This French onion soup features deeply caramelized Spanish onions simmered in beef stock with cognac and Worcestershire, crowned with melted Gruyère on toasted baguette. The standout is the long, slow caramelization that builds rich, sweet depth without added sweetener.
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Peel and slice the onions into half-moons, keeping them slightly thick for texture.
Melt the unsalted butter in two large pots or skillets over medium heat.
Divide the sliced onions between the two pans. Season with kosher salt and freshly ground black pepper.
Cook for 10 minutes, then reduce the heat to medium-low to low. Add fresh thyme leaves and continue to cook, stirring occasionally, until the onions are deeply caramelized. This requires patience.
Once caramelized, combine the onions from both pans into one large pot.
Pour in the cognac to deglaze the pot, scraping up any browned bits from the bottom.
Add the beef stock and Worcestershire sauce to the pot.
Bring the soup to a boil, then reduce the heat to a simmer and cook for 15 minutes.
While the soup simmers, prepare the croutons. Slice a baguette and arrange the slices on a baking sheet. You can butter them if you like.
Toast the bread in the oven until golden brown and crisp.
Remove the toasts from the oven and immediately rub each one with a peeled garlic clove.
Preheat your broiler. Ladle the hot soup into oven-safe bowls.
Top each bowl with a generous amount of shredded Gruyère cheese, then place one or two garlic toasts on top, and cover with more cheese.
Place the bowls under the broiler until the cheese is melted, bubbly, and golden brown.
Carefully remove from the oven, garnish with fresh thyme sprigs if desired, and serve hot.
Refrigerate the cooled soup for up to 3 days in an airtight container. Reheat on low heat on the stovetop, then assemble with fresh baguette and cheese and broil just before serving.
broiler-safe crock or cast-iron bowl · heavy-bottomed pot or Dutch oven (for even heat during caramelization)
Plan 45–60 minutes of patient cooking over medium-low heat, stirring frequently. Rushing this step flattens the flavor; proper caramelization is non-negotiable.
Yes. Cook the soup fully, cool, and refrigerate for up to 3 days. Reheat gently on the stovetop, then assemble with baguette and cheese under the broiler just before serving.
Substitute dry white wine or brandy. Cognac adds a subtle grape note, but omitting it entirely still yields excellent soup if you prefer.
Gruyère has a nutty, slightly sweet flavor that complements caramelized onions better than milder Swiss or sharper cheddar, and it melts smoothly without separating.
Yes. All ingredients scale proportionally. The caramelization time may increase slightly with larger batches; stir frequently and taste for doneness.
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