World Flavors Cookbook

French Onion Soup (Soupe à l’Oignon)

A rich, deeply savory soup of slow-caramelized onions in beef broth, topped with crusty croutons and melted Gruyère cheese.

Cuisine: France

Ingredients

• 1.5 kg yellow onions, thinly sliced
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• 1 tsp sugar
• 250ml dry white wine
• 1.5L beef stock
• 2 bay leaves, fresh thyme sprigs
• 4 thick slices baguette, toasted
• 200g Gruyère cheese, grated
• Salt and black pepper

Instructions

1. Melt butter with olive oil in a large heavy pot. Add onions and cook, stirring occasionally, for 15 minutes.
2. Add sugar and salt. Continue cooking over medium-low heat for 45–60 minutes until onions are deep golden.
3. Pour in wine and deglaze. Cook until wine is mostly evaporated.
4. Add beef stock, bay leaves, and thyme. Simmer 20 minutes.
5. Preheat broiler. Ladle into oven-safe bowls, top with toasted baguette and Gruyère.
6. Broil 2–4 minutes until cheese is bubbly and golden.