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French Onion Soup
French onion soup relies on patiently browned onions for sweetness and depth beneath a savoury stock. Toasted bread and melted Gruyère form the topping. The broth should remain distinctly onion-led rather than tasting mainly of wine or cheese.
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Slice onions evenly and use a heavy pan with enough room to stir. Unsalted stock allows reduction without excessive salt. The baguette should be toasted before topping so it can hold the cheese briefly above the broth.
Cook onions gradually, scraping usable browned residues back into the mixture. Reduce wine before adding stock and herbs. Use grill-safe bowls for the cheese finish and handle them as hot cookware.
Black onion edges are burnt, not caramelised. If onions colour before softening, lower heat and add a small splash of water. A bland broth may need more onion development rather than additional cheese.
About This Recipe
French onion soup relies on patiently browned onions for sweetness and depth beneath a savoury stock. Toasted bread and melted Gruyère form the topping. The broth should remain distinctly onion-led rather than tasting mainly of wine or cheese.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Soup saucepan
- ✓ Knife and board
- ✓ Ladle
- ✓ Baking tray or grill-safe dish
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Preparation: Melt butter with oil in a wide heavy pan, add onions and a small pinch of salt, then cook over medium-low heat.
- Flavour base: Caramelise 45–55 minutes, stirring more often as moisture disappears, until evenly mahogany with no burnt black edges.
- Main cook: Stir in flour for 1 minute, deglaze with wine and scrape the fond until the pan base is clean.
- Simmer and check: Add hot stock, thyme and bay; simmer partially covered for 30 minutes, then discard the herbs and correct seasoning.
- Texture and balance: Divide into ovenproof crocks, float toasted baguette on each and cover the bread edge-to-edge with Gruyère.
- Finish and serve: Grill until the cheese bubbles and browns; rest 3 minutes before serving because the crocks are extremely hot.
Chef Notes & Tips
True depth comes from slow onion caramelisation, not sugar. If the pan catches, loosen it with one tablespoon of water.
Ingredient choices: Slice onions evenly and use a heavy pan with enough room to stir. Unsalted stock allows reduction without excessive salt. The baguette should be toasted before topping so it can hold the cheese briefly above the broth.
Cooking control: Cook onions gradually, scraping usable browned residues back into the mixture. Reduce wine before adding stock and herbs. Use grill-safe bowls for the cheese finish and handle them as hot cookware.
If something goes wrong: Black onion edges are burnt, not caramelised. If onions colour before softening, lower heat and add a small splash of water. A bland broth may need more onion development rather than additional cheese.
Ingredient Substitutions
- ↔ Use vegetable stock for a vegetarian version; Comté or Emmental can replace Gruyère.
Food Safety & Doneness
Wash produce and use clean utensils. Keep perishable ingredients refrigerated. Refrigerate cooked food in shallow containers within 2 hours, or within 1 hour when the surroundings exceed 32°C.
Serving & Plating
Serve carefully with toasted bread and melted cheese on top. Warn diners that the bowl and cheese layer retain substantial heat.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
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