Gail and I thought we knew French onion soup—until a quiet lunch at a riverside bistro along the Rhône changed everything. We’d spent the morning wandering cobblestone streets and ancient paths, and by midday, we were ready for something warm and comforting. What arrived was more than a meal—it was a revelation. The deep sweetness of caramelized onions, rich broth, crusty bread, and bubbling Gruyère brought together everything we love about French cuisine in one golden bowl. Back home, we set out to recreate that unforgettable moment, one spoonful at a time.

Gail & Don’s French Onion Soup

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A rich and comforting classic, this French Onion Soup features deeply caramelized onions simmered in a flavorful broth, topped with toasted baguette slices and melted Gruyère cheese. Perfect for chilly days or an elegant starter.

• Author: Don Nicholas
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Soups

Ingredients

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• 3 large yellow onions, thinly sliced
• 4 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/4 cup dry white wine (optional)
• 6 cups beef stock (or vegetable stock for a vegetarian option)
• 1 bay leaf
• 2 sprigs fresh thyme
• 1 tablespoon all-purpose flour
• 8 slices of baguette, toasted
• 2 cups Gruyère cheese, grated

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Instructions

1. Caramelize the Onions: In a large, heavy-bottomed pot, melt the butter with the olive oil over medium heat. Add the onions, sugar, and salt. Cook, stirring often, until the onions are deeply caramelized and golden brown (about 30-40 minutes).
2. Deglaze the Pot: Add the white wine, scraping the bottom of the pot to release any browned bits. Cook for 2-3 minutes until the wine has mostly evaporated.
3. Build the Soup: Stir in the flour and cook for 1 minute. Add the beef stock, bay leaf, and thyme. Bring to a boil, then reduce the heat to low and simmer for 20 minutes. Discard the bay leaf and thyme sprigs. Adjust salt to taste.
4. Prepare the Topping: Preheat your oven’s broiler. Ladle the soup into oven-safe bowls. Top each bowl with 2 toasted baguette slices and a generous handful of Gruyère cheese.
5. Gratinate: Place the bowls on a baking sheet and broil until the cheese is melted and bubbly, 2-3 minutes. Watch closely to avoid burning.
6. Serve: Carefully remove from the oven and serve immediately. Garnish with a sprig of thyme if desired.