French Onion Soup Recipe (With Baguette and Melted Cheese)
This French onion soup recipe is made by slowly caramelizing onions, then simmering them with beef broth for deep flavor. It’s finished with toasted baguette slices and melted Swiss and Gruyere cheese on top. You’ll find the ingredients and how-to steps laid out clearly for an easy, crowd-friendly pot.
Ingredients
1. For the soup
2. For serving
Step-by-Step Method
Slice the onions
Thinly slice the onions so they cook down evenly and caramelize at the same pace.
Caramelize slowly
Melt the butter in a wide, heavy-bottomed pot. Add onions and cook over medium-low heat, stirring often, until deeply golden. Keep the heat gentle so they don’t scorch.
Bloom the spices
Stir in black pepper, paprika, and the bay leaf. Cook for 1–2 minutes to wake up the aromas.
Add flour for body
Sprinkle in the flour and stir constantly for 2–3 minutes. This helps thicken the soup without lumps.
Deglaze with wine
Pour in the dry white wine and scrape the browned bits from the bottom of the pot. Let it simmer briefly so the alcohol cooks off.
Simmer low and slow
Add the beef broth. Bring close to a simmer, then reduce heat and cook gently (lid slightly ajar), stirring now and then, until the flavor is well developed.
Color and final seasoning
Stir in the browning sauce. Taste and adjust salt, then remove the bay leaf.
Toast the baguette
Toast baguette slices in the oven or a dry pan until lightly crisp. This keeps them from dissolving too fast on top.
Top with cheese and serve
Ladle soup into oven-safe bowls. Add toasted baguette slices, then scatter Swiss and Gruyere over the top. If you like, broil briefly to melt the cheese, then serve right away.