Deep, Rich, and Cheesy: Master the Ultimate French Onion Soup with a Perfect Gruyère Crust

The French cuisine has always been a centre of the best world chefs’ attention, though only few managed to follow the instructions just as well as, well, the French themselves. So far, not so many restaurants outside of France can serve the authentic onion soup, but it doesn’t mean you can’t try making it at home yourself.

The recipe might be a bit complicated for those mostly preferring simple comfort food, though the result will definitely make all efforts worth it.

Ingredients: 1 kg of onions, 50 g of butter, 2 tbsp of vegetable oil, 1 tbsp of all-purpose flour, 1.5 liters beef or chicken broth, 150 ml of dry white wine, 6–8 slices of baguette, 150 g of hard cheese (Gruyère or Parmesan), salt and black pepper to taste, 1 tsp of sugar (optional).

Peel the onion and slice it into thin half-rings. For the classic recipe, it’s important to slice the onion consistently so that it caramelizes evenly.

Heat a mixture of butter and vegetable oil in a deep skillet or heavy-bottomed pot. Add the onion and fry over medium heat, stirring occasionally. When the onion becomes soft and translucent, add a pinch of salt and sugar (this will speed up caramelization). Continue cooking until the onions are golden brown (about 30 minutes).

When the onions are ready, add the flour and stir thoroughly. Cook the mixture for 1–2 minutes to remove the raw flour taste.

Gradually pour in the white wine, stirring to prevent lumps. Then add the hot broth. Stir and bring to a boil. Reduce the heat and simmer the soup for 15–20 minutes to allow the flavors to blend.

Slice the baguette and toast the slices in the oven or in a dry skillet until crispy. Sprinkle the slices with grated cheese and place them under the broiler until the cheese melts.

Serve the hot soup in individual bowls or ceramic dishes and top each with a slice of baguette and cheese. You can also sprinkle with freshly ground pepper or herbs.