Dutch Oven French Onion Soup (Printable)

Caramelized onions in savory broth, topped with crusty bread and melted Gruyère cheese for ultimate comfort.

# Required Ingredients:

→ Onions

01 - 5 large yellow onions, thinly sliced

→ Aromatics

02 - 3 tablespoons unsalted butter
03 - 2 tablespoons olive oil
04 - 2 garlic cloves, minced
05 - 1 teaspoon sugar

→ Broth & Flavorings

06 - 8 cups beef broth or vegetable broth for vegetarian option
07 - 1/2 cup dry white wine
08 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
09 - 2 bay leaves
10 - 1 tablespoon Worcestershire sauce
11 - Salt and freshly ground black pepper to taste

→ Topping

12 - 1 baguette, sliced into 1/2-inch thick rounds
13 - 2 cups Gruyère cheese, grated
14 - 1/2 cup Parmesan cheese, grated optional

# Directions:

01 - In a large Dutch oven over medium heat, melt butter with olive oil. Add sliced onions and sugar. Cook, stirring frequently, until onions are very soft and caramelized, approximately 40 to 45 minutes.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Pour in dry white wine, scraping up any browned bits from the bottom of the Dutch oven. Simmer for 2 to 3 minutes until slightly reduced.
04 - Add broth, thyme, bay leaves, and Worcestershire sauce. Bring to a simmer, reduce heat, and cook uncovered for 20 to 30 minutes. Season with salt and pepper to taste. Remove bay leaves.
05 - While soup simmers, preheat oven broiler. Arrange baguette slices on a baking sheet and toast under the broiler until golden, approximately 1 to 2 minutes per side.
06 - Ladle soup into oven-safe bowls. Top each with a toasted baguette slice and generous handful of Gruyère cheese, adding Parmesan if desired.
07 - Place bowls on a baking sheet and broil until cheese is melted and bubbling, 2 to 4 minutes.
08 - Serve immediately, garnished with extra fresh thyme if desired.

# Expert Suggestions:

01 -
  • The caramelization process is pure alchemy, turning humble onions into something luxuriously savory that tastes like you've been cooking all day.
  • One Dutch oven means minimal cleanup, and the melted cheese on top is honestly the best part—crispy, bubbly, absolutely necessary.
02 -
  • Don't rush the caramelization stage; low and slow wins every time, and those 40-plus minutes are non-negotiable if you want that deep, complex flavor.
  • Always use oven-safe bowls for the broiler step, and handle them with a kitchen towel because they'll be molten hot—one burned hand teaches this lesson quickly.
03 -
  • If you're making this vegetarian, omit the Worcestershire sauce or swap it for a vegetarian version, and use vegetable broth instead of beef—the soup loses no quality.
  • A splash of sherry or cognac added during the last few minutes of simmering adds an elegant depth that elevates the whole experience.
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