Dutch Oven French Onion Soup (Printable)

Slow-cooked onions in savory broth with melted Gruyère and crusty bread

# 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
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

# Directions:

01 - In a large Dutch oven over medium heat, melt butter with olive oil. Add sliced onions and sugar. Cook, stirring frequently, until onions are very soft and deeply caramelized, about 40-45 minutes.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Pour in white wine, scraping up any browned bits from the bottom of the Dutch oven. Simmer for 2-3 minutes until slightly reduced.
04 - Add beef broth, thyme, bay leaves, and Worcestershire sauce. Bring to a simmer, reduce heat, and cook uncovered for 20-30 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 1-2 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, 2-4 minutes.
08 - Serve immediately, garnished with extra thyme if desired.

# Expert Tips:

01 -
  • The slow-caramelized onions create such a deep flavor that friends will swear you added something secret to the pot.
  • Its actually quite hands-off once you get past the onion stage, letting you prep the rest of dinner or just relax with a glass of wine while it simmers.
02 -
  • The onions must be sliced evenly—I learned this after serving soup with some burnt bits and other barely-cooked pieces during an embarrassing dinner party.
  • Dont rush the caramelization by turning up the heat, as I once disastrously attempted when short on time—youll end up with bitter, scorched onions instead of that sweet, complex flavor.
03 -
  • When caramelizing onions, add a pinch of baking soda to speed up the browning process without sacrificing flavor—a trick I learned from my grandmother who never had patience for the full 45 minutes.
  • Freeze portions of fully-prepared soup (without bread and cheese) in oven-safe containers, so you can thaw, top, and broil for an impressive last-minute meal that seems like it took hours to prepare.
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