French Onion Soup Recipe (With Baguette and Melted Cheese)

Thinly slice the onions so they cook down evenly and caramelize at the same pace.

Melt the butter in a wide, heavy-bottomed pot. Add onions and cook over medium-low heat, stirring often, until deeply golden. Keep the heat gentle so they don’t scorch.

Stir in black pepper, paprika, and the bay leaf. Cook for 1–2 minutes to wake up the aromas.

Sprinkle in the flour and stir constantly for 2–3 minutes. This helps thicken the soup without lumps.

Pour in the dry white wine and scrape the browned bits from the bottom of the pot. Let it simmer briefly so the alcohol cooks off.

Add the beef broth. Bring close to a simmer, then reduce heat and cook gently (lid slightly ajar), stirring now and then, until the flavor is well developed.

Stir in the browning sauce. Taste and adjust salt, then remove the bay leaf.

Toast baguette slices in the oven or a dry pan until lightly crisp. This keeps them from dissolving too fast on top.

Ladle soup into oven-safe bowls. Add toasted baguette slices, then scatter Swiss and Gruyere over the top. If you like, broil briefly to melt the cheese, then serve right away.