Description
A classic French Onion Soup featuring deeply caramelized onions simmered in a savory beef broth, topped with toasted baguette slices and melted Gruyère cheese. This comforting and flavorful soup is perfect for cozy meals and highlights the rich, sweet, and savory flavors of caramelized onions.
Ingredients
Scale
Soup
- 4 large yellow onions, thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 4 cups low sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 bay leaf
Topping
- 1 baguette, sliced
- 2 cups shredded Gruyère or Swiss cheese
Instructions
- Caramelize the Onions: In a large pot or Dutch oven over medium heat, melt the butter with the olive oil. Add the thinly sliced onions, salt, and sugar. Cook, stirring occasionally, for 30 to 40 minutes until the onions are deeply golden brown and fully caramelized, developing a rich, sweet flavor.
- Add Garlic and Deglaze: Stir in the minced garlic and cook for an additional 1 minute to release its aroma. Pour in the dry white wine if using, scraping the bottom of the pot to lift any browned bits. Simmer for 2 to 3 minutes to reduce slightly and concentrate the flavor.
- Simmer the Soup: Add the low sodium beef broth, Worcestershire sauce, thyme leaves, bay leaf, and black pepper. Bring the mixture to a simmer and cook uncovered for 20 to 25 minutes to blend the flavors and reduce slightly. Remove the bay leaf and adjust seasoning to taste.
- Toast the Baguette Slices: While the soup simmers, preheat the broiler. Place the baguette slices on a baking sheet and toast them under the broiler until golden brown on both sides, watching closely to prevent burning.
- Assemble and Broil: Ladle the hot soup into broiler-safe bowls. Place one or two toasted baguette slices on top of each bowl, then generously sprinkle with shredded Gruyère or Swiss cheese. Place the bowls under the broiler for 2 to 3 minutes, or until the cheese is melted, bubbly, and slightly browned.
- Serve: Carefully remove the bowls from the oven and serve the French Onion Soup hot for a comforting and flavorful meal.
Notes
- For added depth of flavor, mix sweet onions with yellow onions when caramelizing.
- If you don’t have broiler-safe bowls, you can melt the cheese separately on the toasted baguette slices and add them to the soup bowls before serving.
- To make the soup vegetarian, substitute beef broth with vegetable broth, but note the flavor profile will change slightly.
