French Onion Soup

Few dishes are as comforting as French onion soup, with its rich broth, caramelized onions, and gooey layer of melted cheese. While its origins are firmly French, the dish has long been embraced in Québec, where French culinary traditions have shaped Canadian cooking for centuries. On cold winter nights, it’s a bowl that feels both rustic and elegant, bringing warmth and history together.

Prep Time: 15 minutes

Total Time: 1 hour 15 minutes

Serves: 4–6

Ingredients

• 4 large onions (about 1 kg / 2 lbs), thinly sliced

• 3 tbsp unsalted butter

• 1 tbsp olive oil

• 1 tsp sugar

• 2 cloves garlic, minced

• ½ cup (120 ml) dry white wine (or sherry/port)

• 8 cups (2 L) beef stock (or mix of beef + chicken for lighter flavour)

• 2 sprigs fresh thyme (or ½ tsp dried)

• 1 bay leaf

• Salt & freshly ground black pepper, to taste

• 1 baguette, sliced and toasted

• 200 g (7 oz) Gruyère or Swiss cheese, grated (or mix with mozzarella for extra melt)

Method

• In a large heavy pot, melt butter with olive oil over medium heat. Add sliced onions and sugar. Cook, stirring often, until deeply golden and caramelized, 35–40 minutes.

• Add garlic and cook 1 minute. Deglaze with wine, scraping up brown bits. Simmer until liquid mostly evaporates.

• Add stock, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes. Season with salt and pepper. Remove thyme sprigs and bay leaf.

• Preheat oven broiler. Ladle soup into ovenproof bowls, top each with toasted baguette slices, and cover generously with cheese.

• Place bowls on a baking tray and broil until cheese is bubbling and golden. Serve immediately.

Variations

• Classic French – Use all beef stock and Gruyère for the most authentic flavour.

• Rich & Robust – Add a splash of brandy or Cognac with the wine for extra depth.

• Vegetarian – Swap beef stock for a rich mushroom or vegetable broth and top with caramelized onions + cheese as usual.