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Classic French Onion Soup

Classic soupe à l'oignon (French Onion Soup)

Course Soup
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Servings 6


  • 1/4 cup unsalted butter, room temperature
  • 3 lbs (about five medium) sweet onions, sliced
  • 2 cloves garlic, minced
  • 1/3 cup dry white wine
  • 6 cups beef stock Tip: you may also substitute the beef stock with beef bone broth.
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 2 tsp white wine vinegar
  • 12 (3/4 inch thick) French baguette slices
  • 1 cup shredded swiss cheese Tip: if you don't like swiss, try substituting with provolone, jarlsburg, a mild gouda, fontina, or more gruyere.
  • 1 cup shredded gruyere cheese
  • Salt and pepper, to taste


  1. Melt the butter in a large stockpot or Dutch oven over medium heat. Add onions and stir often, until deep golden brown and caramelized, about 30-40 minutes. If your onions begin to burn, lower the heat. slightly and add in a 1/4 cup of water. Stir in garlic until fragrant, about 1 minute.

  2. Stir in wine, scraping any browned bits from the bottom of the stockpot.

  3. Add in beef stock, thyme sprigs, and bay leaves. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes. Remove and discard thyme sprigs and bay leaves.

  4. Stir in white wine vinegar; season with salt and pepper, to taste.

  5. Preheat your oven to broil.

  6. Place baguette slices onto a baking sheet. Place into oven and broil until golden brown on both sides, about 1-2 minutes per side; set aside.

  7. Divide soup into ramekins or ovenproof bowls. Place onto a baking sheet. Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses. Place into oven and broil until golden brown and cheeses have melted; about 2 minutes. Serve immediately.