French onion soup
Deeply caramelised onions simmer in beef stock and dry white wine, then are topped with toasted baguette and bubbling Gruyère. Allow about 2 hours for this richly savoury soup.
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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- 02:00
Peel and slice the onions, chop the garlic and measure the remaining ingredients. Heat the butter and olive oil in the pot over medium heat for about 2 minutes, until the butter has melted and is gently foaming, not browning.
- 10:00
Add the onions and ¼ teaspoon of the salt. Cook uncovered over medium heat for 10 minutes, stirring every 2–3 minutes, until the onions soften and begin to collapse.
- 50:00
Reduce the heat to medium-low and cook uncovered for about 50 minutes more. Stir every 5 minutes at first, then every 1–2 minutes as the onions darken, scraping up the browned coating on the bottom. Lower the heat if the onions begin to scorch. They should finish deeply golden brown, very soft and greatly reduced in volume; continue cooking if they are still pale.
- 01:00
Add the garlic and cook for 1 minute, stirring, until fragrant.
- 04:00
Pour in the wine and raise the heat to medium. Scrape the bottom of the pot thoroughly, then simmer for about 4 minutes, until the wine has reduced by roughly half.
- 08:00
Add the beef stock, thyme, bay leaf and black pepper. Raise the heat and bring to a gentle boil, allowing about 8 minutes. Reduce the heat to maintain a gentle simmer.
- 20:00
Simmer uncovered for 20 minutes, stirring occasionally. Meanwhile, heat the oven to 200°C (180°C fan; 400°F) and toast the bread as described in the next step. At the end of the simmer, remove the thyme stems and bay leaf. Taste the soup and add up to the remaining ¼ teaspoon salt if needed.
- 08:00
While the soup simmers and once the oven is hot, arrange the baguette slices on a baking tray. Bake for about 8 minutes, turning halfway through, until dry, crisp and lightly golden on both sides. Remove the toast, then switch the oven to a high grill/broiler setting and let the element heat fully. Position a rack so the cheese topping will sit about 15 cm (6 inches) below the element, or follow the appliance manufacturer's recommended distance.
- 05:00
Set the four broiler-safe bowls on a baking tray and divide the hot soup between them, leaving at least 2 cm (¾ inch) of space below each rim. Top each bowl with two baguette slices and 40 g of grated Gruyère. Grill/broil for 3–5 minutes, watching continuously, until the cheese is melted, bubbling and golden in patches. Remove sooner if it browns quickly. Using oven gloves, transfer the bowls to heatproof plates and serve immediately, warning diners that the bowls are very hot.
Chef tips
- The 100-minute cooking estimate includes toasting the bread while the soup simmers. Onion caramelisation varies with moisture and heat, so prioritise a deep golden-brown colour over the clock.
- Do not rush the onions over high heat: scorched onions will make the soup bitter.
- Do not use ordinary serving bowls under the grill/broiler. Instead, grill the cheese on the toasted baguette on a baking tray, then place the cheese toasts on the hot soup in regular bowls.
- For make-ahead cooking, stop after simmering and seasoning the soup. Cool and refrigerate promptly, then reheat thoroughly before adding freshly toasted bread and cheese.
- Nutrition values are approximate per serving, including the bread and cheese, and will vary with the stock, cheese and baguette used.
Equipment check
- Heavy-based 5-litre (about 5-quart) pot or Dutch oven, approximately 26 cm (10 inches) wide
- Sharp knife and chopping board
- Wooden spoon or heatproof spatula
- Measuring jug, measuring spoons and kitchen scales
- Cheese grater
- Baking tray
- Four 600 ml (about 20 US fl oz) bowls explicitly rated for use under a grill/broiler
- Oven with grill/broiler
- Oven gloves
- Ladle
- Four heatproof serving plates
Nutrition per serving
- Calories520
- Protein20 g
- Carbs43 g
- Fat25 g
Tags
Behind the dish.
Overview
This French onion soup serves four, with sweet, deeply browned onions, a savoury beef-stock broth and a toasted baguette-and-Gruyère topping. Allow about 20 minutes for preparation and 100 minutes for cooking, with the bread toasted while the soup simmers. Particularly juicy onions may need longer to caramelise.
Ingredient notes
Yellow or brown onions are a dependable choice. Slowly cooking them develops sweetness without added sugar. Use flavourful, reduced-salt beef stock and dry white wine rather than sweet wine or salted cooking wine. Gruyère melts well and adds a nutty flavour; Comté is a suitable substitute. Slightly stale baguette works well once toasted.
This recipe contains wheat and milk; wine may contain sulphites. Check the stock label for additional allergens. If avoiding wine, replace it with the same volume of extra beef stock.
Serving & storage
Serve immediately after grilling, setting each hot bowl on a heatproof plate and warning diners that the bowls are very hot. Use only bowls explicitly rated for use under a grill or broiler; oven-safe does not necessarily mean broiler-safe. If you do not have suitable bowls, melt the cheese on the toasted baguette on a baking tray, then place the cheese toasts on soup served in regular bowls.
Store the soup without its bread and cheese topping. Divide leftovers into shallow containers and refrigerate within 2 hours; keep at 4°C (40°F) or below for up to 3 days, or freeze for up to 3 months. Thaw frozen soup in the refrigerator. Reheat to at least 74°C (165°F), then add freshly toasted bread and cheese and finish as directed.
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