• 2 pounds yellow onion(908g) peeled, halved, cut into 1/4-inch thick slices
  • 1 tablespoon unsalted butter(15g)
  • 1 tablespoon olive oil(15ml)
  • 1 teaspoon brown sugar(2g)
  • 1/2 teaspoon kosher salt(3g)
  • 1 tablespoon minced garlic (10g)
  • 1 cup red wine(240ml)
  • 1 quart unsalted beef stock(32 ounces)
  • 3 sprigs thyme
  • 1 bay leaf
  • 8 slices crusty bread or baguette1/2-inch thick slices
  • 3.5 ounces shredded gruyere cheese(100g, 1 cup)


  • Heat a large pot or dutch oven over high heat.
  • Melt the butter, add olive oil, brown sugar, and salt, stir to combine.
  • Add in onions and stir to coat, saute and stir frequently until onion begins to soften and lightly brown, 5 minutes.
  • Reduce heat to medium, cook onions, stirring frequently, ensuring the onions do not burn and are browned, 30 minutes.
  • Add garlic and saute until fragrant, 30 seconds.
  • Add wine to deglaze the pan, stir to scrape up any browned bits on the bottom of the pan.
  • Increase heat to high, allow wine to boil and evaporate, stirring frequently, 4 to 5 minutes.
  • Add beef stock, thyme sprigs, and bay leaf.
  • Bring stock to a boil, cover, and reduce to a simmer, 30 minutes.
  • Discard thyme sprigs and bay leaf, taste soup and season with salt and pepper.
  • Place bread on a baking pan and broil on high in the center of the oven for 5 minutes, flip and toast another 3 minutes or until golden brown.
  • Add soup to 4 bowls, top with toasted bread slices (1 to 2), and evenly distribute cheese on top of each piece of bread.
  • Broil on high, about 8 inches away from the top of the oven until cheese is melted and golden, 5 to 6 minutes.
  • Immediately serve French onion soup.

Recipe source: jessicagavin