Dutch Oven French Onion Soup (Print Version)

Rich, savory soup with slow-caramelized onions, brothy goodness, and crispy cheese-topped bread for the ultimate comfort bowl.

# What You 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
07 - 1/2 cup dry white wine
08 - 2 teaspoons fresh thyme leaves
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:

01 - In a large Dutch oven over medium heat, melt butter with olive oil. Add sliced onions and sugar. Cook, stirring frequently, until onions are very soft and deeply caramelized, approximately 40 to 45 minutes.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Pour in 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 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.
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 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 slow caramelization process builds such complex flavor that guests always think you spent twice as long in the kitchen.
  • That moment when you crack through the cheesy top layer with your spoon feels like discovering buried treasure every single time.
02 -
  • One particularly disastrous batch taught me that rushing the onion caramelization ruins everything - those 40 minutes are non-negotiable for developing the foundational flavor.
  • Placing the soup bowls on a baking sheet before broiling saves you from the heartbreak of spills and makes transferring multiple hot bowls much safer.
03 -
  • Save Parmesan rinds in the freezer and toss one into the simmering broth for an incredible umami boost that disappears completely but leaves its flavor behind.
  • For an elegant twist at dinner parties, use individual crocks and pipe the melted cheese along the rim first to create a sealed top that holds in even more heat.
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