Onion soup recipe (my favorite for winter)
Key takeaway
Caramelizing yellow onions slowly over low to medium heat is essential for deeply rich, sweet, and flavorful onion soup.
Use Gruyère cheese and rustic bread for the classic French taste and a perfectly molten, bubbly crust.
Simmer high-quality beef broth (homemade or low-sodium store-bought) with thyme and bay leaf for best flavor depth.
Assemble and broil the soup in ovenproof bowls just before serving to keep the bread crisp and the cheese melty.
Adjust technique to prevent overly sweet, bitter, or watery results—proper caramelization, careful broth choice, and patience are key.
Store soup without bread or cheese for best reheating, and add fresh toppings when serving leftovers for optimal texture.
There’s something magical about a bowl of onion soup—deeply caramelized onions, savory broth, and that irresistible cheesy crust bubbling on top. What started as a simple peasant dish in France has become a beloved classic found in bistros around the world. I’ve spent years perfecting my own version at home, inspired by countless bowls enjoyed in restaurants and even a memorable trip to Paris.
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