Classic French Onion Soup (Ranskalainen sipulikeitto)

Published: 7/31/2026

A lesson in patience—deeply caramelized onions simmered in rich beef broth and topped with melted Gruyère. A Nordic kitchen favorite.

Ingredients (6 servings)

• 6 large yellow onions, thinly sliced
• 6 cups (1.4 liters) high-quality beef broth
• 3/4 cup (180 ml) dry white wine
• 6 thick slices of French baguette
• 2.5 cups (250 g) shredded Gruyère or Swiss cheese
• 3 tbsp (42 g) butter
• 1.5 tsp (3 g) dried thyme

Instructions

1. Melt butter in a heavy-bottomed pot over medium-low heat. Add the sliced onions and a pinch of salt.
2. Cook slowly, stirring every 5 minutes, for 45–50 minutes until the onions are a deep, dark mahogany brown.
3. Add the white wine to deglaze the pan. Add the beef broth and thyme. Simmer for 15–20 minutes.
4. Ladle the soup into six oven-safe bowls. Top each with a baguette slice and a mountain of cheese.
5. Place bowls under the oven broiler for 3 minutes until the cheese is bubbling and charred.

Pro Tips

• Slow Caramelization: The secret is the slow, deep caramelization of the onions, which cannot be rushed. This is where the flavor lives.

See Also

• Creamy Nordic Salmon Soup (Authentic Lohikeitto)
• Creamy Nordic Summer Soup (Kesäkeitto)
• Creamy Roasted Pumpkin Soup

Categories: soups