Description
This classic French Onion Soup features deeply caramelized onions simmered in a rich beef broth, topped with toasted croutons and melted Gruyère cheese. Warm, savory, and comforting, it’s the perfect restaurant-quality soup to enjoy at home.
Ingredients
Main Ingredients
- 4 large yellow onions, thinly sliced
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon sugar (optional, for caramelization)
- 2 cloves garlic, minced
- ½ cup dry white wine (optional)
- 6 cups beef broth (or vegetable broth for vegetarian option)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 bay leaf
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
For the Topping
- 1 baguette, sliced into rounds
- 1½ cups grated Gruyère cheese (or Swiss or mozzarella)
Instructions
- Heat Butter and Oil: Heat butter and olive oil in a large pot over medium heat to prepare for caramelizing the onions.
- Caramelize Onions: Add sliced onions and cook, stirring occasionally, for 30–40 minutes until they become deeply caramelized, developing rich flavor.
- Add Sugar and Garlic: Sprinkle in sugar (if using) and add minced garlic; cook for an additional 1 minute to blend flavors.
- Deglaze with Wine: Pour in the white wine to deglaze the pot, scraping up browned bits from the bottom. Simmer until the wine has reduced.
- Add Broth and Seasonings: Add beef broth, thyme, bay leaf, salt, and black pepper to the pot.
- Simmer Soup: Bring to a simmer and cook for 20 minutes to meld flavors, then remove the bay leaf.
- Toast Baguette Slices: While the soup simmers, toast the baguette slices until crisp to create delicious croutons.
- Assemble Soup Bowls: Ladle the soup into oven-safe bowls, then top each with toasted croutons and a generous amount of grated cheese.
- Broil with Cheese: Place the bowls under a broiler for 2–3 minutes until the cheese melts and bubbles, forming a golden crust.
- Serve Hot: Remove from the oven and serve immediately while hot and comforting.
Notes
- Low and slow caramelization of onions gives the best flavor and depth to the soup.
- Gruyère cheese is traditional for topping, but Swiss or mozzarella can be used as alternatives.
- Use vegetable broth instead of beef broth for a vegetarian version.
- Store the soup without toppings in the refrigerator for up to 4 days. Assemble and broil just before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: French
