Description
French Onion Soup is a classic French comfort food featuring caramelized onions simmered in a savory beef broth, topped with toasted baguette slices and melted Gruyère cheese. This hearty, flavorful soup is perfect as a warming starter or a satisfying main dish.
Ingredients
Soup Ingredients
- 4 large yellow onions, thinly sliced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 8 cups beef broth (preferably homemade or low sodium)
- 1/2 cup dry white wine or dry sherry (optional)
- 2 fresh thyme sprigs
- 1 bay leaf
Topping Ingredients
- 1 baguette, sliced into 1/2 inch thick rounds
- 2 cups grated Gruyère cheese
Instructions
- Prepare Onions: Peel and thinly slice the yellow onions to ensure even caramelization.
- Caramelize Onions: In a large heavy-bottomed pot or Dutch oven, melt the butter with olive oil over medium heat. Add the sliced onions along with sugar and salt; cook slowly, stirring frequently, until onions are deeply golden and caramelized, about 40 to 50 minutes. This step builds the rich flavor base of the soup.
- Add Garlic and Flour: Stir in the minced garlic and cook for 1 minute. Sprinkle the flour over the onions and cook, stirring constantly, for about 2 minutes to eliminate the raw flour taste and help thicken the soup.
- Deglaze Pot: Pour in the white wine or dry sherry (if using) to deglaze the pot, scraping up any browned bits from the bottom to add depth of flavor.
- Add Broth and Herbs: Add the beef broth, fresh thyme sprigs, and bay leaf to the pot. Bring the soup to a boil, then reduce heat and simmer gently for 30 minutes to allow the flavors to meld. Remove the thyme sprigs and bay leaf at the end.
- Prepare Bread Topping: While the soup simmers, preheat your oven’s broiler. Arrange baguette slices on a baking sheet and toast under the broiler until golden brown, about 1-2 minutes per side. Keep a close eye to avoid burning.
- Assemble and Broil: Ladle the hot soup into oven-safe bowls. Float one or two toasted baguette slices on top of each bowl, then generously sprinkle grated Gruyère cheese over the bread. Place the bowls onto a baking sheet and broil in the oven until the cheese is melted, bubbly, and slightly browned, approximately 3-5 minutes.
- Serve: Carefully remove from the oven (bowls will be hot) and serve immediately while the cheese is warm and gooey.
Notes
- For a vegetarian version, substitute beef broth with rich vegetable broth and omit the Gruyère for a vegan diet or use vegan cheese alternatives.
- Caramelizing onions slowly and patiently is key for developing the soup’s characteristic sweetness.
- Use oven-safe soup bowls or ramekins to safely broil the cheese topping.
- If you don’t have a broiler, you can melt the cheese under a very hot oven or use a kitchen torch carefully.
- Leftovers reheat well on the stovetop, but the bread and cheese topping are best added fresh before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
