Slow-Cooked French Onion Soup
Deeply caramelized onion soup topped with crusty bread and melted Gruyère
By RecipesQueen Kitchen • June 10, 2026
French onion soup is all about patience. Slowly caramelizing onions for 45 minutes transforms them from sharp and pungent to sweet, jammy, and deeply flavored.
The broth is rich beef stock deglazed with a splash of cognac or dry sherry. Ladle into oven-safe bowls, top with thick slices of crusty bread and a generous layer of Gruyère, then broil until bubbly and golden.
Don't rush the onions — low and slow is the only way.
Ingredients
- 5 large yellow onions, thinly sliced
- 3 tbsp butter
- 1 tbsp olive oil
- 6 cups beef broth
- 1/2 cup dry sherry or white wine
- 1 tsp fresh thyme
- 6 thick slices French bread
- 2 cups shredded Gruyère cheese
- 1 tsp salt
Instructions
- 1
Cook onions in butter and oil over medium-low heat for 40-45 minutes, stirring occasionally, until deeply caramelized.
- 2
Add sherry and scrape up the fond. Cook 2 minutes.
- 3
Add beef broth and thyme. Simmer 15 minutes. Season with salt and pepper.
- 4
Ladle into oven-safe bowls. Float bread on top. Cover with Gruyère.
- 5
Broil 3-4 minutes until cheese is bubbly and golden. Serve immediately.
