Few dishes are more comforting on a cold evening than French onion soup. Slowly caramelized onions, a hearty stock, and a splash of wine and brandy create a rich, deeply flavorful base. Finished with toasted bread and a blanket of bubbly Gruyère or Comté cheese, this timeless classic is perfect as a cozy supper with a crisp green salad and a glass of wine. This recipe makes a generous batch—ideal for inviting friends over or freezing portions for another night.
INGREDIENTS:
12 large yellow onions, peeled and thinly sliced
1 lb. butter
1/2 cup sugar
1/2 cup flour
1-quart red wine
6 quarts stock – hearty beef stock, rich chicken stock, or a combination of both*
1 cup brandy
2 tablespoons fresh thyme leaves (or 1 tablespoon, dried thyme leaves)
Salt and pepper, to taste
2 cups sherry
Gruyere or Comte cheese, shredded
French bread, sliced and toasted
*A blend of beef and chicken stock in the Alsatian style is especially delicious. A rich vegetable stock also works well for a vegetarian version.
METHOD:
In a large heavy-bottomed pot, melt the butter over medium heat. Add onions, stirring to coat them evenly. Cover and cook until wilted and translucent, about 10–15 minutes, stirring occasionally. Remove the lid, add sugar, and continue cooking uncovered, stirring often, until the onions turn golden brown and caramelized, 30–40 minutes.
Sprinkle flour evenly over the onions, stirring well to coat. Cook for 5–10 minutes more to eliminate the raw flour taste.
Add the red wine, scraping up any browned bits. Stir in stock, brandy, thyme, salt, and pepper. Bring to a simmer and cook uncovered for 45 minutes, stirring occasionally. Add the sherry and continue simmering for 15 minutes. Taste and adjust seasonings as needed.
For the best flavor, refrigerate the soup overnight and reheat gently before serving.
TO SERVE:
Preheat oven to 400°F. Arrange bread slices on a baking sheet and lightly brush with melted butter or a butter–olive oil mix. Toast until golden, about 20 minutes, flipping once.
Reduce oven temperature to 375°F. Ladle hot soup into oven-proof bowls placed on a parchment-lined baking sheet. Top each with a toasted bread slice and about 1/3 cup shredded Gruyère.
Place bowls in the oven and bake until the cheese is melted, golden, and bubbling, about 15 minutes. Carefully remove and serve hot.
CHEF’S NOTES:
Caramelizing onions takes patience! Keep the heat at medium to medium-low, stir frequently, and scrape up browned bits as they form. If onions begin to stick or brown too quickly, splash in a little water, wine, or stock to deglaze the pan—this deepens flavor and prevents burning.
