Description
Rich, savory, and deeply comforting, French Onion Soup is a timeless classic made with caramelized onions simmered in a flavorful beef broth, topped with crusty bread and melted, gooey Gruyère cheese. Perfect for cozy evenings, this elegant yet simple dish warms both the heart and soul with its layers of umami goodness.
Ingredients
4 tbsp unsalted butter
1 tbsp olive oil
1 tsp sugar (to enhance caramelization)
2 cloves garlic, minced
8 cups beef broth (preferably low-sodium)
½ cup dry white wine (optional, for deglazing)
2 tbsp all-purpose flour (for thickening)
1 tbsp Worcestershire sauce (optional, for umami boost)
2 tsp fresh thyme leaves (or 1 tsp dried thyme)
1 bay leaf
Salt and black pepper to taste
For the Topping:
1 baguette, sliced into 1-inch thick rounds
2 tbsp olive oil (for brushing)
1½ cups Gruyère cheese, shredded (or Swiss cheese as an alternative)
Fresh parsley, chopped (for garnish, optional)
Instructions
- Caramelize the Onions 🧅:
In a large heavy-bottomed pot, melt the butter with olive oil over medium heat. Add the sliced onions and stir to coat.Cook the onions slowly, stirring frequently, for about 30-40 minutes until they turn deep golden brown. Sprinkle with sugar halfway through to enhance caramelization.
- Add Garlic and Flour:
Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the onions, stirring well to coat, and cook for another 2 minutes to eliminate the raw flour taste. - Deglaze the Pot:
Pour in the white wine (if using) to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until the wine reduces slightly. - Simmer the Soup:
Add the beef broth, Worcestershire sauce, thyme, and bay leaf. Bring to a simmer and cook uncovered for 20-25 minutes, allowing the flavors to meld. Season with salt and black pepper to taste. Remove the bay leaf before serving. - Prepare the Bread 🥖:
While the soup simmers, preheat your oven to 400°F (200°C). Arrange the baguette slices on a baking sheet, brush lightly with olive oil, and toast for 5-7 minutes until golden and crisp. - Assemble and Broil:
Ladle the hot soup into oven-safe bowls. Place a toasted baguette slice (or two) on top of each bowl and sprinkle generously with Gruyère cheese.Place the bowls under the broiler for 2-4 minutes until the cheese is melted, bubbly, and slightly browned. Keep a close eye to prevent burning.
- Garnish and Serve:
Carefully remove from the oven, garnish with fresh parsley if desired, and serve immediately.
Notes
Broth Substitute: You can use chicken or vegetable broth for a lighter flavor.
Make-Ahead: The soup base can be made a day ahead; reheat before adding the bread and cheese topping.
Cheese Options: Comté, Emmental, or Swiss cheese can be used if Gruyère is unavailable.
- Prep Time: 15 min
- Cook Time: 1 h
- Category: Soup
- Method: Stovetop & Broiler
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 45 mg
Keywords: French onion soup, caramelized onions, Gruyère cheese, classic French recipes, cozy soup, comfort food, hearty soup, oven-broiled soup