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A crock of French onion soup with a browned, bubbling Gruyère toast
Sautéing

French onion soup with Gruyère toasts

Prep 20 min Cook 1 hr 30 min Total 1 hr 50 min Servings 4

By Lukasz Jagiello

Published Oct 11, 2026 · Updated Oct 11, 2026

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

Real caramelization takes nearly an hour; deglazing with small splashes of water lifts the fond back into the onions without burning.

Techniques in this recipe

Ingredients

Method

  1. 01

    Melt butter in a Dutch oven over medium. Add onions and salt; cover 10 minutes to wilt.

  2. 02

    Uncover, add sugar and cook, stirring every few minutes, 45–60 minutes until deep brown; add a splash of water whenever the bottom darkens.

  3. 03

    Stir in flour 1 minute, deglaze with wine, then add broth, thyme and bay. Simmer 20 minutes; add brandy and season.

  4. 04

    Heat broiler. Ladle soup into oven-safe crocks on a sheet pan, top with toasts and Gruyère.

  5. 05

    Broil 3–4 minutes until bubbling and spotted brown.

Notes & swaps

  • Real caramelization takes nearly an hour; deglazing with small splashes of water lifts the fond back into the onions without burning.

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