Description
This classic French Onion Soup features deeply caramelized onions simmered in a rich beef broth, topped with toasted French bread and melted Gruyère cheese. A comforting and flavorful soup, perfect for a cozy meal.
Ingredients
Scale
Soup Ingredients
- 6 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 6 cups beef broth
- 1/2 cup dry white wine (optional)
- 2 cloves garlic, minced
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 sprigs fresh thyme
- 1 bay leaf
Bread and Cheese Topping
- 4 slices crusty French bread, 1 inch thick
- 2 cups grated Gruyère cheese
Instructions
- Sauté onions: In a large heavy-bottomed pot, melt the butter with the olive oil over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until softened, approximately 15 minutes.
- Caramelize onions: Sprinkle the sugar and salt over the onions. Continue cooking, stirring frequently, until the onions become deep golden brown and caramelized, about 30 to 40 minutes.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute to release its aroma.
- Deglaze pot: Pour in the white wine, if using, and scrape any browned bits from the bottom of the pot with a wooden spoon. Let it simmer for 2 to 3 minutes to enhance the flavor.
- Simmer broth: Add the beef broth, fresh thyme sprigs, bay leaf, and black pepper. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 30 minutes. Remove and discard the thyme and bay leaf.
- Toast bread: Preheat the broiler. Arrange the French bread slices on a baking sheet and toast under the broiler until both sides are lightly golden, about 1-2 minutes per side.
- Assemble bowls: Ladle the hot soup into oven-safe bowls. Top each bowl with a toasted slice of French bread and a generous handful of grated Gruyère cheese.
- Broil and serve: Place the bowls under the broiler until the cheese melts and bubbles, approximately 2 to 3 minutes. Serve immediately while hot and enjoy.
Notes
- Use a heavy-bottomed pot to ensure even caramelization of the onions without burning.
- If you prefer a vegetarian version, replace beef broth with vegetable broth and omit the white wine if desired.
- Gruyère cheese can be substituted with Emmental or Swiss cheese for a similar melt and flavor.
- Be careful when broiling the assembled soup to prevent burning the cheese or bread – watch closely.
- The slow caramelization of onions is key to developing the soup’s signature sweetness and depth of flavor.
