Description
French Onion Soup is a classic French bistro dish featuring slowly caramelized yellow onions simmered in a rich beef broth, topped with toasted baguette slices and melted Gruyère cheese. This hearty, flavorful soup combines deep caramelized sweetness with savory broth and a golden cheese crust, perfect for cozy meals.
Ingredients
Scale
Main Ingredients
- 4 large yellow onions, thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon sugar
- ½ teaspoon salt
- 2 cloves garlic, minced
- ½ cup dry white wine (optional)
- 6 cups beef broth, low sodium
- 2 sprigs fresh thyme or ½ teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
For Serving
- 1 baguette, sliced
- 1½ cups grated Gruyère cheese
Instructions
- Caramelize Onions: In a large pot or Dutch oven, melt the butter with olive oil over medium heat. Add the thinly sliced onions, sugar, and salt. Cook slowly while stirring frequently for 35–45 minutes until onions are deeply caramelized and golden brown, developing a sweet, rich flavor.
- Add Garlic: Stir in the minced garlic and cook for 1 additional minute until fragrant, taking care not to burn it.
- Deglaze the Pot: Pour in the dry white wine if using, scraping up any browned bits from the bottom of the pot to incorporate their flavor into the soup. If omitting wine, skip this step.
- Add Broth and Herbs: Stir in the beef broth, thyme, and bay leaf. Bring the mixture to a gentle simmer and cook for 20–25 minutes to allow flavors to meld together beautifully.
- Season Soup: Remove the thyme sprigs and bay leaf. Taste the soup and adjust seasoning with additional salt and pepper as desired.
- Toast Bread: Preheat your oven to 400°F (200°C). Arrange baguette slices on a baking sheet and toast for 5–7 minutes until crisp and lightly golden. Set aside.
- Assemble Bowls: Ladle the hot soup into oven-safe bowls. Top each serving with one or two toasted baguette slices. Generously sprinkle grated Gruyère cheese over the bread.
- Broil Cheese: Place the bowls under the broiler for 2–3 minutes until the cheese melts, bubbles, and turns golden brown, creating a delicious crust.
- Serve: Serve the soup hot immediately for the best experience, enjoying the contrasting textures of savory liquid and crispy cheesy toast.
Notes
- For a vegetarian version, substitute beef broth with vegetable broth and use vegetarian cheese or omit cheese for vegan-friendly.
- If Gruyère cheese is unavailable, Swiss cheese or provolone are excellent substitutes that melt well.
- Toast extra baguette slices on the side for dipping into the flavorful soup.
