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dutch oven french onion soup

Dutch Oven French Onion Soup

Print Recipe
Make the best French onion soup in your Dutch oven! Perfectly caramelized onions, savory broth, and cheesy bread await in this classic recipe.
Course Soup
Prep Time 20 minutes
Cook Time 1 hour
Beef Stock Preparation 4 hours
Servings 4

Ingredients

For the Homemade Beef Stock:

  • 2 lbs beef bones marrow or joint bones work well
  • 1 onion halved
  • 2 carrots roughly chopped
  • 2 celery stalks roughly chopped
  • 4 garlic cloves
  • 2 bay leaves
  • 4 sprigs of fresh thyme
  • 10 cups water
  • 1 teaspoon black peppercorns
  • Salt to taste

For the Soup:

  • 4 large yellow onions thinly sliced
  • 4 tablespoon unsalted butter
  • 2 tablespoon olive oil
  • 1 teaspoon sugar optional, to enhance caramelization
  • ½ cup dry white wine or Madeira
  • 1 teaspoon fresh thyme leaves
  • 1 bay leaf
  • 6 cups homemade beef stock or store-bought if short on time
  • Salt and freshly ground black pepper to taste

For the Topping:

  • 1 baguette sliced into 1-inch rounds
  • 1 ½ cups shredded Gruyere cheese or sharp cheddar as an alternative

Instructions

Make the Beef Stock

  • Preheat your oven to 400°F (200°C). Place beef bones, onion halves, carrots, celery, and garlic on a baking sheet. Roast for 30-40 minutes until deeply browned.
  • Transfer roasted bones and vegetables to a large stockpot or Dutch oven. Add water, bay leaves, thyme, and peppercorns.
  • Bring to a boil, then reduce heat to a gentle simmer. Skim any foam or impurities from the surface.
  • Simmer uncovered for 4-6 hours, adding water as needed to keep the bones submerged.
  • Strain the stock through a fine-mesh sieve. Season with salt and let it cool. Skim off any fat that rises to the surface before using.

Prepare the Onions

  • Heat butter and olive oil in the Dutch oven over medium heat.
  • Add the sliced onions and stir to coat. Sprinkle with sugar (if using) to aid caramelization.
  • Cook onions, stirring occasionally, for 35-40 minutes until they turn deep golden brown. Be patient—this step develops the soup's flavor.

Deglaze and Build the Soup

  • Increase the heat slightly and pour in the wine, scraping up any browned bits from the bottom of the pot.
  • Add thyme, bay leaf, and the prepared beef stock. Stir well and bring to a boil.
  • Reduce the heat and simmer the soup for 20-30 minutes. Season with salt and pepper to taste.

Prepare the Toppings

  • Preheat your broiler. Arrange baguette slices on a baking sheet and toast until golden on both sides.
  • Generously sprinkle shredded Gruyere cheese on each slice.

Assemble and Broil

  • Ladle the hot soup into oven-safe bowls or ramekins. Place 1-2 cheesy baguette slices on top of each.
  • Broil until the cheese is melted and bubbly, 2-3 minutes. Keep a close eye to prevent burning.