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French Onion Soup

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Soup
Servings: 6
Author: Hip Foodie Mom


  • 1/4 cup extra-virgin olive oil
  • 4 pounds large yellow onions thinly sliced
  • 1 tablespoon chopped fresh thyme plus more for garnish
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup dry vermouth
  • 4 cups unsalted beef stock
  • 4 cups unsalted chicken stock
  • 1 tablespoon low sodium soy sauce
  • 12 1/2-oz. slices whole-grain baguette or French bread baguette, sliced and toasted
  • 4 ounces gruyere cheese shredded (about 1 cup) + more if desired


  • Heat oil in a Dutch oven over medium-high heat. Add the onions; saut√© for about 10 minutes or until tender. Reduce heat to medium-low. Stir in thyme, salt, and pepper and cook for about 40 minutes or until golden-brown, stirring occasionally.
  • Increase heat to medium-high. Add vermouth, scraping pan to loosen browned bits. Cook until liquid almost evaporates. Stir in stocks; bring to a simmer. Stir in soy sauce and cook for about 4 to 5 minutes. Taste and season with salt and pepper if needed.
  • Preheat broiler to high with rack in top position. Ladle soup into 6 broiler-safe soup bowls. Top each serving with 2 bread slices, and sprinkle evenly with cheese. Place soup bowls on baking sheet and broil for about 3 or 4 minutes or until tops are golden brown and cheese bubbles. Enjoy!