Why You’ll Love This Recipe
- One-Pot Preparation: Utilizing a Dutch oven allows for seamless cooking and minimal cleanup.
- Deep, Complex Flavors: Slow-cooked onions develop a natural sweetness that complements the savory broth and melted cheese.
- Comfort Food Classic: This timeless soup offers warmth and satisfaction, making it ideal for family dinners or gatherings.
- Customizable: Easily adapt the recipe to individual preferences, such as using different cheeses or adding herbs.
Ingredients
- 3 pounds yellow onions
- 1½ sticks salted butter, room temperature and divided
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons red wine vinegar
- 1 large or 2 small French baguettes
- ¼ teaspoon garlic salt
- ½ cup white wine
- 6 cups beef broth or stock
- 1 bunch fresh thyme, tied in a bundle with cooking twine
- 6 ounces Gruyère cheese, shredded
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Onions: Peel and thinly slice the onions using a sharp knife or mandolin slicer.
- Caramelize the Onions: In a large Dutch oven, melt 1 stick of butter over medium heat. Add the sliced onions, kosher salt, black pepper, and red wine vinegar. Cook, stirring frequently, for 40–50 minutes until the onions are deeply browned and caramelized.
- Toast the Baguette Slices: While the onions are cooking, slice the baguette into 1-inch pieces. Place them on a baking sheet lined with parchment paper. Spread each slice with the remaining butter and sprinkle with garlic salt. Toast under the broiler for 2–3 minutes until lightly browned.
- Deglaze the Pot: Once the onions are caramelized, add the white wine to the pot. Stir to deglaze, scraping up any browned bits from the bottom.
- Simmer the Soup: Add the beef broth and the thyme bundle to the pot. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 10 minutes.
- Assemble and Broil: Top the soup with half of the toasted baguette slices and sprinkle with shredded Gruyère cheese. Place the Dutch oven under the broiler for 3–4 minutes until the cheese is melted and slightly browned.
- Serve: Ladle the soup into bowls and serve hot, accompanied by the remaining toasted baguette slices for dipping.
Servings and Timing
- Servings: Approximately 8 servings
- Preparation Time: 15 minutes
- Cooking Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
Variations
- Cheese Alternatives: Substitute Gruyère with Swiss cheese or provolone for a milder flavor.
- Wine Substitution: If you prefer not to use wine, deglaze the pot with additional beef broth.
- Vegetarian Option: Replace beef broth with vegetable broth to create a vegetarian version of this soup.
Storage/Reheating
- Make-Ahead: Prepare the soup up to the simmering stage. Cool completely and store in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat on the stovetop over medium-low heat, then proceed with the assembly and broiling steps.
- Freezing: After simmering, cool the soup completely and transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator before reheating and finishing with the bread and cheese.
- Leftovers: Store any remaining soup in the refrigerator for 3–5 days. Reheat on the stovetop over medium-low heat, stirring occasionally. Note that the bread may become soggy upon storage; for best results, add fresh toasted bread and cheese when reheating.
FAQs
What type of onions are best for French onion soup?
Yellow onions are ideal due to their balance of sweetness and sharpness, which enhances the soup’s flavor when caramelized.
Can I use a different type of cheese?
Yes, Swiss cheese or provolone can be used as milder alternatives to Gruyère.
Is it necessary to use a Dutch oven?
While a Dutch oven is recommended for its even heat distribution, any large, heavy-bottomed pot will suffice.
How can I make this soup vegetarian?
Replace the beef broth with vegetable broth to create a vegetarian-friendly version.
What can I serve alongside French onion soup?
Pair the soup with a light salad, roasted vegetables, or additional crusty bread to complement the rich flavors.
How do I prevent the onions from burning during caramelization?
Cook the onions over medium heat, stirring frequently, and monitor closely to ensure they brown evenly without burning.
Can I prepare the soup in advance?
Yes, the soup can be made ahead up to the simmering stage. Store it in the refrigerator or freezer, then reheat and finish with the bread
Print
Dutch Oven French Onion Soup
- Total Time: 1 hour 45 minutes
- Yield: 6-8 servings
- Diet: Vegetarian
Description
This Dutch Oven French Onion Soup is a rich and comforting classic made with caramelized onions, savory beef broth, and melted Gruyère cheese over crispy baguette slices. Slow-cooked for deep flavor, this one-pot soup is perfect for cold nights and elegant dinners.
Ingredients
- 3 pounds yellow onions, thinly sliced
- 1½ sticks salted butter, divided
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons red wine vinegar
- 1 large or 2 small French baguettes, sliced
- ¼ teaspoon garlic salt
- ½ cup white wine
- 6 cups beef broth or stock
- 1 bunch fresh thyme, tied with twine
- 6 ounces Gruyère cheese, shredded
Instructions
- Caramelize the Onions: Melt 1 stick of butter in a Dutch oven over medium heat. Add onions, salt, black pepper, and red wine vinegar. Cook, stirring frequently, for 40–50 minutes until deep golden brown.
- Toast the Baguette Slices: Spread remaining butter on sliced baguettes, sprinkle with garlic salt, and broil for 2–3 minutes until golden.
- Deglaze the Pot: Stir in white wine, scraping up browned bits.
- Simmer the Soup: Add beef broth and thyme bundle. Bring to a boil, then simmer for 10 minutes.
- Assemble & Broil: Top soup with half of the baguette slices, sprinkle with Gruyère, and broil for 3–4 minutes until cheese melts.
- Serve: Ladle soup into bowls and serve hot with extra toasted baguette slices.
Notes
- Cheese Alternatives: Swap Gruyère for Swiss or provolone.
- No Wine? Use extra beef broth instead.
- Vegetarian? Replace beef broth with vegetable broth.
- Make-Ahead: Store the soup (without bread) in the fridge for up to 3 days or freeze for 3 months. Reheat and finish with fresh bread and cheese.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
