Description
A classic French Onion Soup featuring deeply caramelized onions simmered in rich beef broth, topped with toasted baguette slices and melted Gruyère cheese for a comforting and flavorful meal.
Ingredients
Scale
Soup Ingredients
- 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
- 8 cups beef broth, preferably low-sodium
- 2 teaspoons Worcestershire sauce
- 1 bay leaf
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
Toppings
- 1 baguette, sliced
- 2 cups shredded Gruyère cheese
Instructions
- Caramelize Onions: In a large Dutch oven or heavy-bottomed pot, melt the butter with olive oil over medium heat. Add the sliced onions, salt, and sugar. Cook, stirring often, until the onions are deeply golden and caramelized, about 35 to 40 minutes.
- Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
- Deglaze with Wine: Pour in the white wine to deglaze the pot, scraping up any browned bits on the bottom. Let the mixture simmer for 2 to 3 minutes to reduce slightly.
- Add Broth and Seasonings: Add the beef broth, Worcestershire sauce, bay leaf, and dried thyme. Bring the soup to a simmer, then reduce the heat and cook uncovered for 20 to 25 minutes to meld flavors.
- Season Soup: Taste and adjust seasoning with salt and black pepper as needed.
- Toast Baguette: While the soup simmers, toast the baguette slices under the broiler until golden and crisp, about 1 to 2 minutes per side.
- Assemble and Broil: Ladle the soup into oven-safe bowls, top each with a toasted baguette slice, and sprinkle a generous amount of shredded Gruyère cheese on top. Place the bowls under the broiler for 2 to 3 minutes or until the cheese is bubbly and golden.
- Serve: Carefully remove the bowls from the oven and serve the soup hot.
Notes
- Slowly caramelizing the onions is essential for building the soup’s rich, sweet flavor.
- For a vegetarian version, substitute vegetable broth and omit Worcestershire sauce.
- Swiss or mozzarella cheese can be used as alternatives to Gruyère.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: French
