French Onion Soup with Thyme Croutons

The combination of buttery thyme croutons with rich, oniony soup makes this meal irresistible.

Serves: 4Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Medium

Serves: 4


  • 1⁄4 cup unsalted butter, divided
  • 4 large Vidalia onions, peeled and thinly sliced
  • 1⁄2 tsp. kosher salt
  • 1⁄2 tsp. freshly ground black pepper
  • 5 cups beef or chicken broth
  • 1 bay leaf
  • 2 Tbsp. fresh thyme, divided
  • 2 large slices hearty white bread, cubed
  • 1 cup shredded Gruyère cheese
  • 2 Tbsp. chopped flat-leaf parsley


  • Melt 2 tablespoons butter in a medium saucepan over medium heat. Add the onions, salt, and pepper and stir well. Reduce heat to medium-low and cook the onions until they’re softened and caramelized, about 35 minutes.
  • Add the broth, bay leaf, and 1 tablespoon thyme. Simmer for 15 minutes.
  • Preheat oven to 400°F.
  • Melt remaining butter and thyme in a medium skillet over medium heat. Add bread cubes and coat all sides in the melted butter. Let cubes sit undisturbed after they’re coated for 1 1⁄2 minutes, or until golden brown. Flip the cubes using tongs, and let sit undisturbed for an additional 1 1⁄2 minutes until golden brown. Drain croutons on paper towels.
  • Divide soup into 4 oven-proof crocks. Top with croutons and cheese. Place the crocks on a large baking sheet. Bake until the cheese is browned and bubbly, about 10 minutes. Garnish with parsley.