French Onion Soup
Originally proposed by System on Mar 5, 2026
Source: Wikimedia
French onion soup is a soup of onions, gently fried and then cooked in meat stock or water, usually served gratinéed with croutons or a larger piece of bread covered with cheese floating on top. Onion soups have been known in France since medieval times, but the version now familiar dates from the mid-19th century.
Source: Wikipedia (French onion soup)
Long onion caramelization builds sweetness and complexity.
Deeply savory broth from slow onions.
Ingredients
- 3 lb yellow onions, thinly sliced
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 6 cups beef stock
- 1/2 cup dry white wine
- 6 baguette slices, toasted
- 1 1/2 cups grated Gruyere
- Kosher salt, black pepper, and thyme to taste
Method
- Cook sliced onions in butter over medium-low heat, stirring often, until deep amber, 35 to 45 minutes.
- Deglaze with wine or water and scrape up browned bits.
- Add stock and thyme and simmer gently for 20 minutes.
- Ladle into oven-safe bowls and top with toasted bread and Gruyere.
- Broil until cheese is bubbling and browned in patches.
Why These Techniques Work
Browse techniquesLow-and-slow caramelization
Why it works: Maillard and sugar browning compounds intensify over time.
Why this recipe uses it: Onion depth is the core flavor driver.
Layered salting and staged reduction
Why it works: Incremental seasoning and evaporation increase perceived depth without oversalting late.
Why this recipe uses it: Broth-forward dishes need flavor concentration before final texture adjustment.