Description
This Simple French Onion Soup recipe offers a comforting, rich bowl of deeply caramelized onions simmered in savory broth, topped with toasted baguette slices and melted Gruyère cheese. Perfect for a cozy meal, it balances sweet and savory flavors with a classic French touch.
Ingredients
Scale
Soup Base
- 4 large yellow onions, thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1/2 cup dry white wine (optional)
- 6 cups beef broth, low-sodium
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 bay leaf
Toppings
- 1 baguette, sliced
- 1 1/2 cups shredded Gruyère or Swiss cheese
Instructions
- Caramelize Onions: In a large pot or Dutch oven, melt the butter with olive oil over medium heat. Add the sliced onions, salt, sugar, and black pepper. Cook, stirring occasionally, for 30 to 40 minutes until the onions are deeply golden and caramelized, building rich sweetness and flavor.
- Add Garlic and Flour: Stir in the minced garlic and sprinkle the flour over the onions. Cook for 1 to 2 minutes, stirring constantly, to eliminate the raw flour taste while thickening the base slightly.
- Deglaze with Wine: Pour in the dry white wine, if using, scraping up any browned bits stuck to the pot’s bottom. Let it simmer for 2 to 3 minutes to allow the alcohol to evaporate and the flavors to meld.
- Add Broth and Herbs: Add the low-sodium beef broth, thyme, and bay leaf. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes, allowing the flavors to develop and the soup to slightly thicken.
- Prepare Baguette: While the soup simmers, preheat your broiler. Arrange the baguette slices on a baking sheet and toast them under the broiler until golden brown and crisp, about 1 to 2 minutes per side—watch closely to avoid burning.
- Assemble and Broil: Remove the bay leaf from the soup. Ladle the hot soup into oven-safe bowls or crocks. Top each bowl generously with toasted baguette slices and then pile on shredded Gruyère or Swiss cheese.
- Melt Cheese: Place the bowls under the preheated broiler for 2 to 4 minutes, or until the cheese is melted, bubbly, and lightly browned. Serve immediately to enjoy the gooey, cheesy topping with the flavorful soup below.
Notes
- Vegetarian option: Substitute beef broth with vegetable broth and use vegetarian-friendly cheese.
- Do not rush caramelizing the onions; this step is essential for deep, rich flavor and sweetness.
- For additional depth, add a splash of Worcestershire sauce or balsamic vinegar along with the broth.
- Use fresh thyme if possible for brighter herb flavor; dried thyme works well as a substitute.
- Serve with extra toasted baguette slices on the side for dipping.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop, Broiling
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 8 g
- Sodium: 740 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 45 mg
