Description
Classic French Onion Soup featuring caramelized onions simmered in a rich beef broth, topped with toasted baguette slices and melted Gruyere cheese for a comforting and flavorful meal.
Ingredients
Scale
Soup Base
- 4 large yellow onions, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 4 cloves garlic, minced
- 8 cups beef stock or broth
- 1/2 cup dry white wine
- 2 bay leaves
- 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
- Salt and pepper to taste
Toppings
- 1 baguette, sliced
- 2 cups grated Gruyere cheese
- Optional: Fresh parsley for garnish
Instructions
- Prepare the onions: In a large pot, melt the butter with olive oil over medium heat. Add the sliced onions and stir to coat them. Cook for 15-20 minutes, stirring occasionally, until onions are soft and translucent.
- Caramelize the onions: Add the sugar and a pinch of salt. Continue cooking, stirring frequently, until the onions become a deep golden brown and caramelized, about 25-30 minutes more.
- Add garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
- Deglaze with wine: Pour in the white wine, scraping any browned bits from the pot bottom. Allow the wine to reduce slightly to concentrate flavor.
- Simmer the soup: Add beef stock, bay leaves, and thyme. Bring to a simmer, cover partially, and cook for 30-40 minutes. Season with salt and pepper to taste.
- Toast baguette slices: Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet and toast until golden brown, about 5-7 minutes.
- Prepare for broiling: Remove bay leaves from soup. Ladle soup into oven-safe bowls, top each with toasted baguette slice and a generous amount of Gruyere cheese.
- Broil the cheese: Place bowls on a baking sheet under broiler until cheese is melted, bubbly, and golden brown, about 3-5 minutes. Watch carefully to avoid burning.
- Serve: Carefully remove from oven and garnish with fresh parsley if desired. Serve immediately.
Notes
- Use a heavy-bottomed pot to ensure even caramelization of onions.
- Be patient when caramelizing onions; the deep flavor develops slowly.
- White wine can be substituted with dry sherry or additional beef broth if preferred.
- Gruyere can be substituted with Swiss cheese or a blend of mozzarella and Parmesan for variation.
- To make it vegetarian, substitute beef stock with vegetable broth.
- Toast bread just before assembling to keep slices crisp.
- Broil closely to avoid burning the cheese topping.
- Fresh thyme is preferred for brighter flavor, but dried thyme works well too.
