Description
This classic French Onion Soup recipe features caramelized onions simmered in savory beef broth, enhanced with white wine and fresh thyme. Topped with toasted baguette slices and melted Gruyère cheese, it’s a comforting and flavorful soup perfect for any occasion. A vegetarian variation is available using vegetable broth.
Ingredients
Scale
Soup Base
- 4 large yellow onions (about 2 lbs), thinly sliced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 4 cups beef broth (or vegetable broth for vegetarian option)
- 1 cup dry white wine
- 2 tablespoons all-purpose flour
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Freshly ground black pepper, to taste
Topping
- 8 slices French baguette
- 1 1/2 cups grated Gruyère cheese (or mix of Gruyère and Swiss cheese)
Instructions
- Caramelize Onions: In a large pot or Dutch oven over medium heat, melt the butter and olive oil together. Add the sliced onions, sugar, and salt, stirring well. Cook the onions, stirring occasionally for about 15-20 minutes until they are deeply caramelized and golden brown.
- Incorporate Flour: Sprinkle the flour over the caramelized onions and cook for another minute, stirring to combine thoroughly and coat the onions, which will help thicken the soup later.
- Add Wine: Slowly pour in the white wine, scraping the bottom of the pot to release any browned bits. Let it simmer for about 5 minutes to reduce and concentrate the flavors.
- Simmer With Broth and Thyme: Pour in the broth and add the thyme leaves. Bring the soup to a gentle simmer and cook for another 20 minutes to develop depth. Season with freshly ground black pepper to taste.
- Prepare Bread: While the soup simmers, preheat your broiler. Toast the baguette slices under the broiler until golden brown and crisp.
- Assemble Bowls: Ladle the hot soup into oven-safe bowls or crocks. Top each bowl with a slice of toasted baguette and sprinkle generously with grated Gruyère cheese.
- Melt Cheese: Place the bowls under the broiler for 2-3 minutes or until the cheese is bubbly and golden brown. Watch carefully to avoid burning.
- Serve: Carefully remove the bowls from the oven using oven mitts and serve the French onion soup hot for the best flavor and texture.
Notes
- Use low sodium broth to control saltiness in the soup.
- For a vegetarian version, substitute beef broth with vegetable broth.
- Gruyère cheese can be substituted entirely or partially with Swiss cheese for a slightly different flavor.
- Be careful while broiling to prevent burning the cheese topping.
- Caramelizing the onions properly is key to the soup’s rich flavor; don’t rush this step.
- Leftover soup can be refrigerated for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Simmering and Broiling
- Cuisine: French
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 320
- Sugar: 7g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg
Keywords: French onion soup, caramelized onion soup, Gruyère cheese soup, classic French soup, easy French onion soup
