French cuisine · Soups & Stews

French Onion Soup

Caramelized onions in a rich broth, baked with cheese.

Ingredients · for 4 servings

• 6 onions
• 1 l beef or vegetable broth
• White wine
• Baguette
• 150 g Gruyère
• Butter

Instructions

1. Cut the onions into thin half-rings.
2. Caramelize in butter over medium heat for 20–25 min, stirring occasionally, until deep golden brown – patience pays off most here.
3. Deglaze with white wine and reduce briefly, then pour in the broth and simmer at gentle heat for 20 min; season with salt and pepper.
4. Cut the baguette into thick slices and toast; grate the Gruyère coarsely.
5. Fill ovenproof bowls with soup, top each with a baguette slice and cover densely with cheese.
6. Gratinate under the hot grill for 3–5 min until the cheese bubbles and browns. Serve right away.