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This French onion soup starts with a rich, homemade beef bone stock, roasted to a deep golden hue before being simmered with aromatic vegetables for hours. The onions are slowly caramelized until jammy and deeply flavorful, then deglazed with port wine for a touch of sweetness. Topped with crispy bacon, buttery garlic toast, and a generous layer of bubbling, golden Gruyère, this soup is a sensory delight from start to finish.
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Roast the beef marrow bones at 220°C (430°F) for 30–40 minutes until deeply golden.
Transfer the roasted bones to a large pot.
Add carrots, celery, onion, garlic, parsley stems, bay leaf, and black peppercorns to the pot.
Cover with cold water, bring slowly to a simmer, and skim off any impurities.
Cook gently for 3–4 hours, then strain and keep the stock hot.
Thinly slice the onions.
Melt the butter with the neutral oil in a heavy pot.
Add the sliced onions and a pinch of salt. Cook on low heat for 30–40 minutes, stirring regularly, until deeply caramelized and jammy.
Add the sugar halfway through cooking the onions.
Deglaze the pot with port wine and reduce almost completely.
Add about 1.2 L of hot stock, season with black pepper, and simmer gently for 20 minutes.
Adjust the seasoning as needed.
Toast the bread slices in butter until golden.
While the bread is hot, rub it with the garlic clove.
Cook the bacon slices until crispy, then roughly chop them into pieces.
Ladle the soup into ovenproof bowls.
Add the chopped bacon to the soup, then top with the buttered garlic toast.
Generously cover the toast with grated Gruyère.
Grill the bowls at 220°C (430°F) for 5–7 minutes, until the cheese is bubbling and deeply golden.
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If you don’t have marrow bones, you can use a good-quality beef stock as a substitute.
For a vegetarian version, use a rich vegetable stock instead of beef stock.
Stir the onions regularly while caramelizing to prevent burning and ensure even cooking.
Use a neutral oil like sunflower or vegetable oil to avoid overpowering the flavor of the onions.
Can I use store-bought beef stock instead of making it from scratch?
Yes, you can use a good-quality beef stock if you don’t have marrow bones.
How can I make this soup vegetarian?
Use a rich vegetable stock instead of beef stock and omit the bacon.
What type of bread works best for the garnish?
Rustic bread is ideal as it holds up well and adds a nice texture.
Can I prepare the soup in advance?
Yes, you can prepare the soup and stock in advance. Reheat and assemble with the garnish just before serving.
What can I use instead of Gruyère cheese?
You can substitute Gruyère with Emmental, Comté, or any other good melting cheese.
