French Onion Soup

Traditional French onion soup is topped with Gruyère cheese, a firm, nutty Swiss cheese that melts beautifully without becoming overly greasy. The cheese is placed over thick slices of toasted bread and broiled until it is bubbly and golden brown. Some modern variations use Comté or Provolone, but Gruyère remains the standard.

The base of French onion soup is typically a rich beef broth, though some variations use chicken stock. The broth is simmered with slowly caramelized onions, usually yellow or sweet onions. It is traditionally flavored with dry white wine and fresh thyme to enhance the savory profile.

Properly caramelizing onions for French onion soup takes at least 45 minutes to an hour over low to medium heat. This slow cooking process draws out the natural sugars in the onions and creates the deep, dark brown color essential to the soup's rich flavor. Rushing this step will result in a bland, watery broth.

The soup is traditionally topped with thick slices of toasted French baguette. The bread acts as a sponge, soaking up the hot broth while providing a sturdy structural base to hold the heavy layer of melted cheese. It must be toasted thoroughly so it does not immediately disintegrate into the liquid.