Dutch Oven French Onion Soup (Print Version)

Slow-caramelized onions in a rich beef broth, topped with toasted baguette and melted Gruyère 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 or vegetable broth for vegetarian option
07 - 1/2 cup dry white wine
08 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
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 optional

# Directions:

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 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 broth, 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 and discard bay leaves.
05 - While soup simmers, preheat 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 Gruyère cheese, and Parmesan cheese if using.
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 Tips:

01 -
  • The Dutch oven creates a perfect environment for onions to transform into golden, sweet strands of magic without requiring constant attention.
  • This soup actually tastes better the next day, making it perfect for those nights when youre too exhausted to cook but still want something soul-satisfying.
02 -
  • The most critical mistake I made early on was rushing the onion caramelization, but true French onion soup requires the full 40-45 minutes for onions to develop their complex sweetness.
  • Placing the soup bowls on a baking sheet before broiling isnt just for convenience, its essential for catching any bubbling overflow and preventing a smoky kitchen disaster.
03 -
  • After countless batches, I discovered that adding the sugar after the onions have started to soften, rather than at the beginning, prevents any risk of burning and creates more even caramelization.
  • Instead of regular bread, try rubbing your toasted baguette slices with a raw garlic clove before floating them on the soup for an additional layer of flavor that elevates the entire dish.
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