Here’s a classic recipe for rich, comforting French onion soup that serves 4–6.

Ingredients

• 4 large yellow onions, thinly sliced
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp sugar (optional, helps caramelization)
• 2 cloves garlic, minced
• 1/2 cup dry white wine or dry sherry
• 6 cups beef stock (or a mix of beef and chicken stock)
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and black pepper to taste
• 1 baguette, sliced
• 1 1/2 cups grated Gruyère cheese
• Optional: splash of brandy or Worcestershire sauce

Some ingredients are available to purchase HERE

Instructions

1. Caramelize the onions

In a large heavy pot or Dutch oven, melt the butter with olive oil over medium heat. Add onions and stir to coat.

Cook slowly for 35–45 minutes, stirring often, until deeply golden brown. Lower heat if they start burning. Add sugar if desired to help browning.

2. Add garlic and deglaze

Stir in garlic and cook 1 minute.

Pour in wine or sherry and scrape up browned bits from the bottom of the pot. Simmer 2–3 minutes.

3. Simmer the soup

Add stock, thyme, and bay leaf. Bring to a simmer and cook 20–30 minutes.

Season with salt, pepper, and optional Worcestershire or brandy.

4. Toast the bread

While the soup simmers, toast baguette slices until crisp.

5. Assemble and broil

Ladle soup into oven-safe bowls. Top with toasted bread and plenty of Gruyère.

Broil for 2–4 minutes until cheese is bubbly and browned.

Tips

• The onions are the key — don’t rush them.
• Gruyère gives the best classic flavor, but Swiss or mozzarella can work too.
• Homemade stock makes a huge difference.