French Onion Soup


This French onion soup is made with beef stock and caramelized onions, and it is snug, warm, and tasty. Add croutons sprinkled with melty Gruyere and Parmesan cheese on top.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes


  • 6 large red or yellow onions
  • 4 tbsp extra virgin olive oil
  • 2 tbsp butter
  • 1 tsp sugar
  • Kosher salt
  • 2 cloves garlic, minced
  • 8 cups beef stock, chicken stock
  • 1/2 cup dry vermouth or white wine
  • 2 bay leaves
  • 1 tbsp fresh thyme leaves
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp brandy
  • 8 slices French bread or baguette
  • 1 1/2 cups grated Gruyere
  • Sprinkling of Parmesan



  1. Heat 3 tablespoons of extra virgin olive oil in a 5 to 6 quart thick-bottomed pot over medium heat. Add the onions and stir in the olive oil to coat.
  2. The onions should be cooked for 15 to 20 minutes, turning frequently, until they have softened.
  3. Heat up to a medium-high setting. About 15 more minutes later, add the butter and the final tablespoon of olive oil, and continue to sauté the onions while frequently stirring.
  4. Sprinkle with 1 teaspoon of salt and sugar (to aid in the caramelization). About 10 to 15 more minutes of cooking will be needed to thoroughly brown the onions.
  5. Cook for another minute after adding the minced garlic.
  6. While deglazing the pot, add the wine or vermouth and scrape out the browned bits from the bottom and sides of the pot.
  7. Stock, bay leaves, and thyme should be added. Bring to a simmer, cover the pan, and reduce the heat to keep the mixture simmering gently. For around 30 minutes, cook.
  8. Add additional salt and freshly ground black pepper to taste. Throw out the bay leaves. If using brandy, add it.
  9. While the soup is simmering, prepare a sheet pan by lining it with parchment paper or aluminum foil, and preheat the oven to 450°F on the highest rack.
  10. Olive oil should be lightly brushed on both sides of the French bread or baguette slices.
  11. Place in the oven, and toast for 5 to 7 minutes, or until gently browned. Take out of the oven.
  12. Sprinkle shredded Gruyere and Parmesan cheese on the underside of the toasts. When it’s almost time to serve, put the dish back in the oven and bake until the cheese is bubbling and gently browned.
  13. Pour one piece of cheesy toast onto the top of each cup of soup before serving.
  14. You can also use separate oven-safe bowls or a sizable casserole dish. Into the dishes or casserole dish, ladle the soup. Cheese should be sprinkled before toasting the surface. Put the cheese in the broiler for 10 minutes at 350° F, or until it bubbles and starts to become slightly brown.


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