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Traditional French Onion Soup with Gruyèrefrench
PlateMap recipe · #23

Traditional French Onion Soup with Gruyère

Deeply caramelized sweet onions slow-cooked into a dark savory beef broth, topped with toasted baguette and melted bubbling Gruyère.

85minutes
4Servings
mediumDifficulty
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 6done
Set up your tools

Saucepan or pot, Oven and tray, Grill and tongs, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Onions

    45 minutesLow heat

    Slice the onions thinly. Melt the butter in a heavy pot over medium-low heat and cook the onions for 40 to 45 minutes, stirring every 5 minutes.

    Success cue

    The onions are deep amber-brown and soft like jam.

    Watch out

    If the bottom darkens too fast, lower the heat and add a spoon of water.

  2. 02

    Deglazing

    1 minuteMedium heat

    Add half a cup of the broth and scrape the browned bits from the bottom of the pot.

    Success cue

    The bottom of the pot is clean.

  3. 03

    Simmering

    20 minutesGentle simmer

    Add the rest of the broth, the thyme and the bay leaf and simmer for 20 minutes. Remove the herbs and season.

    Success cue

    The soup is deep brown and smells of thyme.

  4. 04

    Bread

    8 minutesOven heat

    While the soup simmers, toast the baguette slices at 200°C for 8 minutes and rub them with a cut garlic clove.

    Success cue

    The bread is dry and golden.

  5. 05

    Assembly

    3 minutes

    Ladle the soup into ovenproof bowls, float the bread on top and cover with the grated Gruyère.

    Success cue

    The bread is covered right to the rim with cheese.

  6. 06

    Grilling

    4 minutesOven heat

    Place under the oven grill on high for 3 to 4 minutes.

    Success cue

    The cheese is bubbling and browned.

Cooking tips

Extra tip

Rubbing the toasted baguette with a raw garlic clove before floating it on soup imparts subtle rustic perfume.

  • • Patience is the only secret: do not rush onion caramelization
  • • Use rich beef stock

Estimated nutrition per serving

Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.

Calories
≈ 565
Protein
27.8g
Carbs
55.1g
Fat
26.9g
Calculation source and assumptions

USDA Standard Reference

Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.

Potential allergens

Milk, Celery

Compound ingredients vary by product; check labels and possible cross-contact.

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