Dutch Oven French Onion Soup (Printable)

Hearty soup with slow-caramelized onions, rich broth, and crispy cheese-topped bread for ultimate comfort.

# 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)

# How To Make It:

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 caramelized, about 40 to 45 minutes.
02 - Add the minced garlic and cook for 1 minute until fragrant.
03 - Pour in the wine, scraping up any browned bits from the bottom. Simmer for 2 to 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 to 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, about 1 to 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 to 4 minutes.
08 - Serve immediately, garnished with extra thyme if desired.

# Expert Suggestions:

01 -
  • The onions transform into something almost unrecognizable—sweet, silky, and impossibly deep in flavor without any fancy techniques.
  • One Dutch oven means one pan to wash, and the broiled cheese finish feels like restaurant magic happening in your own kitchen.
  • It's genuinely cheaper to make than ordering out, yet tastes like you spent hours at a French bistro.
02 -
  • Don't rush the caramelization—the entire soul of this soup depends on those onions turning deep golden, which genuinely takes 40 minutes or more, and there's no shortcut that works.
  • Use oven-safe bowls for the final broil step or the handles might crack; I learned this the hard way while holding a steaming-hot bowl with no handle left to grip.
  • If your cheese melts but doesn't brown, that's fine—brown is pretty but melted and bubbly is what matters for flavor.
03 -
  • Make this soup a day ahead—it actually tastes better when flavors have time to settle overnight, and you can simply reheat it, then assemble and broil the cheese finish right before serving.
  • Keep the burner at a medium or even medium-low heat during caramelization so the onions turn golden and sweet rather than dark and bitter.
Return