Description
French Onion Soup with Gruyere and Baguette is a classic French comfort dish featuring slow-caramelized yellow onions, rich beef broth, and toasted baguette slices topped with gooey melted Gruyere cheese. This elegant yet simple recipe delivers layers of sweet onion flavor balanced with nutty cheese and crispy bread, perfect for cozy evenings or casual gatherings.
Ingredients
Scale
Vegetables and Aromatics
- 5 large yellow onions, thinly sliced
- 1–2 cloves garlic (optional), minced
- 1–2 sprigs fresh thyme
- 1 bay leaf (optional)
Liquids
- Unsalted butter, for sautéing onions (about 3-4 tablespoons)
- 1 cup dry white wine or sherry
- 6–8 cups high-quality beef broth (homemade or store-bought)
Bread and Cheese
- 1 baguette, sliced into ½-inch thick pieces and toasted
- 1 to 1½ cups Gruyere cheese, grated
Seasonings
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Caramelize the Onions: Melt the unsalted butter in a large pot over medium-low heat. Add the thinly sliced yellow onions and cook slowly, stirring occasionally, for about 40 minutes until they become deep golden brown and sweetly caramelized. This step is essential for developing the soup’s rich flavor.
- Deglaze with Wine: Pour in the dry white wine or sherry to deglaze the pot, scraping the bottom with a wooden spoon to lift all the browned bits. Allow the wine to reduce slightly, which adds bright acidity to balance the sweetness of the onions.
- Add Broth and Herbs: Pour in the beef broth and add fresh thyme and bay leaf if using. Bring the soup to a simmer, then reduce the heat and let it cook gently for at least 20 minutes to meld the flavors together.
- Prepare the Baguette and Cheese: While the soup simmers, slice the baguette into ½-inch thick pieces and toast until lightly golden and crisp. Grate a generous amount of Gruyere cheese to use as topping.
- Assemble and Broil: Ladle the hot soup into oven-safe bowls, place toasted baguette slices on top, and heap shredded Gruyere cheese over each. Place the bowls under a broiler just long enough for the cheese to melt, bubble, and develop a slightly browned crust. Serve immediately.
Notes
- Slow and steady caramelization of onions is key to deep flavor without burning.
- Use quality beef broth to elevate the soup, or a rich vegetable broth for a vegetarian version.
- Do not skip deglazing the pan with wine; it adds complexity and pulls up caramelized bits.
- Choose authentic Gruyere cheese for best melt and flavor—avoid pre-shredded with anti-caking agents.
- Watch closely while broiling cheese to prevent burning and ensure a bubbly golden crust.
- Use oven-safe bowls to broil soup safely without transferring.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Appetizers
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 bowl (about 1½ cups)
- Calories: 320
- Sugar: 8g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg
Keywords: French Onion Soup, Gruyere, Baguette, Comfort Food, Caramelized Onions, Beef Broth, Classic French Recipe