Restaurant Quality French Onion Soup Secrets
This foolproof guide to French onion soup delivers a deeply flavorful broth, perfectly caramelized onions, and a golden, bubbly Gruyère topping. By embracing patience and quality ingredients, you can create a bowl of soup that rivals any bistro, perfect for a cozy family meal or a special occasion.
Equipment
- Large, heavy-bottomed pot or Dutch oven
- Chef's knife
- Cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Oven-safe soup bowls (6)
- Baking Sheet
- Box grater
- Oven broiler
Ingredients
- 4 lbs yellow onions about 6 large
- 4 tbsp unsalted butter
- 1 tsp salt
- ½ tsp black pepper
- ½ cup dry sherry or brandy
- 8 cups low-sodium beef broth
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 baguette, sliced into 1-inch thick rounds
- 2 cups Gruyère cheese, grated
- ½ cup Parmesan cheese, grated
Instructions
- In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the sliced onions and salt. Stir to coat.
- Cook, stirring every 5-7 minutes, for 45-60 minutes, until the onions are a deep, golden brown. Do not rush this step; low and slow is key.
- Pour in the sherry or brandy and scrape up all the browned bits from the bottom of the pot. Let the alcohol cook off for about 1 minute.
- Add the beef broth, thyme sprigs, and bay leaf. Bring the soup to a simmer.
- Reduce heat to low, cover, and let simmer for 20-30 minutes. While it simmers, preheat the oven broiler.
- Taste the broth and adjust salt and pepper as needed. Remove the thyme sprigs and bay leaf.
- Ladle the soup into oven-safe bowls. Place one or two baguette slices on top of each bowl, pressing down slightly.
- Generously pile the grated Gruyère and Parmesan cheese over the bread, covering the edges of the bowl.
- Place the bowls on a baking sheet and broil for 3-5 minutes, until the cheese is bubbling, melted, and deeply golden. Watch closely to prevent burning.
- Serve immediately.
Notes
For the best flavor, use a high-quality, low-sodium beef broth. Do not rush the caramelization of the onions; it is the most important step. For a non-alcoholic version, deglaze the pan with 1 tablespoon of balsamic vinegar. Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop and broil fresh cheese on top before serving.