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All the {French} Onion Soup

The mix of alliums is so delightful paired with the rich beef broth and creaminess of the swiss/gruyere mix of cheese. 
Course Soup
Cuisine French
Keyword french onion soup, shallot french onion soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author jess masanotti


  • 4 Tbsp Unsalted Butter
  • 1 Medium Sweet Onion Thinly Sliced in Rounds
  • 1 Leek Stalk Thinly Sliced in Rounds
  • 3 Shallots Thinly Sliced in Rounds
  • 2 Garlic Cloves Peeled & Smashed
  • 3-4 Sprigs Fresh Thyme
  • 1 Tsp Brown Sugar
  • 1 Tbsp Balsamic Vinegar
  • 3 Tbsp Red Wine (or sub Dry Sherry)
  • 1 Quart Beef Broth or Stock
  • 3-4 Leaves Fresh Sage
  • 1 Bay Leaf
  • Crusty Bread (baguette, french bread, sourdough, etc.)
  • Trader Joe's Swiss Gruyere Blend
  • Sea Salt
  • Black Pepper


  • Melt butter in skillet over medium-high heat. Add in onions, leeks and shallots (separating the rings as your stir). Cook down until softened, 10-15 minutes. Stir often until alliums have a deep golden hue. Add in pulled thyme leaves, pinch of salt and continue to cook 2 minutes. 
  • In a dutch oven or soup pot, heat beef broth over medium-low with smashed garlic. Add in herbs to broth. (Pro tip: Tie the thyme springs, bay leaf & sage leaves together in a bouquet, to aid with removal later!) Add a large pinch of salt. Stir to combine.
  • Add in balsamic vinegar and brown sugar to onion mixture, reduce heat to medium. Stir in wine, cook for 1-2 minutes. 
  • Add onion mixture to broth, scraping the pan of all that goodness. Increase the heat to medium-high, simmering for 10 minutes. Remove bouquet of herbs.
  • Preheat broiler on high.
  • Separately, toast bread slices until crispy (not burnt) in a toaster/toaster oven. Ladle soup mixture into oven-safe bowls, and top with toasted bread, followed by shredded cheese (I like to throw a few more thyme leaves on top of the cheese!).
  • Place all bowls on a baking sheet (easy to maneuver in/out of the oven) and into the oven for 3-5 minutes until bubbly, golden brown. Remove and serve!