Dutch Oven French Onion Soup (Print Version)

Caramelized onions in rich broth, topped with crusty bread and bubbling Gruyère cheese for ultimate comfort.

# What You'll Need:

→ Onions

01 - 5 large yellow onions, thinly sliced

→ Aromatics

02 - 3 tablespoons unsalted butter
03 - 2 tablespoons olive oil
04 - 2 garlic cloves, minced
05 - 1 teaspoon sugar

→ Broth & Flavorings

06 - 8 cups beef broth
07 - 1/2 cup dry white wine
08 - 2 teaspoons fresh thyme leaves
09 - 2 bay leaves
10 - 1 tablespoon Worcestershire sauce
11 - Salt and freshly ground black pepper to taste

→ Topping

12 - 1 baguette, sliced into 1/2-inch thick rounds
13 - 2 cups Gruyère cheese, grated
14 - 1/2 cup Parmesan cheese, grated

# How to Make:

01 - In a large Dutch oven over medium heat, melt the butter with olive oil. Add the sliced onions and sugar. Cook, stirring frequently, until onions are very soft and deeply caramelized, approximately 40 to 45 minutes.
02 - Add the minced garlic and cook for 1 minute until fragrant.
03 - Pour in the dry white wine, scraping up any browned bits from the bottom of the Dutch oven. Simmer for 2 to 3 minutes until slightly reduced.
04 - Add the beef broth, fresh thyme, bay leaves, and Worcestershire sauce. Bring to a simmer, reduce heat, and cook uncovered for 20 to 30 minutes. Season with salt and pepper to taste. Remove bay leaves before proceeding.
05 - While soup simmers, preheat the oven broiler. Arrange baguette slices on a baking sheet and toast under the broiler until golden brown, approximately 1 to 2 minutes per side.
06 - Ladle soup into oven-safe bowls. Top each with a toasted baguette slice and a generous handful of grated Gruyère cheese and Parmesan cheese.
07 - Place bowls on a baking sheet and broil until cheese is melted and bubbling, 2 to 4 minutes.
08 - Serve immediately, garnished with extra fresh thyme if desired.

# Expert Advice:

01 -
  • The aroma of caramelizing onions fills your kitchen with the kind of warmth that makes everyone wander in asking whats cooking.
  • Its deceptively simple, relying on time and heat to transform everyday onions into something deeply complex and restaurant worthy.
  • The broiled cheese topping creates a golden, bubbling crust that you have to crack through with your spoon, which never gets old.
  • One pot does all the heavy lifting, and the Dutch oven holds heat so evenly you can walk away without worry.
02 -
  • Do not rush the onions, because turning up the heat will cook them unevenly and rob you of that deep, sweet flavor that makes this soup worth making.
  • Use oven-safe bowls or crocks, because regular bowls can crack under the broiler and ruin your dinner along with your mood.
  • Watch the cheese closely under the broiler, as it can go from perfectly melted to burnt in less than a minute if you look away.
03 -
  • Slice your onions as uniformly as possible so they caramelize evenly, and use a sharp knife to avoid tears and uneven cuts.
  • If the onions start to stick or brown too fast, add a splash of water or broth to the pot and reduce the heat immediately.
  • For an extra layer of flavor, add a splash of cognac or brandy along with the wine, which is what they do in some of the best French kitchens.
  • Make the soup a day ahead if you're entertaining, so all you have to do is reheat, assemble, and broil when guests arrive.
Go Back