HOMEMADE FRENCH ONION SOUP
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.
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HOMEMADE FRENCH ONION SOUP |
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.

INGREDIENTS:
- 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
INSTRUCTIONS:
- 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).
- 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.
- 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.
- 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.
- While the soup simmers, preheat the oven to 350 degrees.
- Slice the baguette into ½ inch thick slices. Brush the tops with olive oil and bake for about 5 minutes.
- 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.
- Remove the bay leaves and thyme stems. Season to taste with salt and pepper.
- 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!
April 13, 2020