Cooking Lucid
French Onion Soup
Caramelized onions in rich beef broth, crowned with a crusty crouton and molten Gruyère. Deep, sweet, and soul-warming — one of the great soups of the world.
Prep 15 min
Cook 1h 15m
Total 1h 30m
Serves 6
Ingredients
Step 1 — Caramelize onions
- 4 large yellow onions (thinly sliced)
- 4 tbsp butter
- 1 tsp sugar
- 2 garlic cloves (minced)
- ½ cup dry white wine
- 6 cups beef broth
- 2 bay leaves
- 4 sprigs fresh thyme
- Salt and black pepper
Step 2 — Finish and serve
- 6 slices baguette (toasted)
- 2 cups Gruyère cheese (grated)
Instructions
- 1
Caramelize the onions
Melt butter in a large pot over medium-low heat. Add onions, sugar, and a pinch of salt. Cook slowly, stirring occasionally, 45–55 minutes until deeply golden and sweet. Add garlic; cook 1 minute.
- 2
Simmer the broth
Deglaze with white wine, scraping up browned bits. Add broth, bay leaves, and thyme. Simmer 20 minutes. Season with salt and pepper. Discard bay leaves and thyme stems.
- 3
Broil with cheese
Ladle soup into oven-safe bowls. Float a toasted baguette slice on each, top generously with Gruyère. Broil until cheese is bubbling and golden, 2–3 minutes. Serve immediately — bowls will be very hot.
Nutrition per serving: 340 cal · 16g protein · 28g carbs · 18g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
