grated Fresh parsley for garnish (optional) Instructions In a large, heavy-bottomed pot or Dutch oven, melt butter with olive oil over medium heat. Add the sliced onions and sugar. Cook, stirring occasionally, for 45-50 minutes until deeply caramelised and golden brown. Don't rush this step—it's the foundation of flavour. Add minced garlic and cook for 1 minute until fragrant. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until reduced by half. Add the beef stock, bay leaves, and thyme sprigs. Bring to a boil, then reduce heat and simmer for 20-25 minutes. Season with salt and pepper to taste. Meanwhile, preheat your oven to 200°C (400°F). Arrange baguette slices on a baking sheet and toast for 5-7 minutes until lightly golden. Remove bay leaves and thyme sprigs from the soup. Pour soup into a 3-quart (10-inch) round oven-safe bowl. Arrange toasted baguette slices over the surface, overlapping slightly to cover. Generously cover with grated Gruyère. Place bowl on a baking sheet and bake for 15-20 minutes until the cheese is melted, bubbling, and golden brown. For extra colour, finish under the grill for 1-2 minutes. Let cool for a few minutes before serving. Garnish with fresh parsley if desired. Tips & Notes Patience is key when caramelising onions—low and slow develops the deep, sweet flavour that defines this soup. The family-style presentation in a large bowl means everyone gets plenty of that coveted cheese crust. For a richer flavour, add a splash of brandy or cognac along with the wine. Leftover soup (without the bread and cheese topping) stores well in the fridge for up to 4 days and freezes beautifully for up to 3 months. Make sure your bowl is truly oven-safe and can handle high heat—ceramic or stoneware works best. Dietary Info: Contains dairy, gluten

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