Dutch Oven French Onion Soup (Printable)

Rich, caramelized onions simmered in broth, topped with toasted bread and melted cheese for ultimate comfort.

# 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 or vegetable broth for vegetarian
07 - 1/2 cup dry white wine
08 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried
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 optional

# 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, about 40 to 45 minutes.
02 - Add the minced garlic and cook for 1 minute until fragrant.
03 - Pour in the 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.
05 - While soup simmers, preheat oven broiler. Arrange baguette slices on a baking sheet and toast under the broiler until golden, about 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 if using.
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-caramelized onions create an almost meat-like depth that will convert even your staunchest soup-skeptic friends.
  • Its a complete one-pot wonder that feels fancy but uses simple ingredients you probably already have tucked away in your kitchen.
02 -
  • Rushing the onions is the single biggest mistake you can make, as proper caramelization creates the foundation for everything else.
  • Individual oven-safe bowls make all the difference, but if you dont have them, you can toast the cheese-topped bread separately and add it to regular bowls at serving time.
03 -
  • For an even deeper flavor, add a tablespoon of cognac or brandy along with the wine for a subtle complexity that most restaurant versions lack.
  • After years of making this soup, I now keep a container of caramelized onions in my freezer so I can have this soup ready in just 30 minutes when the craving strikes.
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