French Onion with Gruyère (Print Version)

Silky caramelized onions in savory beef broth with toasted bread and melted Gruyère topping

# What You'll Need:

→ Onions

01 - 6 large yellow onions, thinly sliced
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil

→ Broth

04 - 6 cups beef broth
05 - 1/2 cup dry white wine, optional

→ Flavorings

06 - 2 cloves garlic, minced
07 - 1 teaspoon sugar
08 - 1 teaspoon salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 2 sprigs fresh thyme
11 - 1 bay leaf

→ Topping

12 - 4 slices crusty French bread, about 1 inch thick
13 - 2 cups grated Gruyère cheese

# How to Make It:

01 - In a large heavy-bottomed pot, melt butter with olive oil over medium heat. Add sliced onions and cook, stirring occasionally, until softened, approximately 15 minutes.
02 - Sprinkle onions with sugar and salt. Continue cooking, stirring frequently, until deeply golden and caramelized, approximately 30 to 40 minutes.
03 - Add minced garlic and cook for 1 minute.
04 - Pour in white wine if using and scrape up any browned bits from the bottom of the pot. Simmer for 2 to 3 minutes.
05 - Add beef broth, thyme sprigs, bay leaf, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes. Remove and discard thyme sprigs and bay leaf.
06 - Preheat broiler. Arrange bread slices on a baking sheet and toast under broiler until lightly golden on both sides.
07 - Ladle hot soup into oven-safe bowls. Top each with one slice of toasted bread and a generous handful of Gruyère cheese.
08 - Place bowls under broiler until cheese is melted and bubbling, approximately 2 to 3 minutes. Serve immediately.

# Additional Tips::

01 -
  • The onions transform into pure golden sweetness through slow cooking, creating a flavor depth that tastes like it took hours of restaurant prep but came from your own stovetop.
  • That moment when melted Gruyère bubbles under the broiler is pure magic, turning simple ingredients into something that feels fancy enough for a Parisian bistro.
  • It's the kind of soup that gets better as it sits, making it perfect for meal prep or serving to a crowd without last-minute stress.
02 -
  • The caramelization step cannot be rushed because turning up the heat will burn the onions on the outside while leaving them raw inside, and you'll end up with bitter soup that no amount of cheese can fix.
  • Using oven-safe bowls isn't optional if you want the final broiling step to work, and ceramic or stoneware handles the heat far better than anything with plastic or weak handles.
03 -
  • If your Gruyère is hard to find or too expensive, Emmental and Swiss cheese melt beautifully and create that same creamy, slightly nutty effect.
  • For a vegetarian version that doesn't sacrifice depth, use vegetable broth and add an extra tablespoon of tomato paste during the caramelization to build umami complexity.
Go Back