The classic French Onion Soup, a dish that encapsulates the heart of French cuisine with its simple yet profound flavors. This soup is a staple in French bistros and a favorite in my kitchen, especially during the chilly months. Its rich, caramelized onions, combined with a hearty broth and topped with a crispy, cheese-laden crouton, create a symphony of flavors and textures that are simply irresistible.

Here’s how you can bring a piece of French culinary tradition into your home with this delightful recipe.

Authentic French Onion Soup Recipe


  • For the Soup:
    • 5 large yellow onions, thinly sliced
    • 3 tablespoons unsalted butter
    • 2 tablespoons olive oil
    • 1 teaspoon sugar
    • 1 tablespoon all-purpose flour
    • 8 cups beef broth (you can use chicken or vegetable broth for a lighter version)
    • 1/2 cup dry white wine (optional)
    • 2 bay leaves
    • 1 teaspoon dried thyme
    • Salt and freshly ground black pepper, to taste
  • For the Topping:
    • 1 French baguette, sliced into 1/2 inch rounds
    • 1 1/2 cups grated Gruyère cheese
    • 1/2 cup grated Parmesan cheese


  1. Caramelizing the Onions:
    • In a large pot, melt butter with olive oil over medium heat. Add the sliced onions and sugar, and cook for about 20-25 minutes, stirring frequently, until the onions are soft and caramelized.
  2. Building the Soup Base:
    • Stir in the flour and cook for a minute. Then, add the white wine (if using) and cook for another minute. Slowly add the beef broth, bay leaves, and thyme. Season with salt and pepper. Bring to a simmer, cover, and cook for about 30 minutes.
  3. Preparing the Bread Topping:
    • Preheat the oven to 350°F (175°C). Place the baguette slices on a baking sheet and toast in the oven until they are crisp and golden brown, about 10 minutes.
  4. Assembling the Soup:
    • Remove bay leaves from the soup. Ladle the soup into oven-safe bowls. Place a slice or two of toasted baguette on top of each bowl. Sprinkle generously with Gruyère and Parmesan cheese.
  5. Broiling the Soup:
    • Place the bowls under the broiler in your oven and broil until the cheese is bubbly and golden brown, about 3-5 minutes. Watch carefully to prevent burning.
  6. Serving:
    • Serve hot, with extra toasted baguette slices on the side if desired.

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