French Onion Soup
Deeply caramelized onions simmered in savory broth and topped with toasted bread and melted Gruyere.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Slice onions thinly and cook them with butter, oil, and salt over medium-low heat.
- 2
Stir often until the onions turn deep golden and sweet.
- 3
Add broth, thyme, bay leaf, and pepper; simmer to blend the flavors.
- 4
Toast baguette slices until crisp.
- 5
Ladle soup into bowls, top with bread and Gruyere, and broil until bubbling.
Cook notes
Tips
Caramelizing onions takes patience; steady heat builds the flavor.
Use oven-safe bowls if you want the classic broiled cheese top.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store soup without bread and cheese for up to 4 days.
- Toast bread fresh before serving so it does not turn soggy.
Substitutions
- Use Swiss cheese if Gruyere is unavailable.
- Use sourdough instead of baguette.
What to Serve With
- Serve with a crisp salad.
- Pair with roasted chicken or a simple omelet.
Common Mistakes
- Do not rush the onions over high heat or they will burn before sweetening.
- Do not add bread until serving because it absorbs broth quickly.
Recipe FAQ
Can I use vegetable broth?
Yes. Choose a rich vegetable broth and add a splash of soy sauce for depth.
How dark should the onions be?
They should be deep golden brown, not black or dry.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
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