French Onion Soup
Deeply caramelized onions simmered in savory broth and topped with toasted bread and melted Gruyere.
Prep
15 minutes
Cook
1 hour
Level
Medium
Serves
4
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Instructions
- 1
Slice onions thinly and cook them with butter, oil, and salt over medium-low heat.
- 2
Stir often until the onions turn deep golden and sweet.
- 3
Add broth, thyme, bay leaf, and pepper; simmer to blend the flavors.
- 4
Toast baguette slices until crisp.
- 5
Ladle soup into bowls, top with bread and Gruyere, and broil until bubbling.
Tips
Caramelizing onions takes patience; steady heat builds the flavor.
Use oven-safe bowls if you want the classic broiled cheese top.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store soup without bread and cheese for up to 4 days.
- Toast bread fresh before serving so it does not turn soggy.
Substitutions
- Use Swiss cheese if Gruyere is unavailable.
- Use sourdough instead of baguette.
What to Serve With
- Serve with a crisp salad.
- Pair with roasted chicken or a simple omelet.
Common Mistakes
- Do not rush the onions over high heat or they will burn before sweetening.
- Do not add bread until serving because it absorbs broth quickly.
Recipe FAQ
Can I use vegetable broth?
Yes. Choose a rich vegetable broth and add a splash of soy sauce for depth.
How dark should the onions be?
They should be deep golden brown, not black or dry.
Keep cooking
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