Description
This classic Easy French Onion Soup features slowly caramelized sweet onions simmered in a rich beef broth with fragrant herbs, topped with toasted baguette slices and melted Gruyère cheese. Perfectly hearty, comforting, and full of deep flavors, this recipe serves 6 and can be made with or without white wine for an extra depth of taste.
Ingredients
Scale
Soup Ingredients
- 4 large yellow onions, thinly sliced
- 3 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon sugar
- 1/2 cup dry white wine (optional)
- 6 cups beef broth (or a mix of beef and chicken broth)
- 2 bay leaves
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- Salt and pepper to taste
For Topping
- 1 baguette, sliced into 1-inch thick rounds
- 2 cups grated Gruyère cheese (or Swiss cheese)
Instructions
- Caramelize the Onions: In a large pot or Dutch oven, melt the butter and olive oil over medium heat. Add the thinly sliced onions and sugar, stirring occasionally. Cook the onions slowly for 30-40 minutes until they turn golden brown and develop a deep, caramelized flavor. Adjust the heat to prevent burning.
- Add Garlic and Wine: Stir in the minced garlic and cook for an additional minute until fragrant. If using, pour in the dry white wine and cook for 3-4 minutes, scraping the bottom of the pot to lift any browned bits, until the wine has reduced by half.
- Add Broth and Simmer: Pour in the beef broth and add the bay leaves and thyme. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20-30 minutes to meld the flavors. Season the soup with salt and pepper to taste and remove the bay leaves before serving.
- Toast the Baguette: While the soup simmers, preheat your oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and brush them lightly with olive oil. Toast in the oven for 5-7 minutes or until the bread slices are golden and crispy.
- Assemble and Broil: Ladle the hot soup into oven-safe bowls. Place one toasted baguette slice on top of each bowl, then sprinkle generously with grated Gruyère cheese. Place the bowls under the broiler for 3-5 minutes until the cheese melts and bubbles with a beautiful golden crust.
- Serve: Carefully remove the bowls from the oven using oven mitts and allow them to cool slightly before serving to avoid burns. Enjoy your warm, cheesy, and flavorful French onion soup!
Notes
- Using a mix of beef and chicken broth can lighten the soup while preserving flavor.
- If you prefer a vegetarian version, substitute vegetable broth and omit the cheese or use a vegan cheese alternative.
- Caramelizing onions slowly is key to developing the soup’s rich flavor, so do not rush this step by increasing heat too much.
- The soup can be prepared a day ahead; refrigerate and reheat gently before serving.
- Feel free to use Swiss cheese if Gruyère is unavailable; both melt well and complement the soup’s flavor.