Description
Classic French Onion Soup is a warm, comforting dish featuring caramelized onions simmered in a rich beef broth with white wine and herbs. Topped with toasted baguette slices and melted Gruyère cheese broiled to golden perfection, this soup offers a luscious and savory experience perfect for cozy meals.
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
- Heat fats: Melt butter and olive oil in a large pot over medium heat to create the base for caramelizing the onions.
- Caramelize onions: Add thinly sliced onions and sugar; cook slowly, stirring occasionally, for about 30 minutes until golden and deeply caramelized to develop sweetness and flavor.
- Deglaze with wine: Pour in the white wine and cook for 5 minutes, scraping the bottom of the pot to lift any browned bits.
- Simmer soup: Add beef broth, thyme, bay leaf, salt, and black pepper. Bring to a simmer and cook gently for 30 minutes for flavors to meld.
- Broil preparation: Preheat your oven’s broiler to get ready for toasting bread and melting cheese.
- Toast baguette slices: Arrange baguette slices on a baking sheet and toast under the broiler until golden brown, about 1-2 minutes per side. Watch carefully to avoid burning.
- Prepare bowls: Remove bay leaf from the soup. Ladle the hot soup into oven-safe bowls.
- Add toppings: Place a toasted baguette slice on top of each soup bowl and sprinkle generously with grated Gruyère cheese.
- Broil cheese: Place bowls under the broiler and cook until the cheese bubbles and turns golden brown, about 3-5 minutes.
- Serve: Carefully remove from the oven and serve the soup hot to enjoy the rich flavors and melted cheese topping.
Notes
- For a vegetarian version, substitute beef broth with vegetable broth and omit the white wine or replace it with additional broth.
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor when deglazing.
- Gruyère cheese can be substituted with Emmental or Swiss cheese if unavailable.
- Caramelizing onions slowly is key for depth of flavor; don’t rush this step.
- Take care when broiling the soup to avoid burning the cheese; keep an eye on the oven.
