Print

Dutch Oven French Onion Soup

Print Recipe

This classic Dutch Oven French Onion Soup features caramelized onions simmered in rich beef broth, topped with toasted bread and melted cheese for a comforting and flavorful meal.

Ingredients

Scale
  • 6 large yellow onions, thinly sliced
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 8 cups beef broth
  • 1 cup dry white wine
  • 2 bay leaves
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • Salt and freshly ground black pepper, to taste
  • Baguette slices, toasted
  • 2 cups grated Gruyère cheese

Instructions

  1. In a large Dutch oven, melt the butter with the olive oil over medium heat.
  2. Add the sliced onions, salt, and sugar; cook, stirring frequently, until the onions are deeply caramelized and golden brown, about 45-50 minutes.
  3. Add the minced garlic and cook for another minute until fragrant.
  4. Sprinkle the flour over the onions and stir well to combine; cook for 2-3 minutes to remove raw flour taste.
  5. Slowly add the white wine, scraping the bottom of the pot to deglaze and dissolve any browned bits.
  6. Add the beef broth, bay leaves, and thyme; bring the soup to a boil, then reduce heat and simmer for 30 minutes.
  7. Season with salt and pepper to taste; remove bay leaves before serving.
  8. Preheat the broiler. Ladle soup into oven-safe bowls, top each with toasted baguette slices and a generous amount of grated Gruyère cheese.
  9. Place bowls on a baking sheet and broil until the cheese is melted, bubbly, and golden brown, 3-5 minutes.
  10. Carefully remove from oven and serve immediately.

Notes

For a vegetarian version, substitute beef broth with a rich vegetable broth and use a vegetarian cheese option.

Find it online: https://seasonedrecipe.com/dutch-oven-french-onion-soup/