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Bowl of French onion soup with melted cheese and a grilled slice of bread next to a glass of red wine on a wooden tabletop.

French Onion Soup

onion broth, grilled levain, cheese

STARS

French onion soup, that classic and decadent bowl that’s topped with a piece of bread and covered with melted cheese. Start with a rich vegetable broth, add a variety of onions, and top with a thick slice of levain that’s been grilled and topped with Gruyére. Sounds great, right? We also suggest a nice bottle of red earthy wine to go with this classic, perhaps a red Burgundy!
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  
Active Time:  
Ingredients

French Onion Soup

  • 1/4 cup olive oil
  • 4 lbs yellow onions (about 5), thinly sliced
  • Kosher salt
  • 2 tsp all-purpose flour
  • 1/4 cup cognac or dry white wine
  • 64-oz beef broth (or substitute vegetable stock for a vegetarian option)
  • 2 bay leaves
  • Small bunch thyme
  • 1 Tbsp sherry vinegar
  • 4 thick slices levain or country bread
  • 1 cup grated Gruyère
Directions
1
Heat oil in a large, heavy stockpot on medium. Add onions and sprinkle with salt. Cook until softened and translucent, about 10 minutes.
2
Increase heat to medium-high and continue cooking, stirring often and scraping
3
The bottom of the pot, until onions are deep brown and caramelized, 40 to 50 min. If the bottom of the pot starts to get too dark, add 4 to 5 Tbsp water.
4
Sprinkle onions with flour and cognac and cook, stirring, about 2 more minutes. Add broth and herbs and simmer until reduced to about 8 cups, 18 to 20 min. Discard herbs and stir in vinegar.
5
When ready to serve, turn on your broiler. Place bread on a rimmed baking sheet and sprinkle with cheese. Broil on the top rack in the oven until cheese is golden brown and bubbling, about 2 minutes.
6
Ladle soup into bowls and top with cheesy toasts.

French Onion Soup

onion broth, grilled levain, cheese

STARS

French onion soup, that classic and decadent bowl that’s topped with a piece of bread and covered with melted cheese. Start with a rich vegetable broth, add a variety of onions, and top with a thick slice of levain that’s been grilled and topped with Gruyére. Sounds great, right? We also suggest a nice bottle of red earthy wine to go with this classic, perhaps a red Burgundy!
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  
Active Time:  
Servings:  4

Ingredients

French Onion Soup

  • 1/4 cup olive oil
  • 4 lbs yellow onions (about 5), thinly sliced
  • Kosher salt
  • 2 tsp all-purpose flour
  • 1/4 cup cognac or dry white wine
  • 64-oz beef broth (or substitute vegetable stock for a vegetarian option)
  • 2 bay leaves
  • Small bunch thyme
  • 1 Tbsp sherry vinegar
  • 4 thick slices levain or country bread
  • 1 cup grated Gruyère

Directions

1
Heat oil in a large, heavy stockpot on medium. Add onions and sprinkle with salt. Cook until softened and translucent, about 10 minutes.
2
Increase heat to medium-high and continue cooking, stirring often and scraping
3
The bottom of the pot, until onions are deep brown and caramelized, 40 to 50 min. If the bottom of the pot starts to get too dark, add 4 to 5 Tbsp water.
4
Sprinkle onions with flour and cognac and cook, stirring, about 2 more minutes. Add broth and herbs and simmer until reduced to about 8 cups, 18 to 20 min. Discard herbs and stir in vinegar.
5
When ready to serve, turn on your broiler. Place bread on a rimmed baking sheet and sprinkle with cheese. Broil on the top rack in the oven until cheese is golden brown and bubbling, about 2 minutes.
6
Ladle soup into bowls and top with cheesy toasts.