Classic French Onion Soup

Classic French onion soup is a far cry from what you often see in restaurants. Most places serve a bland, canned soup tasting broth with minced onions along with a topping of soggy bread and stringy mozzarella cheese. Yuck. The real thing is a truly a thing of beauty—a rich broth, plenty of caramelized onions, a toasted baguette topped with nutty Gruyere cheese, broiled until melted. Perfect. 

There are a few important things to remember. First, begin with plenty of thinly sliced onions and take the time to properly caramelize them. I am talking 45 minutes to an hour. You don’t need to stand over them that entire time—just give them a stir every now and then and make sure the heat is not too hot. You are looking for slow caramelizing, not just browned onions. Using a good broth is also important. Preferably homemade, but if you are buying broth, look for organic bone broth. Many recipes call for dry sherry, which you can certainly use. I prefer the flavor of brandy, but its great with either one. Finding good quality French bread is also worth it and of course, real Gruyere simply cannot be beat—sorry Swiss cheese! 

Classic French Onion Soup

4 pounds onions, thinly sliced

2 tablespoons butter

2 tablespoons extra-virgin olive oil

Salt and pepper

Pinch of sugar

½ cup brandy or dry sherry

5 cups chicken broth

3 cups beef broth

6 sprigs fresh thyme, tied together with kitchen twine

1 bay leaf

1 French baguette, sliced

2 cups Gruyere cheese, grated

Heat butter and olive oil over medium heat in a large, heavy bottomed stock pot. Add onions, a sprinkling of salt, pepper and pinch of sugar. Stir so that onions all get coated in butter and oil. Cook over medium heat for 45 minutes to an hour, until onions are golden brown and cooked down completely. Carefully pour in brandy or sherry, scraping up the onions. Pour in chicken broth, beef broth, thyme, and bay leaf. Bring to a boil and then reduce heat to a simmer for about 30 minutes. Meanwhile, toast baguette slices on both sides until golden brown. Remove thyme bundle and bay leaf and discard. To serve, ladle soup into oven proof bowls. Top with one or two toasted baguette slices and plenty of shredded Gruyere cheese. Place bowls on a rimmed baking sheet and broil until cheese has melted.