French onion soup—rich, cheesy, and swimming in controversy. Some say broth choice is everything, others swear by their caramelization technique. But today, I’m showing you the only way that truly matters—because once you taste this, there’s no going back. Let’s dive in!

Ingredients:
3 tbsp unsalted butter
4 large yellow or pink onions, peeled and thinly sliced
2 litres / 8 cups / 2 quarts hot beef stock
½ tsp sea salt flakes / kosher salt, or to taste
½ tsp ground black pepper, plus more to taste
1 cup / 240 ml dry white wine
1 tbsp all-purpose flour
8 to 12 (½-inch) slices baguette or French bread
Grated cheese (ideally Gruyère)

Yield:
4 to 6 servings

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Recipe chapters

00:00 Ingredients
00:18 Onions
01:15 Caramelize
02:22 Wine, flour
03:40 Beef stock
04:25 Salt, pepper
05:57 Bread, cheese
06:25 Broil

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