Description
A classic French Onion Soup recipe featuring deeply caramelized onions simmered in rich beef broth, topped with toasted French baguette slices and melted Gruyère cheese, offering a comforting and flavorful hearty soup.
Ingredients
Scale
Onions and Aromatics
- 4 large yellow onions, thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon sugar
- ½ teaspoon salt
- 2 cloves garlic, minced
Broth and Seasonings
- 6 cups beef broth, preferably low-sodium
- ½ cup dry white wine or sherry (optional)
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon all-purpose flour
- Salt and pepper, to taste
Topping
- 4 slices French baguette
- 1 ½ cups shredded Gruyère cheese or Swiss cheese
Instructions
- Caramelize the 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, stirring frequently, for 30 to 40 minutes until the onions become deeply golden and caramelized, developing rich flavor.
- Add Garlic and Flour: Stir in the minced garlic and cook for an additional minute to release its aroma. Sprinkle the flour over the onions and stir continuously for 1 to 2 minutes to slightly thicken the mixture.
- Deglaze and Simmer: Pour in the white wine or sherry if using, scraping the bottom of the pot to loosen any browned bits. Add the beef broth, fresh thyme, and bay leaf. Bring the mixture to a boil, then reduce to a simmer and cook uncovered for 20 to 30 minutes to blend the flavors. Remove and discard the bay leaf. Season with salt and pepper to taste.
- Prepare for Broiling: Preheat your oven broiler. Ladle the hot soup into oven-safe bowls. Place one slice of French baguette on top of each bowl and sprinkle generously with shredded Gruyère cheese.
- Broil the Soup: Arrange the bowls on a baking sheet and broil for 2 to 4 minutes, watching carefully, until the cheese is bubbly and golden brown.
- Serve: Carefully remove the hot bowls from the oven and serve immediately while the cheese is melted and gooey.
Notes
- Use sweet onions such as Vidalia for a milder, sweeter flavor.
- The soup can be prepared in advance; broil the cheese topping just before serving for best texture.
- To make vegetarian, substitute beef broth with vegetable broth and omit any Worcestershire sauce if it is included elsewhere.
