Description
This Simple French Onion Soup recipe delivers a comforting classic with rich caramelized onions simmered in flavorful broth, topped with toasted baguette slices and melted Gruyère cheese. Perfect for a cozy meal that’s hearty and delicious.
Ingredients
Scale
Soup
- 4 large yellow onions, thinly sliced
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 2 tsp sugar
- 3 garlic cloves, minced
- 1/2 cup dry white wine (optional)
- 6 cups beef or vegetable broth
- 2 bay leaves
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- Salt and pepper to taste
Toppings
- 1 baguette, sliced into rounds
- 1 1/2 cups grated Gruyère cheese
Instructions
- Heat Butter and Oil: In a large pot over medium heat, melt the butter with olive oil. Add the thinly sliced onions and cook them for 10 to 15 minutes until they start to soften.
- Caramelize Onions: Sprinkle the onions with sugar to enhance sweetness and continue cooking for 20 to 25 minutes, stirring frequently to caramelize them to a deep golden brown. Adjust the heat as necessary to avoid burning.
- Add Garlic and Deglaze: Stir in the minced garlic and cook for about 1 minute until fragrant. Pour in the white wine if using, scraping the bottom of the pot to deglaze and cook until mostly evaporated.
- Simmer Soup: Add the beef or vegetable broth, bay leaves, and thyme. Bring to a simmer and cook uncovered for 20 to 30 minutes to allow flavors to meld. Season with salt and pepper to taste.
- Toast Baguette: While the soup simmers, preheat the broiler. Arrange the baguette slices on a baking sheet and toast them under the broiler until golden and crisp.
- Assemble and Broil: Ladle the hot soup into oven-safe bowls. Top each with toasted baguette rounds and a generous amount of grated Gruyère cheese. Place the bowls under the broiler until the cheese melts, bubbles, and turns slightly golden. Serve immediately while hot.
Notes
- Use yellow onions for their natural sweetness, but you can mix in some sweet onions or shallots for variation.
- Dry white wine is optional but adds depth of flavor; substitute with extra broth if preferred.
- Gruyère can be replaced with Swiss cheese or mozzarella, though Gruyère offers the best traditional taste.
- Broth choice can be beef for richer flavor or vegetable for vegetarian preferences.
- Careful not to burn the onions during caramelization—stir often and control heat as needed.
- Use oven-safe bowls for broiling the topped soup. Alternatively, assemble in a baking dish.
