Dutch Oven French Onion Soup (Printer Version)

Caramelized onions in savory broth, topped with crusty bread and bubbling Gruyère cheese 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

# How to Make It:

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 bay leaves before proceeding.
05 - While soup simmers, preheat oven broiler. Arrange baguette slices on a baking sheet and toast under the broiler until golden, 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.
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 thyme if desired.

# Expert Advice:

01 -
  • The caramelization process is meditative—you can read a book while the onions do their slow, beautiful transformation.
  • That moment when the melted cheese bubbles under the broiler is pure theater, and it tastes even better than it looks.
  • It's restaurant-quality comfort food that doesn't require restaurant-level skill or pretension.
02 -
  • Caramelization cannot be rushed—low and slow is the only way, and cranking the heat will just give you burnt onions instead of sweet, golden ones.
  • Those brown bits left on the bottom of your pot after caramelizing are treasure, not burnt food; deglaze them with the wine to unlock the deepest flavors.
03 -
  • Make this soup a day ahead and reheat it gently; the flavors deepen overnight, and you'll only need to assemble and broil the cheese when you're ready to serve.
  • If your broiler seems too aggressive, finish the cheese in a 425-degree oven for 3 to 5 minutes instead—you'll have better control and less chance of burning.
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