Dutch Oven French Onion Soup (Printable format)

Caramelized onions in rich broth, topped with toasted baguette and melted Gruyère for ultimate comfort.

# What You Need:

→ Onions

01 - 5 large yellow onions, thinly sliced

→ Aromatics

02 - 3 tablespoons unsalted butter
03 - 2 tablespoons olive oil
04 - 2 garlic cloves, minced
05 - 1 teaspoon sugar

→ Broth & Flavorings

06 - 8 cups beef broth or vegetable broth for vegetarian option
07 - 1/2 cup dry white wine
08 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
09 - 2 bay leaves
10 - 1 tablespoon Worcestershire sauce
11 - Salt and freshly ground black pepper to taste

→ Topping

12 - 1 baguette, sliced into 1/2-inch thick rounds
13 - 2 cups Gruyère cheese, grated
14 - 1/2 cup Parmesan cheese, grated optional

# How-To Steps:

01 - In a large Dutch oven over medium heat, melt the butter with olive oil. Add the sliced onions and sugar. Cook, stirring frequently, until onions are very soft and caramelized, approximately 40 to 45 minutes.
02 - Add the minced garlic and cook for 1 minute until fragrant.
03 - Pour in the dry white wine, scraping up any browned bits from the bottom of the Dutch oven. Simmer for 2 to 3 minutes until slightly reduced.
04 - Add the broth, thyme, bay leaves, and Worcestershire sauce. Bring to a simmer, reduce heat, and cook uncovered for 20 to 30 minutes. Season with salt and pepper to taste. Remove and discard bay leaves.
05 - While soup simmers, preheat oven broiler. Arrange baguette slices on a baking sheet and toast under the broiler until golden, approximately 1 to 2 minutes per side.
06 - Ladle soup into oven-safe bowls. Top each with a toasted baguette slice and a generous handful of Gruyère cheese, adding Parmesan if desired.
07 - Place bowls on a baking sheet and broil until cheese is melted and bubbling, 2 to 4 minutes.
08 - Serve immediately, garnished with extra thyme if desired.

# Expert Hints:

01 -
  • The slow-caramelization process creates an unmatched depth of flavor.
  • Using a Dutch oven ensures even heat distribution for perfectly soft onions.
  • It is a restaurant-quality meal made simple with basic pantry staples.
  • The combination of melted Gruyère and toasted baguette provides a satisfying contrast in textures.
02 -
  • Don't rush the onions; the full 40-45 minutes are essential for the best flavor profile.
  • Deglazing with wine is a crucial step to lift the flavorful browned bits from the bottom of the Dutch oven.
  • Use a cheese grater to freshly grate your Gruyère for the best melting consistency.
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