Description
A classic French Onion Soup featuring caramelized onions simmered in a flavorful broth, topped with toasted baguette slices and melted Gruyère cheese. This comforting soup offers a perfect balance of sweetness from caramelized onions and savory richness from beef or vegetable broth, making it an ideal starter or light meal.
Ingredients
Scale
Soup Ingredients
- 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
Topping Ingredients
- 1 baguette, sliced into rounds
- 1 1/2 cups grated Gruyère cheese
Instructions
- Cook Onions: Heat butter and olive oil in a large pot over medium heat. Add the thinly sliced onions and cook for 10–15 minutes until they become softened and translucent.
- Caramelize Onions: Sprinkle the onions with sugar to aid caramelization. Continue cooking and stirring often for 20–25 minutes, adjusting heat as needed to prevent burning, until onions turn golden brown and deeply caramelized.
- Add Garlic and Deglaze: Stir in minced garlic and cook for 1 minute until fragrant. Pour in the white wine if using, and simmer until the liquid has mostly evaporated to concentrate flavors.
- Simmer Soup: Add the broth, bay leaves, and thyme to the pot. Bring to a simmer and cook uncovered for 20–30 minutes to allow flavors to meld. Season with salt and pepper to taste.
- Prepare Baguette: While the soup simmers, preheat your oven broiler. Arrange baguette slices on a baking sheet and toast them under the broiler until golden and crisp.
- Assemble and Broil: Ladle the hot soup into oven-safe bowls. Top each bowl with toasted baguette slices and a generous amount of grated Gruyère cheese. Place the bowls under the broiler until the cheese melts and becomes bubbly and slightly browned.
- Serve: Carefully remove from oven and serve the French Onion Soup immediately while hot and cheesy for best enjoyment.
Notes
- Use a heavy-bottomed pot for even cooking of the onions and to prevent burning.
- White wine is optional but adds depth; substitute with extra broth if preferred.
- Gruyère cheese can be replaced with Swiss or mozzarella for variation.
- For a vegetarian version, use vegetable broth instead of beef broth.
- Be cautious when broiling the soup; use oven mitts and place the bowls on a baking sheet to prevent spills.
