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Active Time
45 min
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总时间
1 1/2 hr
This version of the classic is gorgeously cheesy, not gunky. Slow cooking gives the broth depth of flavor and a silky texture.
Ingredients
Makes 6 (light main course) servings
Special Equipment
Step 1
Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.
Step 2
While soup simmers, put oven rack in middle position and preheat oven to 350°F.
Step 3
Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.
Step 4
Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan.
Step 5
Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte in each. Slice enough Gruyère (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.
Step 6
Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.
Soups and croûtes can be made 3 days ahead (but do not add croûtes and cheese to soup); cool completely, uncovered, then chill soup, covered, and keep croûtes in an airtight container at room temperature. Reheat soup before proceeding with recipe.
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Reviews (150)
Back to TopSanta Claus is coming to town, and never leaving with this soup on the menu. This soup is healing for hopeless fits of anxiety about incoming aliens.
What's in a name
Subarctic Lumbar Village
12/5/2021
The flaw of this recipe is watering down the beef broth. Most recipes require 2 quarts of broth, but I opted for recipe because I had only one quart on hand. In the end I added some vegetable bullion and Worchestire sauce to deepen the flavor. If I make this again, I'll double the broth and skip the water.
ashley.alemayehu7185
Dallas, TX
4/26/2020
It is very important to slice the onions vertically vs crosswise. You will not get the flavor or browning if sliced crosswise.
sunbmer
North Carolina
3/22/2020
Just made this for the second time. First time I used sweet onions and it was too sweet; used white onions this time, but I don’t like it as much as the sweet onions. May try half and half next time. I find the trick to browning the onions is to increase the temperature once the onions are soft. Once they start to brown nicely I turn the temp down again. very delicious soup!
Jroefrisco
NC
3/19/2018
I have made this soup for many years and lately I don't seem to be getting the taste. I sauteed the onions for 1 hr 15 minutes and was still not getting the caramel color. Added sugar for an additional 15 minutes and still didn't get the flavor. I thought low and slow was the secret but should I be sauteeing at a higher temperature? Used Pacific beef broth but ended up adding Worcestershire sauce to get the flavor. Also will try slicing the cheese next time as planing the amount of cheese asked for doesn't seem to come up with the melting over the edge as depicted in the photo
jjabner
annaannannaap
2/5/2018
"Crazy. Good" is how my husband describe it. Did not have white wine, but used a Rose instead. Might add a little more onions next, may just one more. Speaking of onions, the aroma of them cooking....incredible! My only complaint, why didn't I make this sooner!! It is so, so good!
Anonymous
Central, NJ
1/7/2018
This recipe was excellent! I used frozen onions from last year's harvest and they worked beautifully. Actually better than fresh. I sliced them frozen and added them to the melted butter and herbs. They browned beautifully in 30-40 minutes. Next time I will freeze my onions before hand if I don't have any already frozen in my freezer.
Anonymous
Morrisville, Vt
8/6/2017
Excellent recipe. There are many variations to this recipe, from what kind of onions to use to what type of wine is best and what kind of cheese to top it with, but this works. For those making this the first time I'd suggest using a dutch oven and "sweating" the onions, covered on low, for about 20 minutes before removing the lid and continuing to brown the onions. I generally take at least an hour to get my onions right, but that's really the essence of the dish - don't rush it, and always pay attention to it! After that it's easy. Have fun and enjoy!
nerofiddled
Philadelphia, PA
4/20/2017
This soup is so easy to make and absolutely delicious! I think there may be a typo in the instructions, however. The onions, thyme, etc. are cooked for 4-5 minutes in the butter, not 45! That would be entirely too long. Typo aside, this is fantastic.
jenh3
Yonkers, NY
4/9/2017
This soup was phenomenal! Not sure why it only has 3.5 stars. The onions indeed take much longer than stated in the recipe. After 1h15min, we weren't able to wait until they fully caramelized, so I tossed in a small amount of sugar and it was fine. Next time, I will give myself enough time though. We used red wine instead of white, dried thyme instead of fresh, and added a bit of salt. Otherwise very easy and absolutely delicious!
Anonymous
Paris, France
2/4/2017
Hubby and I really enjoyed this soup. We used Le Gruyere cheese which was fantastic and there are no leftovers! Will definitely make this soup again!
foxxygranny
Manchesgter, NH, NH
12/5/2016
This is a good recipe. The key thing is the amount of onions (2 lb, a bunch). It took an hour to brown them, it is important to get them colored. The flavor is sweet and deep. I used chicken stock because I had it, beef is doubtless better but chicken works too.
girod1
otto, ny
7/30/2016
Very good recipe as is (little to no doctoring required). After making it a couple times, my only adjustment has been to double the cooking time on the onions and reduce the heat a little; it definitely concentrates the flavor. For my last batch, I doubled the recipe with no issues.
joelfromwestboroma
Westborough, Massachusetts, USA
4/21/2016
The best recipe for French onion soup ever! Quick and easy. Everyone loves it.
soula715
Montreal
2/28/2016
Delicious! Used sherry instead of white wine, and less of it (1/3 c).
wmgosborne
奥克维尔,
1/10/2016
