French onion soup is a classic bistro dish built on deeply caramelized sweet and red onions simmered in a rich beef and sherry broth, then crowned with toasted baguette and melted Gruyère. The slow caramelization of the onions is what transforms this humble ingredient into something complex and golden.
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Thinly slice all the sweet and red onions.
In a large pot or Dutch oven over low heat, melt the butter with the olive oil.
Add the sliced onions to the pot and cook slowly, stirring occasionally, until deeply caramelized and jammy. This can take 45-60 minutes.
Deglaze the pot with the dry sherry, scraping up any browned bits from the bottom. Cook for a minute or two until the alcohol smell has cooked off.
Pour in the beef stock, add the thyme sprigs, and bring to a simmer.
Let the soup simmer over medium heat for 15 minutes.
Ladle the soup into oven-safe bowls.
Top each bowl with one or two slices of toasted baguette.
Generously cover the baguette and soup with shredded Gruyère cheese.
Place the bowls under the broiler until the cheese is melted, bubbly, and golden brown.
Carefully remove from the oven, garnish with chopped chives, and serve hot.
Refrigerate soup (without bread and cheese topping) in an airtight container up to 3 days; freeze up to 3 months. Reheat gently on stovetop, then assemble with fresh toasted baguette and cheese just before serving.
heavy-bottomed pot or Dutch oven (for even caramelization) · broiler-safe bowls or crock (traditional French onion soup bowls recommended)
Plan for 45–60 minutes of slow cooking over medium-low heat, stirring occasionally. The onions should be deeply golden brown and sweet, not just softened.
Yes. Slow cooker: sauté onions in butter on high for 30 minutes first, then add broth and cook on low 6–8 hours. Instant Pot: sauté onions on high for 15 minutes, add broth, pressure cook 15 minutes, then finish under a broiler with cheese.
Top each bowl with a toasted baguette slice and Gruyère, then broil on high for 2–3 minutes until the cheese is bubbly and golden. Watch carefully to avoid charring.
Yes. Prepare the soup (without baguette and cheese topping) up to 2 days ahead; refrigerate. Reheat gently on the stovetop, then add toasted bread and cheese just before serving.
Use dry white wine, brandy, or omit entirely and add a splash of apple cider vinegar for acidity. The sherry adds subtle sweetness and depth.
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