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French Onion Soup

French Onion Soup – GoodLifeBlu
SoupFrench ClassicCheesyWeekend Project

Classic French Onion Soup with Gruyère Toast

Deep, dark caramelized onions. Rich, beefy broth. A thick crouton floating on top, buried under bubbling, golden Gruyère. This is the one. Worth every minute.

Prep
15 min
Cook
1.5 hrs
Serves
4
Est. Cost
~$14

French onion soup teaches you something about patience. Those onions need a full hour. You can't rush them. But when that cheese comes out of the broiler bubbling and golden — there's nothing like it. Some things take time.

— Blu
✦ ✦ ✦

Ingredients

The Onions
Yellow onions, thinly sliced4 large
Butter4 tbsp
Olive oil1 tbsp
Sugar1 tsp
Salt1 tsp
The Broth
Garlic, minced3 cloves
Dry white wine or dry sherry½ cup
Beef broth4 cups
Fresh thyme sprigs3 sprigs
Bay leaf1
Worcestershire sauce1 tbsp
Salt and pepperto taste
The Topping
French bread, sliced thick4 slices
Gruyère or Swiss cheese, shredded2 cups
✦ ✦ ✦

Steps

  • 01In a large heavy pot (Dutch oven), melt butter with olive oil over medium-low heat. Add all the sliced onions, salt, and sugar. Stir to coat.
  • 02Cook onions 45–60 minutes, stirring every 8–10 minutes. They'll shrink dramatically. Keep going until they are deep golden brown and jam-like. This is caramelization — not browning, not softening. Golden and sweet.
  • 03Add garlic, cook 2 minutes. Pour in wine, scraping up all the brown bits from the bottom. Let it reduce 3 minutes.
  • 04Add broth, thyme, bay leaf, and Worcestershire. Bring to a simmer and cook 15–20 minutes. Remove thyme and bay leaf. Taste and season.
  • 05Preheat broiler. Toast bread slices on a baking sheet until golden. Ladle soup into oven-safe bowls. Float a bread slice on top of each bowl. Pile cheese generously over the bread.
  • 06Place bowls on a baking sheet and broil 3–5 minutes until cheese is bubbling and golden brown. Serve immediately — carefully, those bowls are hot. This is the moment you cooked for.
✦ ✦ ✦

Blu's Tips

🧅
Don't Rush the Onions
The whole recipe is the onions. A full hour on medium-low. If you rush them on high heat, they burn instead of caramelize. Low and slow is non-negotiable.
🍷
Wine Matters
Dry white wine adds acidity that cuts through the sweetness of the onions. Dry sherry works beautifully too. Skip sweet wines.
🧀
Gruyère is Classic
Gruyère has that nutty, melty quality that makes French onion soup iconic. Swiss works. Provolone in a pinch. No mozzarella — it goes rubbery.
🔥
Oven-Safe Bowls Only
You're putting these under a broiler. Make sure your bowls are oven-safe before you start. Ceramic crocks are traditional and perfect for this.
✦ ✦ ✦
Storage & Leftovers
Broth (no bread)
5 days fridge
Freezer
3 months (broth only)
Assemble fresh
Toast + cheese each time

An hour of patience. Five minutes under the broiler. A bowl that makes people close their eyes on the first bite. That's French onion soup. That's worth it. — Blu

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