Name: Homemade French Onion Soup with Cheesy Baguette Toasts Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: French
Ingredients: 6 large red or yellow onions (about 3 pounds), thinly sliced; 4 tablespoons extra virgin olive oil; 2 tablespoons butter; 1 teaspoon sugar; Kosher salt, to taste; 2 cloves garlic, minced; 8 cups beef stock, chicken stock, or a combination; 1/2 cup dry vermouth or dry white wine; 2 bay leaves; 1 tablespoon fresh thyme leaves, a few sprigs of fresh thyme, or 1/2 teaspoon dried thyme; 1/2 teaspoon freshly ground black pepper; 2 tablespoons brandy (optional); 8 slices (1 inch thick) French bread or baguette; 1 1/2 cups grated Gruyère cheese; Sprinkling of grated Parmesan cheese

Introduction

French onion soup is a timeless comfort dish, beloved for its rich, caramelized onions and savory broth topped with melted cheese and crusty bread. This homemade version brings out deep flavors with simple ingredients and careful cooking. Perfect for cozy evenings, it’s a classic that never fails to impress.

A white ceramic bowl filled with French onion soup, showing a top layer of melted, golden-brown cheese that looks bubbly and slightly crispy around the edges. Beneath the cheese, layers of rich, dark brown onion broth are visible with a few soft onion pieces. A small sprig of fresh green thyme rests on top, adding a touch of color. The bowl is placed on a white marbled surface, with some orange-brown drips of soup running down the side, suggesting a warm and hearty dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large red or yellow onions (about 3 pounds)

4 tablespoons extra virgin olive oil

2 tablespoons butter

1 teaspoon sugar

Kosher salt

2 cloves garlic, minced

8 cups beef stock, chicken stock, or a combination of the two

1/2 cup dry vermouth or dry white wine

2 bay leaves

1 tablespoon fresh thyme leaves, a few sprigs of fresh thyme, or 1/2 teaspoon dried thyme

1/2 teaspoon freshly ground black pepper

2 tablespoons brandy (optional)

8 slices (1 inch thick) French bread or baguette

1 1/2 cups grated Gruyere cheese

Sprinkling grated Parmesan cheese

Instructions

Step 1: Peel and slice the onions thinly from root to stem.

Step 2: Heat olive oil in a pot over medium heat until shimmering.

Step 3: Add onions, tossing to coat fully with the olive oil.

Step 4: Cook, stirring often, until onions are softened, about 15-20 minutes.

Step 5: Increase heat to medium high, add more oil and butter.

Step 6: Continue cooking until onions start to brown, 20-40 minutes.

Step 7: Sprinkle with sugar and salt, finish caramelizing, then add garlic.

Step 8: Add wine or vermouth, scraping up browned bits to deglaze the pot.

Step 9: Add stock, bay leaves, thyme, and bring to a simmer.

Step 10: Season with salt and pepper, optionally add brandy, then discard bay leaves.

Step 11: Toast French bread or baguette slices at 450°F until lightly browned.

Step 12: Turn toasts over, sprinkle with Gruyere and Parmesan cheese.

Step 13: Bake toasts until cheese is bubbly and lightly browned.

Step 14: Serve the soup with cheesy toasts on top or broil with cheese for a golden finish.

Tips & Variations

Use a combination of beef and chicken stock for a flavorful but lighter broth.

For a vegetarian version, substitute beef stock with rich vegetable broth and omit brandy.

Caramelize onions slowly to develop deep, sweet flavor without burning.

Try different cheeses like Comté or Emmental if Gruyere isn’t available.

To speed up toasting, use a toaster oven or broiler but watch carefully to avoid burning.

FAQs

Can I make this soup ahead of time?

Yes, the soup can be made a day in advance and refrigerated. Reheat slowly on the stove before serving. Assemble the cheesy toasts just before serving for the best texture.

What can I use if I don’t have Gruyere cheese?

Gruyere adds a nutty, melty quality, but you can substitute with Swiss, Comté, Emmental, or even mozzarella for a milder flavor. A sprinkle of Parmesan adds extra depth.