Dutch Oven French Onion Soup (Printable)

Rich, savory onion soup slow-cooked until sweet and golden, topped with crusty bread and melted Gruyère for the ultimate comforting bowl.

# What You Need:

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

# Expert Advice:

01 -
  • The Dutch oven does nearly all the heavy lifting, turning an intimidating French classic into something genuinely achievable on a weeknight.
  • Those first spoonfuls hit different—deeply savory, rich without feeling heavy, and somehow better than restaurant versions because you made it.
  • It's the kind of soup that tastes like you've been cooking all day, even though the active work is minimal.
02 -
  • Don't skip the caramelization step or rush it—this is where the soup's entire soul lives, and no shortcut or high heat trick actually works.
  • Oven-safe bowls are non-negotiable; regular ceramic will crack under the broiler and ruin both your dinner and your evening.
  • The soup actually tastes better the next day, after flavors have settled and deepened overnight, so make it ahead if you can.
03 -
  • Make the soup earlier in the day, cool it completely, then refrigerate—this lets flavors deepen and makes the final assembly faster and less stressful.
  • If your bread rounds absorb too much broth and get soggy, try toasting them just before serving rather than hours ahead, or brush them lightly with oil before broiling to create a moisture barrier.
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