Classic French Onion Soup With Caramelized Onions and Melted Gruyère
This French onion soup recipe features caramelized yellow onions in beef broth, topped with crusty bread and melted Gruyère cheese.
Classic French Onion Soup With Caramelized Onions and Melted Gruyère
This recipe comes from Matt Pittman, CEO of Meat Church BBQ, YouTube personality, and friend of Montana Knife Company.
6
20 minutes
90 minutes
425
French
Soup
This French onion soup recipe starts with caramelized yellow onions cooked low and slow in beef broth.
The cooking process takes time, but you’ll taste the difference in every spoonful. Proper caramelization turns sharp, raw onions into a sweet base that makes this French onion soup worth the wait.
Top it with crusty bread and melted Gruyère cheese, and you’ve got a bowl that hits the spot after a long, cold day in the stand.
Ingredients
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- 4 large yellow onions, julienned with a sharp, clean knife
- 8 cups beef stock or broth
- 1 cup dry white wine
- 1 Tbsp. dry sherry
- 1 Tbsp. Worcestershire sauce
- 3/4 tsp. salt
- 1 bundle fresh thyme
- 2 bay leaves
- Your favorite steak seasoning to taste (I use Meat Church BLANCO)
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- 1 fresh baguette, cubed for croutons
- 1/2 cup Gruyère cheese, grated
- Your favorite garlic and herb seasoning to taste
- 2 Tbsp. olive oil
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French onion soup crocks or oven-safe bowls
Directions
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Melt the butter in a stock pot or Dutch oven over medium heat. Add the julienned onions and salt.
Stir, then cover for five minutes to soften the onions. Remove the lid after five minutes. Leaving it on longer will steam the onions instead of caramelizing them.
Remove the lid and stir the onions occasionally. Continue cooking until the onions turn deep golden brown and develop a sweet aroma. This takes 45–60 minutes. Patience pays off here.
Add the white wine to deglaze the pan, using a wooden spoon to scrape the brown bits off the bottom. Continue cooking until the wine reduces.
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Add the beef broth, dry sherry, Worcestershire sauce, thyme, and bay leaves to the caramelized onions.
Bring the French onion soup to a simmer and cook for 20 minutes. Remove the herb bundle and bay leaves.
Season with your preferred steak seasoning to taste.
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Slice the baguette into cubes using a sharp, well-maintained knife for clean cuts. Place the bread cubes in a large bowl and toss with olive oil and garlic herb seasoning.
Spread the cubes on a baking tray. Grate fresh Gruyère over the top.
Place the tray in a 400°F oven until the bread browns and crisps, about eight to 10 minutes.
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Ladle the hot French onion soup into oven-safe crocks.
Top each serving with the prepared croutons and grate generous amounts of fresh Gruyère cheese over each crock.
Place the crocks under a broiler for one to two minutes until the cheese melts and develops golden-brown spots.
Remove carefully (the crocks will be extremely hot) and serve right away.
