Back to Basics: How to Make French Onion Soup

April 2nd 2021

We’re going Back to Basics with Whitney as she shows us how to make French Onion Soup. This recipe is delectable - filled with caramelized onions, topped with a crusty baguette and all smothered in melty cheese!

The broiler is the secret weapon for getting the top of your bowl golden brown!

Try the full recipe below:


  • 1/4 cup unsalted butter
  • 3 pounds yellow onions, thinly sliced
  • 2 cloves garlic, minced
  • 1/3 cup dry white wine
  • 6 cups beef stock
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • Kosher salt to taste
  • Freshly ground black pepper, to taste
  • French baguette, sliced ¾” thick
  • 2 cups shredded Gruyère cheese


              1. Melt butter in a large stockpot or Dutch oven over medium heat. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes. Stir in garlic until fragrant, about 1 minute.
              2. Add wine, scraping browned bits from the bottom of the stockpot.
              3. Stir in beef stock, thyme, and bay leaves. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes. Remove and discard thyme and bay leaves. Season with salt and pepper, to taste.
              4. Preheat oven to broil.
              5. Place baguette slices onto a baking sheet. Place into oven and broil until golden brown on both sides, about 1-2 minutes per side; set aside.
              6. Divide soup into ramekins or ovenproof bowls. Place ramekins onto a baking sheet. Top each ramekin with baguette slices to cover the surface of the soup completely; sprinkle with cheeses. Place into oven and broil until cheeses have melted and started to brown; about 2 minutes.

              French Onion Soup

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