Description
A classic French onion soup featuring deeply caramelized yellow onions simmered in a rich beef broth with herbs and white wine, topped with toasted French baguette slices and melted Gruyère cheese for a comforting and flavorful dish.
Ingredients
Scale
Soup
- 4 large yellow onions, thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1/2 cup dry white wine (optional)
- 6 cups beef broth, preferably low sodium
- 2 teaspoons Worcestershire sauce
- 1 bay leaf
- 1/2 teaspoon fresh thyme (or 1/4 teaspoon dried)
- Salt and black pepper to taste
For Serving
- 4 slices French baguette, 1-inch thick
- 1 1/2 cups grated Gruyère cheese (or Swiss as a substitute)
Instructions
- Caramelize Onions: In a large pot or Dutch oven, melt butter with olive oil over medium heat. Add sliced onions, salt, and sugar. Cook, stirring frequently, for 30–40 minutes until onions are deeply golden and caramelized. Adjust heat as needed to prevent burning.
- Sauté Garlic and Make Roux: Add minced garlic and cook for 1 minute more. Sprinkle in the flour and stir for 1–2 minutes to create a light roux, which will help slightly thicken the soup.
- Deglaze with Wine: Pour in white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes to reduce and concentrate flavors.
- Simmer Soup: Stir in beef broth, Worcestershire sauce, bay leaf, and thyme. Bring the mixture to a simmer and cook uncovered for 20–25 minutes. Season with salt and black pepper to taste. Remove the bay leaf before serving.
- Toast Baguette: While the soup simmers, toast the baguette slices until crisp and golden.
- Broil with Cheese: Preheat the broiler. Ladle hot soup into oven-safe bowls, top each with a toasted baguette slice and a generous handful of shredded Gruyère cheese. Place bowls under the broiler for 2–3 minutes until the cheese is melted, bubbly, and lightly browned.
- Serve: Serve immediately with extra bread if desired, enjoying the rich, comforting flavors of this classic French soup.
Notes
- For a vegetarian version, substitute the beef broth with vegetable broth and omit the Worcestershire sauce.
- Caramelizing the onions slowly and patiently is essential to developing the soup’s rich, deep flavor.
- If you prefer, Swiss cheese can be used as a substitute for Gruyère cheese.
- Use oven-safe bowls that can withstand broiling to avoid accidents.
