French Onion Soup

french onion soup


  • 6 large onions, thinly sliced
  • 1/2 cup unsalted butter
  • 6 cups beef broth
  • 1 cup dry white wine
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • Salt and pepper, to taste
  • 1 baguette, sliced
  • 1 1/2 cups grated Gruyere cheese


  1. In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced onions and cook for about 20-25 minutes, stirring occasionally, until the onions are caramelized and brown.
  2. Add the beef broth, white wine, bay leaf, and dried thyme to the pot with the onions. Season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat to low and simmer for about 30-40 minutes.
  3. While the soup is simmering, preheat your oven to 400°F. Arrange the baguette slices on a baking sheet and bake for about 8-10 minutes until lightly toasted.
  4. Remove the bay leaf from the soup and ladle it into oven-safe bowls. Top each bowl of soup with a few slices of the toasted baguette, then sprinkle with grated Gruyere cheese.
  5. Place the bowls on a baking sheet and broil for 2-3 minutes, or until the cheese is melted and bubbly.
  6. Serve the French Onion Soup hot, garnished with fresh thyme or parsley, if desired. Enjoy!
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