Description
Classic French Onion Soup is a comforting and flavorful dish featuring caramelized onions simmered in beef broth with herbs, finished with toasted baguette slices topped with melted Gruyère cheese. This rich and hearty soup is perfect for cozy dinners.
Ingredients
Scale
Soup
- 4 large onions, thinly sliced
- 4 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 8 cups beef broth
- 1/2 cup dry white wine
- 1 teaspoon thyme
- 1 bay leaf
- Salt to taste
- Black pepper to taste
Toppings
- 8 slices of baguette
- 2 cups grated Gruyère cheese
Instructions
- Melt fats: Melt butter and olive oil in a large pot over medium heat, preparing the base for caramelizing the onions.
- Caramelize onions: Add sliced onions and sugar, cooking slowly until the onions turn a deep golden brown and caramelize, about 30 minutes, stirring occasionally to prevent burning.
- Deglaze with wine: Pour in the dry white wine and cook for 5 minutes, scraping the bottom of the pot to release all flavorful browned bits.
- Simmer soup: Add beef broth, thyme, bay leaf, salt, and black pepper. Bring to a simmer and cook gently for 30 minutes to deepen flavors.
- Prepare oven and toast bread: Preheat the oven to broil. Toast the baguette slices until golden brown, either in the oven or a toaster.
- Assemble soup bowls: Remove the bay leaf from the soup and ladle the hot soup into oven-safe bowls. Place a slice of toasted baguette on top of each bowl and sprinkle generously with grated Gruyère cheese.
- Broil for finish: Place the bowls under the broiler and broil for 3-5 minutes until the cheese is bubbly and golden brown.
- Serve hot: Carefully remove from oven and serve immediately while hot and melty.
Notes
- Caramelizing onions is key to developing the deep flavor; patience is essential.
- Use dry white wine like Sauvignon Blanc or Chardonnay for best results.
- Gruyère cheese melts well and gives the soup its characteristic taste, but Emmental can be substituted.
- Use oven-safe bowls to avoid cracking in the broiler.
- Adjust salt and pepper to taste after simmering, as broth can vary in saltiness.
- For a vegetarian version, substitute beef broth with vegetable broth and omit cheese or use a vegetarian cheese alternative.
