Indulge in the Richness of Homemade Classic French Onion Soup

Ingredients

Main Ingredients

• 6 large yellow onions, thinly sliced (about 3 pounds)
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil

Soup Base

• 1 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
• 8 cups low‑sodium beef broth (or vegetable broth for a lighter version)
• 2 teaspoons fresh thyme leaves (or 1 tsp dried)
• 1 bay leaf
• Salt and freshly ground black pepper, to taste

Garnish

• 1 French baguette, sliced ½‑inch thick
• 2 cups grated Gruyère cheese (or Swiss)

Instructions

Deglazing and Building the Broth

1. Deglaze with Wine. Pour the white wine into the pot, scraping the browned bits from the bottom with a wooden spoon. Let the wine reduce by half, about 3‑4 minutes, which concentrates its flavor and removes any raw alcohol taste.
2. Add Broth and Herbs. Stir in the beef (or vegetable) broth, fresh thyme, and bay leaf. Bring the mixture to a gentle boil, then lower to a simmer. Allow the soup to cook uncovered for 20‑25 minutes so the flavors meld and the onions become ultra‑tender.
3. Season. Taste the broth and season with salt and freshly ground black pepper. Remember that the cheese topping will add saltiness, so season conservatively at this stage.