Dutch Oven French Onion (Printable)

Slow-caramelized onions in beef broth topped with toasted baguette and melted Gruyère cheese for ultimate comfort.

# What You'll 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
07 - 1/2 cup dry white wine
08 - 2 teaspoons fresh thyme leaves
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

# How-To Steps:

01 - In a large Dutch oven over medium heat, melt butter with olive oil. Add sliced onions and sugar, stirring frequently until very soft and deeply caramelized, about 40 to 45 minutes.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Pour in dry white wine, scraping up any browned bits from the bottom of the Dutch oven. Simmer for 2 to 3 minutes until slightly reduced.
04 - Add beef broth, fresh 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, then 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.
07 - Place bowls on a baking sheet and broil until cheese is melted and bubbling, 2 to 4 minutes.
08 - Transfer bowls to serving dishes and serve immediately, garnished with extra fresh thyme if desired.

# Expert Advice:

01 -
  • The Dutch oven method creates the most even, foolproof caramelization Ive found
  • That moment when the cheese bubbles up and creates that golden crust is pure kitchen magic
  • It tastes like you spent all day cooking, but the active time is surprisingly minimal
02 -
  • The onion caramelization cannot be rushed, and trying to turn up the heat will just burn them before they sweeten
  • Grate your own cheese instead of buying pre-grated, as it melts so much better
  • Make sure your bowls are truly oven-safe, or the broiler will crack them
03 -
  • Keep the heat medium-low and stir often during caramelization to prevent burning
  • Use a dry white wine like Sauvignon Blanc rather than anything sweet
  • Grate extra cheese because everyone always wants more on top
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