A timeless bistro classic: French Onion Soup turns simple onions into pure culinary gold. Slow-cooked for nearly an hour until deeply browned and jammy, then fortified with red wine and rich beef stock beneath a blanket of molten Gruyère cheese.
Classic French Onion Soup with Melted Gruyère Croutons
By Chef Emily Carter
Prep Time
15 mins
Cook Time
60 mins
Total Time
75 mins
Servings
4 bowls
Calories
420 kcal
Cuisine
French-American
Classic French Onion Soup with Melted Gruyère Croutons
Yield: 4 bowls
Sweet onions slow-caramelized to a deep mahogany, simmered in rich beef broth, topped with toasted French baguette and bubbling broiled Gruyère cheese. 4.9 stars!
🛒 Ingredients
👩🍳 Step-by-Step Instructions
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1
Melt butter and oil in a large Dutch oven. Add sliced onions and salt; cook on medium-low for 45-50 minutes, stirring occasionally, until dark brown and caramelized.
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2
Add garlic and sugar; cook 2 minutes.
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3
Deglaze pot with red wine, scraping up all browned bits. Simmer until liquid reduces by half.
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4
Add beef broth, thyme, bay leaf, and Worcestershire. Simmer gently for 20 minutes. Discard herbs.
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5
Ladle soup into oven-safe ramekins. Top each with 2 toasted baguette slices and heaps of shredded Gruyère.
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6
Broil on HIGH for 3-4 minutes until cheese is melted, bubbling, and golden brown. Serve hot.
💡 Chef's Insider Tip:
Do not rush caramelizing the onions! True deep flavor comes from the slow breakdown of natural sugars over 45 minutes on gentle heat.
🥗 Nutrition Facts (Per Serving)
420
Calories
19g
Protein
32g
Carbs
24g
Fat
4g
Fiber
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