Dutch Oven French Onion Soup (Printable)

Caramelized onions in savory broth with toasted baguette and melted Gruyère cheese 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
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

# How To Make It:

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 deeply caramelized, approximately 40 to 45 minutes.
02 - Add the minced garlic and cook for 1 minute until fragrant.
03 - Pour in the white wine, scraping up any browned bits from the bottom of the pot. 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 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 generous handful of Gruyère cheese and Parmesan cheese.
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 Tips:

01 -
  • The caramelization happens entirely in one pot, so your kitchen stays relatively calm while the soup does all the heavy lifting.
  • Topped with melted Gruyère that bubbles under the broiler, it's the kind of comfort food that feels fancy without demanding much effort.
  • One bowl can feed your soul on a cold evening or impress guests without making you spend hours hovering over the stove.
02 -
  • Don't skip the caramelization step or rush it—that's where all the flavor comes from, and there's no shortcut that doesn't show in the final bowl.
  • Oven-safe bowls are non-negotiable for the broiler finish; regular bowls will crack or melt, and learning that in real time isn't fun.
  • The soup actually tastes better the next day after the flavors settle, so make it ahead if you're cooking for guests.
03 -
  • Save a splash of sherry to add just before serving—it deepens the flavor without making anything taste boozy.
  • If you want extra richness, stir in a tablespoon of cognac after the soup finishes simmering; it adds a subtle warmth that feels sophisticated.
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