Description
Warm, savory, and utterly comforting, French Onion Soup is a classic dish that will leave you craving more. This rich soup features caramelized onions, savory broth, and a cheesy, toasted bread topping, creating the perfect balance of flavors. Ideal for a cozy night in or as an elegant starter to a dinner party, French Onion Soup is sure to impress with its delicious depth and aroma.
Ingredients
Scale
For the Soup:
- 4 large onions (yellow or sweet onions), thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cups beef broth (can substitute with vegetable broth for a lighter version)
- 1 cup dry white wine (optional, can be replaced with more broth)
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1 tablespoon Worcestershire sauce (optional, for extra flavor)
- 1 teaspoon sugar (optional, to help caramelize the onions)
For the Topping:
- 1 baguette, sliced into 1-inch thick slices
- 2 cups shredded Gruyère cheese (or Swiss cheese)
- 1/2 cup Parmesan cheese (optional, for extra flavor)
Instructions
- Caramelize the Onions:
In a large pot or Dutch oven, heat the butter and olive oil over medium-low heat. Add the sliced onions and cook, stirring occasionally, for 30-40 minutes, until the onions are very soft and golden brown. Be patient, as this step is crucial to developing the soup’s depth of flavor. You can sprinkle the onions with sugar during the cooking process to help with caramelization. - Add the Broth and Seasonings:
Once the onions are caramelized, add the white wine (if using) and cook for an additional 2-3 minutes, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaf, Worcestershire sauce (if using), and season with salt and pepper. Bring to a simmer, then reduce the heat and let it simmer gently for 20-30 minutes. Adjust seasoning to taste. - Prepare the Bread:
While the soup is simmering, preheat your broiler. Arrange the baguette slices on a baking sheet in a single layer and toast under the broiler for 1-2 minutes, or until golden brown on both sides. - Assemble the Soup:
Ladle the hot soup into oven-safe bowls. Place a slice of the toasted baguette on top of each bowl of soup. Sprinkle with the shredded Gruyère and Parmesan cheese. - Broil the Soup:
Place the bowls under the broiler for 2-4 minutes, or until the cheese is melted and bubbly and just beginning to brown. Be sure to watch carefully to prevent burning. - Serve:
Remove the bowls from the oven (use oven mitts, as they will be hot!) and serve immediately. Enjoy the delicious layers of flavor with every spoonful!
Notes
- If you prefer a vegetarian version, you can use vegetable broth instead of beef broth.
- You can make the soup ahead of time and reheat it before adding the bread and cheese topping for broiling.
- For a richer flavor, use a mix of Gruyère and Swiss cheese, or add a touch of garlic powder or nutmeg to the broth.
- The bread can be toasted ahead of time and stored at room temperature until you are ready to assemble the soup.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup, Appetizer, French
- Method: Stovetop, Broiling
- Cuisine: French