Dutch Oven French Onion Soup (Printer View)

Rich, slow-cooked onions in savory broth topped with melted Gruyère and crispy baguette

# Components:

→ Onions

01 - 5 large yellow onions, thinly sliced

→ Aromatics

02 - 3 tablespoons unsalted butter
03 - 2 tablespoons olive oil
04 - 2 garlic cloves, minced
05 - 1 teaspoon sugar

→ Broth & Flavorings

06 - 8 cups beef broth or vegetable broth for vegetarian option
07 - 1/2 cup dry white wine
08 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
09 - 2 bay leaves
10 - 1 tablespoon Worcestershire sauce
11 - Salt and freshly ground black pepper to taste

→ Topping

12 - 1 baguette, sliced into 1/2-inch thick rounds
13 - 2 cups Gruyère cheese, grated
14 - 1/2 cup Parmesan cheese, grated optional

# Method:

01 - In a large Dutch oven over medium heat, melt the butter with olive oil. Add the sliced onions and sugar. Cook, stirring frequently, until onions are very soft and deeply caramelized, approximately 40 to 45 minutes.
02 - Add the minced garlic and cook for 1 minute until fragrant.
03 - Pour in the dry white wine, scraping up any browned fond from the bottom of the Dutch oven. Simmer for 2 to 3 minutes until slightly reduced.
04 - Add the broth, fresh thyme, bay leaves, and Worcestershire sauce. Bring to a simmer, reduce heat, and cook uncovered for 20 to 30 minutes. Season with salt and pepper to taste. Remove and discard bay leaves.
05 - While soup simmers, preheat oven broiler. Arrange baguette slices on a baking sheet and toast under the broiler until golden brown, approximately 1 to 2 minutes per side.
06 - Ladle soup into oven-safe bowls. Top each with a toasted baguette slice and a generous handful of grated Gruyère cheese and Parmesan cheese if using.
07 - Place bowls on a baking sheet and broil until cheese is melted and bubbling, 2 to 4 minutes.
08 - Serve immediately, garnished with extra fresh thyme if desired.

# Expert Advice:

01 -
  • The caramelization process fills your kitchen with an aroma so good that people will ask what's cooking before they even sit down.
  • It's mostly hands-off once the onions start their magic, giving you time to handle other things while the oven does the heavy lifting at the end.
  • That moment when the cheese bubbles and browns under the broiler never gets old—it's pure comfort in a bowl.
02 -
  • Don't rush the caramelization—those forty-five minutes are non-negotiable if you want real depth of flavor; medium heat and patience create the difference between soup and magic.
  • Remove the bay leaves before serving or warn people; they look deceptively like they belong in your mouth but they're fibrous and unpleasant if bitten into.
  • Use oven-safe bowls for the broiling step; regular bowls can crack under the broiler's intense heat, and you'll want to avoid that particular disaster.
03 -
  • Make the soup a day ahead—the flavors deepen overnight, and you can reheat it gently before the final broiling step, saving time on busy evenings.
  • Keep a sharp chef's knife and cutting board nearby; slicing five onions is meditative when your tools are good, and thin, even slices cook consistently.
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