Classic French Onion Soup

Classic French Onion Soup
Photo by Scott Phillips


  • 1 tsp. granulated sugar
  • 1 small baguette (½ lb.), cut into ½-inch slices
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper
  • 2 quarts Roasted Beef Broth or lower-salt canned beef or chicken broth
  • 2 oz. (¼ cup) unsalted butter, more for the baking sheet
  • 4 medium-large yellow onions (about 2 lb.), thinly sliced (8 cups)
  • + 1 more ingredients
    • 2 cups grated Gruyère

Melt the butter in a 4-quart pot over medium heat. Stir in the onions and season with 1 tsp. salt and a few grinds of pepper. Reduce the heat to low. Press a piece of foil onto the onions to cover them completely, cover the pot with a lid, and cook, stirring occasionally (you will have to lift th...

View full recipe at Fine Cooking


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