There is nothing quite as soul-warming as a bowl of rich French onion soup, topped with crusty bread and a thick layer of bubbling, melted cheese. While this classic dish requires a bit of patience, the result is a deeply savory broth and perfectly jammy onions that far surpass anything you will find at a local bistro. It is the perfect project for a lazy Sunday afternoon when you want your kitchen to be filled with the most incredible aroma.

Recipe Details

  • Yields: 5
  • Prep Time: 30 min
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 min

Ingredients

  • 6-7 Onions, cut into quarter moons
  • 1 stick of butter
  • 1/2 cup Olive oil
  • Salt, to taste
  • 1 Baguette Loaf, sliced
  • 1 Can of Chicken Broth
  • 3 Garlic cloves, finely chopped
  • 1/4 cup brown sugar
  • Balsamic vinegar, to taste
  • Worcestershire Sauce, to taste
  • Soy Sauce, to taste
  • 64oz Beef Broth
  • 2-3 Bay Leaves
  • Melty cheese, preferably guereye or swiss

Instructions

  1. Place the sliced onions into a Dutch oven over medium-low heat. Add the full stick of butter and the olive oil, then cover the pot. Let the onions sweat for about 2 hours, seasoning with salt to taste. You will want to stir them every so often, increasing your stirring frequency as you slowly turn up the heat over time.
  2. Once the onions have softened significantly and are mostly submerged in the mixture of butter, oil, and their own juices, strain the onions and save the liquid in a bowl. Use a brush to coat both sides of your baguette slices with this flavorful onion juice.
  3. Return the onions to the pot and increase the heat to medium-high. Leaving the pot uncovered, deglaze the bottom frequently using the chicken broth. Stir carefully to ensure the onions do not turn into mush. Once the entire can of chicken broth has been used, stir in the garlic, brown sugar, balsamic vinegar, Worcestershire sauce, and soy sauce. Add these liquid ingredients slowly, one by one, waiting for the pot to dry out and a flavorful "fond" to form on the bottom before adding the next. Continue to deglaze with a wooden spoon until the onions are beautifully caramelized.
  4. After the onions have reached a deep caramel color and all flavorings are incorporated, pour in the 64oz of beef broth and add the bay leaves. Cover the pot and keep it over medium heat until the soup reaches a simmer.
  5. Toast your prepared baguette slices in a 400°F oven until they are crisp. Once toasted, top the bread with your chosen cheese and place it under the broiler until the cheese is melted and golden. You can serve the soup by pouring it over the bread slices or by floating the cheesy toast right on top of the bowl.

Tips for Success

For the most authentic flavor, look for a cave-aged Gruyère, though a good Swiss cheese also works wonderfully for that signature melted topper. The key to this recipe is the slow caramelization process—don't be tempted to rush the deglazing steps, as building that "fond" on the bottom of the pot is what creates the soup's complex, dark color and rich taste.

Whether you are hosting a dinner party or simply looking for the ultimate comfort meal, this French onion soup is sure to impress everyone at the table.