Dutch Oven French Onion Soup (Printable)

Caramelized onions in savory broth, crowned with crispy baguette and bubbling Gruyère for ultimate comfort.

# 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 or vegetable broth for vegetarian option
07 - 1/2 cup dry white wine
08 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
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 optional

# Directions:

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, approximately 40 to 45 minutes.
02 - Add the minced garlic and cook for 1 minute until fragrant.
03 - Pour in the dry white 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 brown, approximately 1 to 2 minutes per side.
06 - Ladle soup into oven-safe bowls. Top each with a toasted baguette slice and a generous handful of Gruyère cheese, and Parmesan if using.
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 fresh thyme if desired.

# Expert Advice:

01 -
  • The deep, caramelized onion flavor feels indulgent but comes from simple ingredients and time, not complicated technique.
  • Once you master the caramelizing part, the rest practically makes itself, leaving you free to pour a glass of wine and breathe in the aroma.
02 -
  • Caramelization can't be rushed—if you crank up the heat to finish faster, your onions will scorch and taste bitter instead of developing that deep, sweet complexity.
  • Those oven-safe bowls are non-negotiable because regular soup bowls will crack under the broiler's intense heat, potentially shattering right when you're proudest of your work.
03 -
  • Make the soup a day ahead and refrigerate it, then reheat and assemble with bread and cheese just before serving—the flavors actually deepen overnight.
  • If you're serving a crowd, toast all the baguette slices at once on a baking sheet, then assemble bowls and broil them in batches so everyone gets soup at its peak.
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