Description
A classic French Onion Soup recipe featuring caramelized onions simmered in savory broth, topped with toasted baguette slices and melted Gruyère cheese, perfect for a comforting and flavorful meal.
Ingredients
Scale
Soup
- 4 large yellow onions, thinly sliced
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 2 tsp sugar
- 3 garlic cloves, minced
- 1/2 cup dry white wine (optional)
- 6 cups beef or vegetable broth
- 2 bay leaves
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- Salt and pepper to taste
Toppings
- 1 baguette, sliced into rounds
- 1 1/2 cups grated Gruyère cheese
Instructions
- Heat Butter and Oil: In a large pot over medium heat, melt the butter with the olive oil. Add the thinly sliced onions and cook for 10–15 minutes, stirring occasionally, until they become softened but not browned.
- Caramelize Onions: Sprinkle the onions with sugar to aid caramelization. Continue cooking for 20–25 minutes, stirring often and adjusting the heat as needed to prevent burning, until the onions are deeply golden and richly caramelized.
- Add Garlic and Deglaze: Stir in the minced garlic and cook for about 1 minute until fragrant. Pour in the dry white wine, if using, to deglaze the pan, scraping up any browned bits from the bottom. Simmer until the wine has mostly evaporated.
- Add Broth and Herbs: Stir in the beef or vegetable broth, bay leaves, and thyme. Bring to a simmer and cook uncovered for 20–30 minutes to develop the flavors. Season with salt and freshly ground black pepper to taste.
- Toast Baguette Slices: Preheat your oven’s broiler. Place the baguette slices on a baking sheet and toast them under the broiler until golden and crisp, about 1-2 minutes per side. Watch carefully to avoid burning.
- Assemble and Broil: Ladle the hot soup into oven-safe bowls. Place toasted baguette slices on top of each bowl of soup, and generously sprinkle with grated Gruyère cheese. Place the bowls under the broiler until the cheese is melted, bubbly, and slightly browned, about 3-5 minutes. Serve immediately while hot.
Notes
- Use beef broth for a traditional rich flavor or vegetable broth for a vegetarian option.
- If you prefer, substitute Gruyère with Swiss or mozzarella cheese.
- Be cautious when broiling the soup bowls to prevent spills or burns.
- For deeper flavor, cook the onions low and slow for an extended caramelization period.
- This soup can be prepared partially in advance; caramelize onions and simmer the broth, then assemble and broil just before serving.
