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french onion soup with cheesy bread topping

french onion soup

  • Author: Brittney
  • Total Time: 1 hour 40 minutes
  • Yield: 4


  • yellow onions 6 medium (1.2 kg)
  • butter 4 tbsp (60 g)
  • minced garlic 3 cloves
  • white wine ½ c (120 ml)
  • beef stock 8 c (2 l)
  • soy sauce 1.5 tbsp
  • bay leaf 1 leaf
  • thyme 5 sprigs
  • salt and pepper to taste
  • baguette 4-8 slices
  • shredded gruyere* 2 c (230 g)


  1. Peel and thinly slice the onions in half circles.
  2. In a large pot over medium heat, melt the butter. Add the onions and cook until dark golden brown and caramelized (about 45-60 minutes), stirring often.
  3. Add the garlic and cook for two minutes.
  4. Stir in the wine to deglaze the pot, scraping up any browned bits from the bottom.
  5. Pour in the beef stock and soy sauce. Add the bay leaf and thyme. Bring to a slight boil, reduce heat and simmer for about 15 minutes. Remove the bay leaves and thyme. Season with salt and pepper to taste.
  6. While the soup is simmering, preheat the oven to 400 F (200 C). Toast the baguette slices in the oven for about 8-10 minutes or until golden. Remove from the oven and set aside.
  7. Turn the oven to broil. Ladle the soup into individual oven-safe bowls. Top with a baguette slice and generously sprinkle with grated cheese. Broil for about 2-3 minutes or until the cheese has melted.
  8. Alternatively, if you don’t have individual oven-safe bowls, you can broil the toasts with cheese for a few minutes and then add them to the soup.


Cheese: if you can’t find gruyere, swiss cheese makes a great substitute.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Cuisine: french

Keywords: french onion soup, onion soup recipe, french cuisine