Description
A rich and savory classic French onion soup made in a Dutch oven, featuring slow-cooked caramelized onions, flavorful beef broth, and topped with toasted baguette slices and melted Gruyère cheese for a comforting and elegant dish.
Ingredients
Soup Ingredients
- 4 large onions, thinly sliced
- 3 tablespoons butter
- 1 tablespoon olive oil
- 4 cups beef broth
- 1 cup dry white wine (optional)
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
Toppings
- Baguette slices
- 1 cup shredded Gruyère or Swiss cheese
Instructions
- Heat the fat: Melt butter and olive oil in a Dutch oven over medium heat to create the base fat for caramelizing the onions.
- Caramelize onions: Add sliced onions and cook slowly for 30 to 40 minutes, stirring occasionally, until the onions are deeply caramelized and golden brown, which develops the rich flavor.
- Add aromatics and simmer: Stir in the white wine (if using), thyme, bay leaf, salt, and pepper. Simmer the mixture for 2 minutes to meld flavors and reduce alcohol if wine is added.
- Add broth and simmer: Pour in the beef broth and allow the soup to simmer gently for 20 minutes, allowing the flavors to deepen and combine.
- Toast bread: While the soup simmers, toast the baguette slices until lightly browned and crisp.
- Prepare for broiling: Ladle the hot soup into oven-safe bowls. Place toasted baguette slices on top, then sprinkle generously with shredded Gruyère or Swiss cheese.
- Broil cheese topping: Place the bowls under a broiler until the cheese melts and bubbles with a golden top, usually 2 to 4 minutes. Serve immediately.
Notes
- Caramelizing onions slowly is key to achieving a deep, rich flavor.
- For a vegetarian version, substitute beef broth with vegetable broth.
- Ensure bowls are oven-safe to prevent cracking under the broiler.
- White wine is optional but adds an extra layer of flavor and acidity.
- Use good quality cheese like Gruyère for authentic taste and optimal melting.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop and Broiling
- Cuisine: French
