French Onion Soup with Rustic Bread & Melted Gruyère

There’s something magical about a bowl of French onion soup. It feels like a warm hug on a cold day—rich, savory, cheesy, and deeply comforting. As soon as the air shifts and soup season begins, you’ll find me in the kitchen with my thyme-colored Le Creuset on the stove, onions slowly caramelizing and filling the house with that unmistakable cozy aroma. It’s one of those little rituals I look forward to all year.

What makes this version a little different—and a lot more flavorful—is that I use a blend of onions: yellow for sweetness, red for boldness, white to balance out the sweetness from the yellow and shallots for deeper flavor. That combination creates a complexity in the broth that you just can’t get from a single variety!

Ingredients (serves 8):

• 2 large yellow onions, thinly sliced

• 1 large white onion, thinly sliced

• 1 red onion, thinly sliced

• 1 entire shallot, thinkly sliced

• 5 tablespoons unsalted butter

• 2 tablespoon olive oil

• 1 teaspoon salt

• 6 cloves garlic, minced - measure with your heart

• 1 clove garlic, whole

• 1/2 cup dry white wine

• 12 cups beef broth

• 2 tablespoon Worcestershire sauce

• 2 bay leaf

• 6 sprigs fresh thyme

• Freshly ground black pepper to taste

• 8 thick slices of rustic bread (day-old sourdough or French bread also work great)

• 5 cups shredded Gruyère cheese - dont be shy

Directions:

1. Caramelize the onions
   In a large Dutch oven, heat butter and olive oil over low-medium heat. Add onions and salt. Cook slowly, stirring often, for about 60 minutes until onions are golden, soft, and sweet.

2. Build the broth
   Add garlic and stir for 1 minute. Pour in white wine to deglaze, scraping the bottom of the pan. Stir in broth, Worcestershire, thyme, bay leaf, and pepper. Simmer uncovered for 20–30 minutes. Taste and adjust seasoning as needed.

3. Prepare and serve
   While the soup simmers, toast your thick bread slices under the broiler for 2–3 minutes per side until golden. While still warm, rub each side with a raw garlic clove to deepen the flavor. Ladle the hot soup into oven-safe bowls. Place slice of toasted bread on top and then add a very generous handful

   of shredded Gruyère and return to the broiler until the cheese is melted, bubbly, and golden.

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This French onion soup is one of those timeless recipes that reminds you why slowing down in the kitchen is always worth it. With just a few simple ingredients, a little patience, and the right blend of onions, you get deep, rich flavor that will impress anyone!