Description
This classic French Onion Soup recipe features rich, caramelized onions simmered in savory beef broth, topped with toasted baguette slices and melted Gruyère cheese. Perfect for a cozy meal, this soup offers deep, comforting flavors and a satisfying cheesy crust.
Ingredients
Scale
Soup
- 4 large yellow onions, thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 6 cups beef broth (low sodium preferred)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1 bay leaf
- Salt and black pepper to taste
Toppings
- 1 baguette, sliced
- 2 cups grated Gruyère cheese
Instructions
- Caramelize Onions: In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the sliced onions, salt, and sugar. Cook, stirring often, for 30–40 minutes until the onions are deep golden brown and caramelized.
- Add Garlic: Stir in the minced garlic and cook for 1 minute to release its aroma without burning.
- Deglaze with Wine: Pour in the white wine and use a spoon to scrape up any browned bits stuck to the bottom of the pot. Let the wine simmer for 2–3 minutes to reduce and concentrate.
- Simmer Soup: Add the beef broth, Worcestershire sauce, thyme, and bay leaf. Bring the mixture to a simmer and cook uncovered for 20–25 minutes to meld flavors.
- Season: Remove the bay leaf and season the soup with salt and black pepper to taste.
- Toast Baguette Slices: Preheat the broiler. Arrange the baguette slices on a baking sheet and toast under the broiler for 1–2 minutes per side until golden and crisp.
- Assemble Bowls: Ladle the hot soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl and sprinkle generously with the grated Gruyère cheese.
- Broil Cheese: Place the bowls under the broiler until the cheese is melted, bubbly, and lightly browned, about 2–4 minutes. Watch closely to prevent burning.
- Serve: Remove from the oven and serve the soup hot for a comforting classic French experience.
Notes
- For a vegetarian version, substitute beef broth with vegetable broth and omit Worcestershire sauce.
- You can use Swiss cheese instead of Gruyère if needed.
- Proper caramelization of onions is essential to develop the soup’s rich, deep flavor.
