Toasted Baguette and Gruyère Topped French Onion Soup

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Classic French onion soup with slow-cooked caramelized onions, toasted baguette slices, and a melted Gruyère cheese crust. This French recipe, ready in about 105 minutes, pairs unsalted butter, yellow onions, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 330 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 90 min Serves 6 French cuisine 330 cal/serving

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Ingredients

3 tbsp unsalted butter
7 large, thinly sliced yellow onions
1 tsp granulated sugar
6 cups beef broth
1/2 cup dry white wine
1 tsp Worcestershire sauce
3 fresh thyme sprigs
1 bay leaf
1, cut into 1/2-inch thick slices baguette
2 cups shredded Gruyère cheese
to taste salt
to taste black pepper

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Instructions

Step 1: In a large heavy-bottomed pot, melt 3 tbsp unsalted butter over medium heat. Add 7 large thinly sliced yellow onions and 1 tsp granulated sugar. Cook, stirring regularly, for 45 minutes until onions are deeply caramelized and soft.
Step 2: Add 1/2 cup dry white wine to deglaze the pot, scraping any browned bits from the bottom, and simmer for 5 minutes.
Step 3: Tie 3 sprigs fresh thyme and 1 bay leaf with kitchen twine and add to the pot along with 6 cups beef broth and 1 tsp Worcestershire sauce. Simmer uncovered for 30 minutes to marry flavors. Season with salt and pepper.
Step 4: Preheat oven to 375°F. Arrange the baguette slices on a baking sheet and toast for 10 minutes until golden and crunchy.
Step 5: Remove the herb bundle from the soup. Ladle soup into ovenproof bowls, top with 2-3 toasted baguette slices each, and sprinkle 1/2 cup shredded Gruyère cheese on top.
Step 6: Place bowls on a baking sheet and broil for 3-5 minutes until cheese is melted and bubbly with golden spots. Serve immediately.