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  • Writer's pictureSophie Zuckerman

Classic French Onion Soup

Bringing this amazing classic back around because it is starting to get chilly outside here in Texas - no snow yet, but why not lean into it with some toasty, cheesy soup?

Yields: About 1 quart

Prep time: 15 minutes

Cook time: 1 hour 25 minutes

Total time: 1 hour 40 minutes

Recommended equipment: sheet pan, dutch oven, oven-proof bowls


  • 1 ½ lbs of onions (about 4 cups sliced)

  • 3 tablespoons of butter or olive oil

  • 3 thyme sprigs

  • Kosher salt

  • 4-5 cups of low sodium chicken stock

  • 1 baguette

  • 1 cup of gruyere cheese


  1. Preheat the oven to 350

  2. Cut ½ inch thick slices of bread that fit just inside your bowls. Toast the bread on a sheet pan in the oven until dry and a little crisp on the edges, about 7 minutes.

  3. Take the bread out of the oven and set it aside.

  4. Heat the butter or olive oil in a heavy-bottomed dutch oven over medium-low heat on your stovetop.

  5. Add the onions, thyme sprigs, and a few pinches of salt and cook until the onions are soft and translucent, about 30 minutes.

  6. While the onions and thyme are cooking, warm the broth over medium heat in a saucepan.

  7. Once the onions are cooked, turn up the heat to medium-high and cook the onions for another 15-20 minutes, stirring frequently, until they are a deep, caramel brown.

  8. Once the onions are caramelized, pour in the warmed chicken stock. Bring the soup to a boil, then reduce the heat to a simmer and cook for 30 minutes.

  9. Taste your soup and add more salt as needed.

  10. When the soup is done, preheat the oven to 450℉. Ladle soup into 4 oven-proof bowls, leaving about 1 inch of room below the rim. Place the toasted bread on top and cover each crouton with a few shavings of cold butter and ¼ cup grated gruyere cheese.

  11. Place the bowls on a baking sheet and bake in the 450oven or under the broiler until the cheese is hot and bubbling. Enjoy!

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