This traditional French onion soup recipe has a heat baguette crowned with hot, melted Gruyere cheese. The excessive first-class pork broth, the wine splash, and the perfect onion caramel are the secret of this classic recipe.


If you do not know, i'm a soup enthusiast. And there are so many special approaches there is to make a traditional, French home made onion soup recipe.  i've tried all of them, i've researched lots, and subsequently i have this recipe virtually nailed down.

I purchased this soup oven safe crocks just for this soup. they are very research, hand-crafted, high-quality excessive pleasant.

Not a secure oven bowl? don't worry! My instructions had been your baguette-toast and melted cheese one at a time. Then you can upload them to the recent soup cstone without baking them inside the oven.



  • 4 large yellow onions,, see notes for pound conversion
  • 2 large sweet onions
  • 6 Tablespoons butter
  • 2 sprigs fresh thyme
  • 2 Bay leaves
  • ¾ cup dry white wine, Chardonnay or Pinto Grigio
  • 4 cups beef broth, high quality is key
  • 1.5 cups chicken broth
  • Salt/Pepper,, to taste
  • 1 baguette
  • 3 Tablespoons olive oil, optional
  • 6 slices Gruyere cheese


  1. Slice the onions into strings of medium-size. They'll shrink down and you don't want them too thin. (Using a mandoline slicer makes this much easier).
  2. Melt the butter in a large (4-5 quart) soup pot or dutch oven over medium-low heat. Add the onions and use tongs to toss and coat them in the butter. Leave them uncovered as they cook.
  3. The onions will caramelize slowly, this takes patience. 6 large onions could take over an hour to fully caramelize. Stir the onions every 20 minutes or so until they've reached your desired size and color. 
  4. Add the white wine, increase the heat to medium, and cook for an additional 2-3 minutes. Pour in the beef and chicken broth and add the bay leaves and thyme. Simmer for another 45 minutes, with the lid cracked.
  5. While the soup simmers, preheat the oven to 350 degrees. 
  6. Slice the baguette into ½ inch thick slices. Brush the tops with olive oil and bake for about 5 minutes.
  7. Increase the oven temperature to a low broil. Top each baguette with cheese and bake in the oven until the cheese melts and begins to bubble and brown.
  8. Remove the bay leaves and thyme stems. Season to taste with salt and pepper.
  9. Ladle the warm soup into each bowl and use tongs to top each of them with the warm baguettes. Top with thyme if desired and serve! 

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