CategoryChefs Choice, Soups
French Onion Soup is a rich, hearty, and aromatic dish with caramelized onions in a flavorful broth, topped with crusty baguette slices and gooey, melted Gruyère cheese. It’s a classic comfort food, perfect for a cozy evening or as an elegant starter.
For the Soup
4 large yellow onions (thinly sliced)
3 tbsp unsalted butter
1 tbsp olive oil
1 tsp sugar (optional, to enhance caramelization
½ tsp salt
¼ tsp freshly ground black pepper
2 tbsp all-purpose flour (for thickening)
½ cup dry white wine (optional, for depth of flavor)
6 cups beef broth (or a mix of beef and chicken broth)
1 bay leaf
5 sprigs fresh thyme (or 1 teaspoon dried thyme)
For the Topping
1 baguette (sliced into 1-inch rounds)
1 ½ cups Gruyère cheese (grated)
¼ cup Parmesan cheese (optional, for extra flavor)
Caramelize the Onions
1
-
Heat Butter and Oil:
- In a large, heavy-bottomed pot or Dutch oven, melt the butter with olive oil over medium heat.
-
Cook the Onions:
- Add the sliced onions, salt, and sugar (if using). Stir to coat the onions evenly.
- Cook for 30-40 minutes, stirring occasionally, until the onions are golden brown and caramelized. Reduce the heat if the onions start to stick or brown too quickly.
-
Add Flour:
- Sprinkle the flour over the onions and stir well. Cook for another 2 minutes to remove the raw taste of the flour.
Build the Broth
2
-
Deglaze with Wine:
- Pour in the white wine, scraping the bottom of the pot to release any caramelized bits. Simmer for 2-3 minutes until slightly reduced.
-
Add Broth and Herbs:
- Stir in the beef broth, bay leaf, and thyme. Bring the soup to a simmer and let it cook for 20-30 minutes, allowing the flavors to meld.
Prepare the Topping
3
-
Toast the Baguette:
- Preheat your oven to 400°F (200°C).
- Place the baguette slices on a baking sheet and toast for 5-7 minutes until golden brown. Set aside.
-
Add Cheese:
- Sprinkle each toasted baguette slice with a generous amount of grated Gruyère and Parmesan.
Assemble and Serve
4
-
Ladle the Soup:
- Remove the bay leaf and thyme sprigs from the soup. Ladle the soup into oven-safe bowls.
-
Top with Bread:
- Place 1-2 cheese-topped baguette slices on top of the soup in each bowl.
-
Broil:
- Place the bowls on a baking sheet and broil in the oven for 3-5 minutes, or until the cheese is melted, bubbly, and slightly browned.
-
Garnish and Serve:
- Garnish with a sprig of fresh thyme or cracked black pepper and serve immediately.
Pro Tips
5
- Best Onions: Yellow onions work best for their balance of sweetness and acidity.
- Make It Ahead: The soup base can be made a day in advance and reheated before adding the toppings.
- Cheese Options: Gruyère is classic, but you can also use Swiss, Emmental, or a mix of cheeses for variation.
Serving Suggestions
6
- Serve as a starter or pair it with a fresh green salad for a complete meal.
- Enjoy with a glass of dry white wine or a light red for an authentic French experience.
Ingredients
For the Soup
4 large yellow onions (thinly sliced)
3 tbsp unsalted butter
1 tbsp olive oil
1 tsp sugar (optional, to enhance caramelization
½ tsp salt
¼ tsp freshly ground black pepper
2 tbsp all-purpose flour (for thickening)
½ cup dry white wine (optional, for depth of flavor)
6 cups beef broth (or a mix of beef and chicken broth)
1 bay leaf
5 sprigs fresh thyme (or 1 teaspoon dried thyme)
For the Topping
1 baguette (sliced into 1-inch rounds)
1 ½ cups Gruyère cheese (grated)
¼ cup Parmesan cheese (optional, for extra flavor)
Directions
Caramelize the Onions
1
-
Heat Butter and Oil:
- In a large, heavy-bottomed pot or Dutch oven, melt the butter with olive oil over medium heat.
-
Cook the Onions:
- Add the sliced onions, salt, and sugar (if using). Stir to coat the onions evenly.
- Cook for 30-40 minutes, stirring occasionally, until the onions are golden brown and caramelized. Reduce the heat if the onions start to stick or brown too quickly.
-
Add Flour:
- Sprinkle the flour over the onions and stir well. Cook for another 2 minutes to remove the raw taste of the flour.
Build the Broth
2
-
Deglaze with Wine:
- Pour in the white wine, scraping the bottom of the pot to release any caramelized bits. Simmer for 2-3 minutes until slightly reduced.
-
Add Broth and Herbs:
- Stir in the beef broth, bay leaf, and thyme. Bring the soup to a simmer and let it cook for 20-30 minutes, allowing the flavors to meld.
Prepare the Topping
3
-
Toast the Baguette:
- Preheat your oven to 400°F (200°C).
- Place the baguette slices on a baking sheet and toast for 5-7 minutes until golden brown. Set aside.
-
Add Cheese:
- Sprinkle each toasted baguette slice with a generous amount of grated Gruyère and Parmesan.
Assemble and Serve
4
-
Ladle the Soup:
- Remove the bay leaf and thyme sprigs from the soup. Ladle the soup into oven-safe bowls.
-
Top with Bread:
- Place 1-2 cheese-topped baguette slices on top of the soup in each bowl.
-
Broil:
- Place the bowls on a baking sheet and broil in the oven for 3-5 minutes, or until the cheese is melted, bubbly, and slightly browned.
-
Garnish and Serve:
- Garnish with a sprig of fresh thyme or cracked black pepper and serve immediately.
Pro Tips
5
- Best Onions: Yellow onions work best for their balance of sweetness and acidity.
- Make It Ahead: The soup base can be made a day in advance and reheated before adding the toppings.
- Cheese Options: Gruyère is classic, but you can also use Swiss, Emmental, or a mix of cheeses for variation.
Serving Suggestions
6
- Serve as a starter or pair it with a fresh green salad for a complete meal.
- Enjoy with a glass of dry white wine or a light red for an authentic French experience.
Notes
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