Description
French Onion Soup is a comforting and flavorful dish made with caramelized onions, rich broth, and a golden, cheesy topping. This easy recipe simplifies the process without sacrificing the deep, savory flavors that make this soup a classic. Perfect for a cozy dinner or an impressive starter.
Ingredients
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For the Soup:
- 4 large yellow onions, thinly sliced
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp sugar
- 1 tsp salt
- 2 cloves garlic, minced
- 4 cups beef broth (or chicken broth for a lighter flavor)
- 2 cups water
- 1/2 cup dry white wine (optional)
- 2 sprigs of fresh thyme (or 1/2 tsp dried thyme)
- 1 bay leaf
- Salt and pepper to taste
For the Topping:
- 4–6 slices of baguette, toasted
- 1 cup shredded Gruyère cheese (or a mix of Gruyère and Swiss)
Instructions
Caramelize the Onions:
- Heat butter and olive oil in a large pot or Dutch oven over medium heat.
- Add the sliced onions, sugar, and salt. Cook for 25–30 minutes, stirring occasionally, until the onions are deeply golden and caramelized. Reduce heat if necessary to prevent burning.
- Stir in the garlic and cook for another 1–2 minutes until fragrant.
Make the Soup Base:
- Add the white wine (if using) to deglaze the pot, scraping up any browned bits. Simmer for 2–3 minutes until slightly reduced.
- Pour in the beef broth, water, thyme, and bay leaf. Bring to a boil, then reduce to a simmer.
- Simmer the soup for 20–25 minutes to allow the flavors to meld. Remove the thyme sprigs and bay leaf before serving. Adjust seasoning with salt and pepper.
Prepare the Topping:
- Preheat your broiler to high. Ladle the soup into oven-safe bowls or ramekins.
- Top each bowl with a toasted baguette slice and a generous handful of Gruyère cheese.
- Place the bowls on a baking sheet and broil for 2–3 minutes, or until the cheese is melted and bubbly.
Serve:
- Serve the soup immediately, garnished with fresh thyme if desired.
Notes
- For a vegetarian version, use vegetable broth instead of beef broth.
- If you don’t have Gruyère, use mozzarella, provolone, or any melty cheese.
- Toast the baguette slices beforehand to prevent them from becoming too soggy.