By The foodoodle kitchen · Published September 20, 2026
French Onion Soup
Deeply caramelised onions in beef broth under a gruyère toast; a slow, cheap, cold-weather dinner.
Serves 4 · Prep 15 min · Cook 45 min · 1 h total · Medium
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Ingredients
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- 2 tbsp olive oil, null
- 2 large onions, sliced thinly
- 1 tsp salt, null
- 3 cloves garlic, minced
- 8 cups beef broth, null
- 0.5 cups dry white wine, null
- 1 tbsp fresh thyme, chopped
- 1 bay leaf, null
- 4 slices French bread, toasted
- 1 cup gruyère cheese, shredded
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Method
- Heat olive oil in a large pot over medium heat. 2 min
- Add sliced onions and salt; cook for 30 min, stirring frequently, until onions are caramelized and golden brown. 30 min
- Stir in minced garlic and cook for 1 min until fragrant. 1 min
- Add beef broth, white wine, thyme, and bay leaf; bring to a simmer. 2 min
- Simmer for 10 min to allow the flavors to meld. 10 min
- Meanwhile, toast the French bread slices in a toaster or under the broiler until golden. 5 min
- Remove the bay leaf from the soup and ladle the hot soup into bowls. 1 min
- Top each bowl with a slice of toasted bread and a generous amount of gruyère cheese. 1 min
- Broil the bowls for 2-3 min until the cheese is melted and bubbly. 3 min
