French Onion Soup

French Onion Soup

Deeply caramelized onions simmered in rich beef broth, topped with toasted baguette and melted Gruyère – bistro comfort at its finest.

Prep

15 min

Cook

60 min

Total

75 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •1 kg (2 lb 3 oz) yellow onions, thinly sliced
• •50 g (3½ tbsp) unsalted butter
• •1.5 litres (6 cups) beef broth, homemade or good-quality store-bought
• •1 loaf (about 7 oz) baguette, sliced into 2 cm / ¾ inch thick rounds
• •200 g (7 oz) Gruyère cheese, grated
• •4 sprigs fresh thyme

Steps

1. 1 In a large heavy-bottomed pot, melt the butter over medium-low heat. Add the sliced onions and a pinch of salt (optional). Cook gently, stirring occasionally, for 40–50 minutes, until the onions are deeply caramelized and golden brown. If they start to stick, deglaze with a splash of water or broth.
2. 2 Add the beef broth and fresh thyme sprigs. Bring to a simmer over medium heat, then reduce heat to low and let it gently simmer for 20–30 minutes. Season with salt and pepper to taste. Remove the thyme sprigs.
3. 3 Preheat your grill/broiler to high. Toast the baguette slices lightly on both sides until just golden.
4. 4 Ladle the hot soup into oven-proof bowls. Place a toasted baguette slice on top of each bowl (or float it). Sprinkle generously with the grated Gruyère.
5. 5 Place the bowls under the hot grill for 2–3 minutes, until the cheese is melted, bubbly, and lightly browned. Serve immediately.