Description
French Onion Soup is a timeless classic that combines slowly caramelized yellow onions, savory beef broth, and a golden, bubbly Gruyère cheese topping over toasted baguette slices. This rich and comforting soup offers deep, layered flavors with a comforting texture, perfect for cozy nights or impressing guests with a hearty appetizer.
Ingredients
Scale
Vegetables & Aromatics
- 4 large yellow onions, thinly sliced
- 2 cloves garlic, minced
- 2 sprigs fresh thyme
- Salt and freshly ground black pepper, to taste
Fats
- 2 tablespoons butter
- 1 tablespoon olive oil
Liquids
- 1/2 cup dry white wine or sherry
- 6 cups beef broth (or vegetable broth for vegetarian version)
Breads & Cheese
- 1 French baguette, sliced and toasted
- 2 cups Gruyère cheese, grated (or fontina/mozzarella as alternatives)
Instructions
- Caramelize the Onions: Thinly slice the yellow onions and cook them slowly in a mixture of butter and olive oil over low heat. Stir frequently for about 45 minutes until the onions become deeply golden brown and fragrant, unlocking their natural sweetness.
- Add Garlic and Herbs: Stir in the minced garlic and fresh thyme, cooking for an additional minute to release their aromas without burning.
- Deglaze with Wine: Pour in the dry white wine or sherry and scrape the bottom of the pan to lift all the caramelized bits, adding depth and balanced acidity to the soup.
- Simmer with Broth: Add the beef broth and bring the mixture to a gentle simmer. Let it cook uncovered for at least 30 minutes, allowing flavors to meld and the soup to thicken slightly. Season with salt and pepper to taste.
- Prepare the Bread and Cheese: While the soup simmers, slice the baguette and toast the pieces until crisp. Grate the Gruyère cheese generously, ensuring you have enough for a thick topping.
- Assemble and Broil: Ladle the hot soup into oven-safe bowls, float the toasted bread slices on top, then cover with a thick layer of grated Gruyère. Place under a broiler until the cheese is bubbly, melted, and golden with browned spots. Serve immediately for the best texture and cheesy pull.
Notes
- Patience is key: slow caramelization of onions develops the soup’s rich flavor.
- Use high-quality beef broth for the deepest, most authentic taste.
- Don’t skip deglazing with wine or sherry to balance the onion’s sweetness.
- Oven-safe bowls are essential for broiling cheese safely and evenly.
- Toast baguette slices thoroughly to keep them crunchy under the soup.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Appetizers
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 320
- Sugar: 8g
- Sodium: 860mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 55mg