Recipes › Bulb Onion › Classic French Onion Soup
Classic French Onion Soup
The definitive French onion soup — deeply caramelised onions slow-cooked in beef broth with wine and thyme, ladled into crocks and topped with toasted baguette and a thick blanket of Gruyère grilled until bubbling and golden. This recipe is unhurried and deliberate; the forty-five minutes of slow caramelisation are entirely non-negotiable and entirely worth it. It is one of the great classic dishes of the home kitchen.
Bulb Onion is usually ready June to August. More bulb onion recipes, or see what to sow this month where you are.
Ingredients
- 4 large yellow onions, thinly sliced into half-moons
- 6 cups beef brothMushroom broth for vegetarian
- ½ cup dry white wineDry sherry is excellent
- 4 thick slices baguette, 1 inch thick
- 2 cups Gruyère cheese, shreddedSwiss or provolone work
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 tsp Worcestershire sauce
- 1 tsp salt, divided
- ½ tsp black pepper
Contains: cereals gluten, fish, milk, sulphites.
Method
- Melt butter with olive oil in a large heavy pot over medium-low heat. Add onions and 0.5 tsp salt. Cook, stirring occasionally, for 40-45 minutes until deep golden brown and very soft. Adjust heat so they colour without burning — patience here is everything.About 45 min
- Add garlic and cook 1 minute. Pour in wine and scrape up any browned bits from the bottom of the pot. Add broth, thyme, bay leaf, Worcestershire, remaining salt, and pepper. Bring to a boil, then reduce and simmer 20 minutes. Remove thyme and bay leaf.About 25 min
- Toast baguette slices under the broiler until golden on both sides. Ladle soup into oven-safe crocks set on a baking sheet. Float a baguette slice in each crock and pile Gruyère generously on top. Broil 4 inches from the heat for 3-5 minutes until cheese is melted, bubbling, and browned in spots. Serve immediately.About 10 min
Tips
- The caramelisation step cannot be rushed — medium-low heat and time is the only way. Turn up the heat and the onions will burn on the outside without cooking through.
- Deglaze with wine the moment the onions are ready to stop the cooking and incorporate all the fond.
- Use oven-safe ceramic crocks — they hold heat beautifully and look the part.
Ring the changes
- Add a tablespoon of cognac or brandy with the wine for extra depth.
- Use a combination of Gruyère and Parmesan for a sharper, nuttier cheese topping.
Keeping it
The soup base (without bread and cheese) keeps refrigerated for 4 days and freezes for 2 months. Build and broil just before serving.
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