Classic French Onion Soup With Caramelized Onions and Melted Gruyère
This French onion soup recipe features caramelized yellow onions in beef broth, topped with crusty bread and melted Gruyère cheese.
Classic French Onion Soup With Caramelized Onions and Melted Gruyère
Rated 5.0 stars by 1 users
Category
Soup
Cuisine
French
Author:
This recipe comes from Matt Pittman, CEO of Meat Church BBQ, YouTube personality, and friend of Montana Knife Company.
Servings
6
Prep Time
20 minutes
Cook Time
90 minutes
Calories
425
This French onion soup recipe starts with caramelized yellow onions cooked low and slow in beef broth.
The cooking process takes time, but you’ll taste the difference in every spoonful. Proper caramelization turns sharp, raw onions into a sweet base that makes this French onion soup worth the wait.
Top it with crusty bread and melted Gruyère cheese, and you’ve got a bowl that hits the spot after a long, cold day in the stand.
Ingredients
Grab these ingredients to whip up a killer French onion soup for your next gathering:
- 4 large yellow onions, julienned with a sharp, clean knife
- 8 cups beef stock or broth
- 1 cup dry white wine
- 1 Tbsp. dry sherry
- 1 Tbsp. Worcestershire sauce
- 3/4 tsp. salt
- 1 bundle fresh thyme
- 2 bay leaves
- Your favorite steak seasoning to taste (I use Meat Church BLANCO)
For topping:
- 1 fresh baguette, cubed for croutons
- 1/2 cup Gruyère cheese, grated
- Your favorite garlic and herb seasoning to taste
- 2 Tbsp. olive oil
Tools:
-
French onion soup crocks or oven-safe bowls
Directions
Follow these steps to create authentic French onion soup from scratch:
Caramelize the Onions
Melt the butter in a stock pot or Dutch oven over medium heat. Add the julienned onions and salt.
Stir, then cover for five minutes to soften the onions. Remove the lid after five minutes. Leaving it on longer will steam the onions instead of caramelizing them.
Remove the lid and stir the onions occasionally. Continue cooking until the onions turn deep golden brown and develop a sweet aroma. This takes 45–60 minutes. Patience pays off here.
Add the white wine to deglaze the pan, using a wooden spoon to scrape the brown bits off the bottom. Continue cooking until the wine reduces.
Build the French Onion Soup Base
Add the beef broth, dry sherry, Worcestershire sauce, thyme, and bay leaves to the caramelized onions.
Bring the French onion soup to a simmer and cook for 20 minutes. Remove the herb bundle and bay leaves.
Season with your preferred steak seasoning to taste.
Prepare the Gruyère Croutons
Slice the baguette into cubes using a sharp, well-maintained knife for clean cuts. Place the bread cubes in a large bowl and toss with olive oil and garlic herb seasoning.
Spread the cubes on a baking tray. Grate fresh Gruyère over the top.
Place the tray in a 400°F oven until the bread browns and crisps, about eight to 10 minutes.
Finish the French Onion Soup
Ladle the hot French onion soup into oven-safe crocks.
Top each serving with the prepared croutons and grate generous amounts of fresh Gruyère cheese over each crock.
Place the crocks under a broiler for one to two minutes until the cheese melts and develops golden-brown spots.
Remove carefully (the crocks will be extremely hot) and serve right away.
Recipe Note
Chef’s Secrets for Unforgettable French Onion Soup
Practice these techniques, and you’ll nail this French onion soup recipe every time:
- Master the caramelization process. The onions need 45–60 minutes of cooking time to develop proper sweetness and depth. Stirring too often prevents browning, so let them sit for five to seven minutes between stirs.
- When slicing the onions, use a freshly sharpened knife.Dull blades crush the onion cells and release excess moisture that interferes with caramelization.
- Choose the right cheese and bread. Traditional Gruyère melts beautifully and adds a nutty flavor, but aged Swiss cheese works as a substitute. The baguette should be day-old or lightly toasted. Fresh bread turns soggy in the hot broth.
- Control the heat when broiling. Watch the crocks closely under the broiler. The cheese can burn in seconds, turning from perfectly melted to bitter and blackened. Position the oven rack six to eight inches from the heating element for the best results.
- Upgrade your beef broth. Homemade beef stock creates the richest French onion soup, but quality store-bought broth works well. Look for low-sodium versions so you can control the salt level. The broth should be hot when added to the caramelized onions to maintain cooking temperature.
This French onion soup recipe requires attention to detail, but the results justify the effort. The caramelized onions create layers of flavor that canned soup can’t match. The melted Gruyère and crusty bread add textural contrast to each spoonful.
Before serving your French onion soup, make sure your knife is clean and sharp for slicing the baguette. Ragged cuts from a dull blade make for a messy presentation.
Whether you’re learning how to make French onion soup for the first time or refining your technique, this recipe will get you consistent, restaurant-quality results.
