Classic French Onion Soup

5 from 18 votes

Easy, delicious, comforting French Onion Soup inspired by Julia Child's famous recipe!

Prep Time10

Cook Time50

Total Time1

Course: Appetizer, Soup

Cuisine: French

Servings: cups

Calories: 579kcal

1½-2 pounds onions, yellow or white sliced ⅛"-inch; "plain" yellow; not "sweet yellow onions" See Recipe Notes
2 tablespoons butter , salted or unsalted
1 tablespoon olive oil
6 cups beef broth, divided (1 cup to deglaze pan)
2 tablespoons granulated sugar
1 teaspoon salt
3 tablespoons all-purpose flour
½ teaspoon sage , ground
1 whole bay leaf
1 cup dry white wine See Recipe Notes
1 teaspoon white distilled vinegar
salt & pepper to taste
1 loaf French bread sliced
12 ounces Swiss, Gruyere, or Comte cheese ,shredded

Thinly slice onions; set aside
1½-2 pounds onions, yellow or white
Melt butter and oil in a large stock pot on medium heat
2 tablespoons butter, 1 tablespoon olive oil
Add sliced onions coat well; turn heat to medium low, cover and allow to cook for 20 minutes (stir them occasionally to ensure they don't burn); be patient...this takes a while
1½-2 pounds onions, yellow or white, 2 tablespoons granulated sugar
Once onions are tender and translucent, turn the heat up to medium-high and add sugar and salt; continue cooking (uncovered) and stirring until onions are thoroughly browned
2 tablespoons granulated sugar, 1 teaspoon salt
Once browned, reduce heat to medium-low and sprinkle in flour and cook 2-3 minutes until mixture becomes thick; add 1 cup of beef stock to deglaze the pan and, using a wooden spoon, scrape up any browned bits from the bottom of the pan;
3 tablespoons all-purpose flour
Add remaining stock, wine (optional) sage, and bay leaf; bring to boil for 5 minutes, then reduce heat to low and simmer uncovered for 30 minutes; salt and pepper to taste; remove the bay leaf; add vinegar, then salt and pepper to taste
½ teaspoon sage, 1 whole bay leaf, 1 cup dry white wine , 1 teaspoon white distilled vinegar, salt & pepper

Preheat oven to 350ºF; Slice French Bread into 1/4 inch pieces; Lightly coat bread slices with little olive oil and place on oiled baking sheet
Place baking sheet in oven and bake for 15 minutes; then turn bread slices and bake another 15 minutes, or until golden brown; Remove from oven and set aside

Turn oven temperature to broil
Ladle onion soup 2/3 of the way into oven-safe ramekins; add toasted French bread; top with shredded cheese; Place ramekins on baking sheet and place under broiler until cheese is nicely browned
12 ounces Swiss, Gruyere, or Comte cheese
Remove baking sheet from oven; using a paper towel, dip the ends of the paper towel onto the residual oil from the baked cheese
Ramekins will be extremely hot; allow to sit for about 8 minutes prior to serving

Do not substitute "Sweet" Yellow onions for the onions in this recipe. Use plain yellow onions, or white onions, but do not buy "sweet" yellow onions...don't ask me how I know this:)

Wine

Wine adds a slight element of acidity to the soup, which really raises the bar in flavor! If you don't want to add wine, just omit it.