Description
A classic French Onion Soup recipe featuring caramelized onions simmered in rich beef broth and white wine, topped with toasted baguette and melted Gruyère cheese for a comforting and flavorful starter or meal.
Ingredients
Scale
Soup
- 4 large yellow onions, thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 6 cups beef broth
- 1/2 cup dry white wine
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
Toppings
- 4 slices French baguette
- 1 1/2 cups grated Gruyère cheese
Instructions
- Caramelize the onions: Melt butter with olive oil in a large pot over medium heat. Add the thinly sliced onions and cook, stirring frequently, until they become soft and turn a deep golden brown, about 30-35 minutes. This slow cooking process develops the soup’s rich, sweet flavor.
- Add garlic and thyme: Stir in the minced garlic and cook for 1 minute until fragrant. Then add the fresh thyme leaves and mix well to infuse the flavors.
- Deglaze the pot: Pour in the dry white wine to deglaze the pot, scraping up any browned bits stuck to the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly and meld the flavors.
- Simmer the soup: Add the beef broth, season with salt and freshly ground black pepper to taste, and bring the mixture to a gentle simmer. Cover and cook for 20 minutes to allow the flavors to blend beautifully.
- Toast the baguette: While the soup simmers, place the baguette slices under a broiler and toast until golden brown on both sides. This creates the crispy base for the cheesy topping.
- Assemble and broil: Ladle the hot soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl and generously sprinkle with grated Gruyère cheese. Place the bowls under the broiler until the cheese is melted, bubbly, and lightly browned. Serve immediately while hot.
Notes
- Use a heavy-bottomed pot for even heat distribution while caramelizing the onions.
- Caramelizing onions slowly is key to the soup’s deep flavor—do not rush this step.
- For a vegetarian version, substitute vegetable broth for beef broth and omit the white wine if desired.
- Gruyère cheese can be substituted with Swiss or Emmental cheese if Gruyère is unavailable.
- Be careful when broiling the cheese topping to prevent burning—watch closely and broil just until melted and bubbly.
