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French Onion Soup (Soupe à l’Oignon)

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A classic French Onion Soup made with deeply caramelized onions, rich beef stock, wine, and cognac, topped with toasted bread and melted gruyère cheese for a cozy yet elegant dish.

Ingredients

6 yellow onions, peeled and sliced thinly

¼ cup unsalted butter (55 g)

½ cup red wine (125 ml)

2 tablespoons cognac (30 ml)

8 cups beef stock or beef bone broth (2 liters)

1 pinch ground nutmeg

Salt and pepper, to taste

12 slices French bread (or similar), thinly sliced and toasted

1 clove garlic, peeled and halved

2 cups grated gruyère cheese (or Swiss/Emmental)

Instructions

  1. Melt butter in a large pot over medium heat.
  2. Add sliced onions and cook slowly, stirring often, until caramelized and golden brown (30–40 minutes).
  3. Deglaze with red wine, scraping browned bits, and simmer until reduced by half.
  4. Add cognac and cook for another minute.
  5. Pour in beef stock, add nutmeg, season with salt and pepper, and simmer for 20 minutes.
  6. Rub toasted bread slices with the cut side of the garlic clove.
  7. Ladle soup into oven-safe bowls, top with bread, and sprinkle with gruyère.
  8. Place bowls under the broiler until cheese is melted, bubbly, and golden.

Notes

For a lighter version, substitute chicken or vegetable stock.

Add thyme or a bay leaf while simmering for extra flavor.

Gruyère is traditional, but Swiss or Emmental also work well.

Store soup without bread/cheese topping in the fridge up to 4 days.

Freeze plain soup and add bread and cheese fresh when reheating.

Nutrition

Find it online: https://justsosavory.com/french-onion-soup-soupe-a-loignon/