Description
A rich and savory French onion soup, inspired by the popular Longhorn Steakhouse recipe, featuring caramelized onions, a flavorful broth, and topped with melted cheese and toasted bread.
Ingredients
- 4 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cups beef broth
- 1 cup white wine
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 1 bay leaf
- 1 teaspoon sugar
- Salt and pepper to taste
- 4 slices French baguette
- 1 ½ cups shredded Gruyère cheese
- ½ cup shredded Swiss cheese
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Heat butter and olive oil in a large pot over medium heat. Add sliced onions and cook, stirring occasionally, until caramelized, about 30 minutes.
- Add sugar, thyme, bay leaf, salt, and pepper to the onions, stirring to combine.
- Pour in the white wine and cook for another 5 minutes, allowing it to reduce slightly.
- Pour in the beef broth and bring the mixture to a boil. Reduce heat and let it simmer for 20-30 minutes to let the flavors meld.
- While the soup simmers, toast the baguette slices in the oven until golden and crisp.
- Preheat the broiler to high. Ladle the soup into oven-safe bowls and place a slice of toasted baguette on top of each bowl of soup.
- Top the bread with shredded Gruyère and Swiss cheeses.
- Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
- Remove the soup from the oven and garnish with fresh parsley, if desired. Serve immediately.
Notes
- For a richer flavor, use a combination of beef and chicken broth.
- Make sure the bread is fully toasted before broiling to prevent it from becoming soggy in the soup.
- You can make the soup ahead of time and reheat before adding the cheese and broiling.