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
