Ultimate French Onion Soup with Cheesy Garlic Croûtes

Name: Ultimate French Onion Soup with Cheesy Garlic Croûtes
Prep time: 60 min
Cook time: 80 min
Total time: 140 min
Yield: 6
Ingredients: 2 kg onions; 75 g unsalted butter; 150 g gruyère finely grated; 1/2 stale baguette sliced at an angle; 1 litre fresh beef stock; 100 ml white wine; 2 tbsp olive oil; 1 tbsp Plain flour; 3 bay leaves; 1 tsp yeast extract; 1/2 clove garlic cloves; 1 bunch bunch of thyme

Experience the deep, rich flavors of perfectly caramelized onions simmered in a savory beef broth. Topped with golden, melted Gruyère and garlic-rubbed baguette slices, this classic comfort food is elevated to a gourmet level.

Servings6 Portions

Prep Time60 Mins

Cook Time80 Mins

Difficulty

Intermediate

Ingredients

onions
2 kg
unsalted butter
75 g
gruyère finely grated
150 g
stale baguette sliced at an angle
0.5
litre fresh beef stock
1
white wine
100 ml
olive oil
2 tbsp
Plain flour
1 tbsp
bay leaves
3
yeast extract
1 tsp
garlic cloves
0.5 clove
bunch of thyme
1 bunch

Step-by-Step Instructions

Melt the butter in a large, shallow casserole dish over medium heat. Add the sliced onions and season generously with salt. Tie the thyme sprigs and bay leaves together with kitchen twine and nestle the bundle into the onions. Cook for 40–45 minutes, stirring occasionally. The onions will initially release liquid; continue cooking until this evaporates and the onions turn a deep, sticky caramel brown. In the final 20 minutes, stir more frequently, scraping up any browned bits (fond) from the bottom of the pan.

Once the onions are dark and jammy, stir in the yeast extract followed by the flour. Cook the flour for 3–4 minutes to remove the raw taste. Pour in the white wine to deglaze the pan, bubbling for another 3–4 minutes while stirring. Gradually pour in the beef stock and bring to a gentle simmer. Let the soup cook for 20 minutes until it reaches a glossy consistency. Taste and adjust the salt and pepper if necessary.

While the soup simmers, prepare the croûtes. Preheat your oven to 200°C (180°C fan/gas 6). Drizzle 1 tablespoon of olive oil over a baking tray and arrange the baguette slices. Rub the cut side of the garlic clove over each slice, then drizzle with the remaining oil. Top the bread with about one-third of the grated Gruyère and bake for 8–10 minutes until golden and crisp. Remove from the oven and set aside.