🇫🇷 France · Food
Soupe à l'oignon gratinée: French Onion Soup
By eatmundo · July 2, 2026
🇫🇷 FRExperience the ultimate comfort with Soupe à l'oignon gratinée, a beloved French classic. This deeply satisfying soup begins with patiently caramelized sweet onions, simmered in a rich, savory beef broth infused with a hint of dry white wine and aromatic herbs. Each bowl is crowned with a crusty slice of toasted baguette, generously blanketed in melted, bubbling Gruyère cheese, then perfectly broiled until golden and irresistibly gooey. It's a symphony of sweet, savory, and tangy notes, a truly warming embrace that delights the senses.
Ingredients
check them off as you prepareHow to Make It
- 1
Thinly slice 1.5 kg (about 6-8 medium) yellow onions. In a large, heavy-bottomed pot or Dutch oven, melt 50g (3.5 tbsp) unsalted butter with 2 tbsp olive oil over medium-low heat. Add the sliced onions, 0.5 tsp salt, and 0.25 tsp black pepper. Cook, stirring occasionally, for 30-45 minutes until onions are deeply caramelized to a rich golden-brown color. This step requires patience for the best flavor.
- 2
Sprinkle 2 tbsp all-purpose flour over the caramelized onions and cook, stirring, for 2 minutes. Pour in 250ml (1 cup) dry white wine (like Sauvignon Blanc) and scrape up any browned bits from the bottom of the pot. Cook until the wine has mostly evaporated, about 5 minutes.
- 3
Add 1.5 liters (6 cups) hot beef broth, 1 bay leaf, and 0.5 tsp fresh thyme leaves. Bring the soup to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, allowing the flavors to meld. Taste and adjust seasoning as needed.
- 4
While the soup simmers, preheat your broiler. Slice a baguette into 2 cm (¾-inch) thick rounds. Arrange them on a baking sheet and toast lightly under the broiler for 1-2 minutes per side until golden. Set aside.
- 5
Remove the bay leaf from the soup. Ladle the hot soup into oven-safe individual crocks or bowls. Place one or two toasted baguette slices on top of each serving, ensuring they are partially submerged.
- 6
Generously sprinkle 50g (about 0.5 cup) freshly grated Gruyère cheese over each baguette slice, covering it completely. Place the bowls on a baking sheet and broil for 3-5 minutes, watching carefully, until the cheese is melted, bubbly, and beautifully golden brown. Serve immediately with caution, as the bowls will be very hot.
Frequently Asked Questions
How should I prepare the onions for the best French Onion Soup?+
Use large yellow onions, peeled and very thinly sliced (about 1/8-inch thick). Thin slicing ensures they caramelize evenly and melt into the soup.
What's the secret to perfectly caramelized onions, and how long does it take?+
The key is cooking them slowly over low to medium-low heat for at least 30-45 minutes, stirring frequently. This allows their natural sugars to develop a deep, rich brown color and sweet flavor without burning.
What's the best cheese for French Onion Soup, and how do I get that perfect golden crust?+
Gruyère cheese is traditional and melts beautifully, but Emmental or Comté are excellent alternatives. For a golden crust, toast the baguette slices, top with grated cheese, and broil briefly until bubbly and browned.
Can I use any beef broth, or is there a specific type recommended for rich flavor?+
For the deepest flavor, opt for a high-quality, rich beef broth or stock, preferably low-sodium so you can control the seasoning. Avoid highly processed broths which can make the soup taste artificial.
🇫🇷 FRMundo Match
Dishes across the world that share Soupe à l'oignon gratinée: French Onion Soup's core ingredients.
