Description
French Onion Soup is a classic, savory dish that features caramelized onions simmered in a rich, flavorful broth, topped with a slice of toasted baguette and melted cheese. This comforting and elegant soup is perfect for chilly evenings and is sure to impress with its depth of flavor. Ideal as a starter or a main course for a cozy meal.
Ingredients
Scale
- 4 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 4 cups beef broth (or vegetable broth for a vegetarian version)
- 1/2 cup dry white wine (optional)
- 2 tablespoons brandy or cognac (optional)
- 1 bay leaf
- 1/4 teaspoon black pepper
- 4 slices French baguette (or other crusty bread)
- 1 1/2 cups Gruyère cheese, grated (or a mix of Gruyère and Swiss)
Instructions
- Caramelize the onions:
In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the sliced onions and salt, stirring to coat. Cook the onions for 25-30 minutes, stirring occasionally, until they are soft, golden brown, and caramelized. Sprinkle the sugar over the onions halfway through the cooking process to help them caramelize. - Add garlic and thyme:
Stir in the minced garlic and fresh thyme and cook for another 2 minutes until fragrant. - Deglaze the pot:
Pour in the white wine (if using) and brandy (if using), scraping up any browned bits from the bottom of the pot. Let the liquid reduce by half, about 3-5 minutes. - Simmer the broth:
Add the beef broth, bay leaf, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes to allow the flavors to meld together. - Toast the bread:
While the soup is simmering, preheat your broiler. Place the slices of baguette on a baking sheet and toast under the broiler for 1-2 minutes until golden brown on both sides. - Assemble and broil:
Ladle the hot soup into oven-safe bowls. Place a slice of toasted bread on top of each bowl, then sprinkle with the grated cheese. Place the bowls under the broiler for 3-5 minutes, or until the cheese is melted, bubbly, and golden brown. - Serve:
Remove the bowls from the oven carefully and serve hot, garnished with extra thyme if desired.
Notes
- If you don’t have a broiler-safe bowl, you can toast the bread and cheese separately and place them on top of the soup before serving.
- For extra depth of flavor, use a mix of beef and chicken broth.
- To make this soup vegetarian, simply use vegetable broth and omit the brandy.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop, Broiler
- Cuisine: French