Dutch Oven French Onion Soup (Printable)

Slow-caramelized onions in rich broth, topped with toasted bread and melted Gruyère for a comforting French classic.

# What You’ll 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:

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 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 -
  • It feels fancy enough to serve company but tastes like a hug from someone who loves you.
  • The Dutch oven does most of the heavy lifting while you go about your day.
  • That moment when the cheese bubbles under the broiler never gets old.
02 -
  • Don't rush the caramelization—those 40 to 45 minutes are non-negotiable if you want deep, sweet onions rather than just soft ones, and stirring frequently prevents burning.
  • Use oven-safe bowls for the final broil, and always place them on a baking sheet in case cheese drips, plus it's easier to move multiple bowls at once.
03 -
  • Make the soup a day or two ahead—it actually tastes better after sitting, as the flavors continue to develop, and then you only need to toast bread and broil cheese when you're ready to serve.
  • If your cheese keeps bubbling over, wipe the rim of the bowl before broiling, and don't fill the bowl too high with soup.
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