Description
Classic French Onion Soup is a comforting and flavorful dish featuring slowly caramelized onions, a rich beef broth, and a savory topping of toasted baguette slices smothered in melted Gruyère cheese. Perfect as a hearty appetizer or light 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
- 1/4 cup dry white wine (optional)
- 6 cups beef broth, preferably low sodium
- 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Topping Ingredients
- 1 baguette, sliced
- 2 cups shredded Gruyère cheese
Instructions
- Caramelize Onions: In a large Dutch oven or heavy pot, melt the butter with the olive oil over medium heat. Add the sliced onions and salt, and cook, stirring often, for about 10 minutes until softened. Stir in the sugar and continue cooking, stirring occasionally, for 30 to 40 minutes until the onions are deep golden brown and caramelized.
- Add Garlic and Wine: Stir in the minced garlic and cook for 1 more minute. Pour in the white wine if using, and deglaze the pot by scraping up the browned bits from the bottom. Let the wine reduce for 2 to 3 minutes.
- Simmer Soup: Add the beef broth, thyme, and bay leaf. Bring the mixture to a simmer, then reduce heat and cook uncovered for 20 to 25 minutes to develop the flavors. Remove and discard thyme sprigs and bay leaf. Taste and adjust seasoning with salt and pepper.
- Toast Baguette Slices: While the soup simmers, preheat your oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and toast in the oven for 5 to 7 minutes until lightly golden.
- Assemble and Broil: Ladle the hot soup into oven-safe bowls. Top each bowl with one or two toasted baguette slices, then sprinkle generously with shredded Gruyère cheese. Place the bowls on a baking sheet and broil on high for 2 to 3 minutes, or until the cheese is melted, bubbly, and lightly browned.
- Serve: Carefully remove from the oven and serve immediately while hot.
Notes
- Slowly caramelizing the onions is essential to develop deep, rich flavor.
- Use oven-safe bowls when broiling the cheese topping to avoid damage or accidents.
- Alternatively, toast the cheese-topped bread separately and float it on top of the soup before serving.
- For a vegetarian version, substitute beef broth with vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop, Broiling
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 9 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 45 mg
