Description
French Onion Soup is a classic French dish known for its rich, caramelized onion flavor and comforting warmth. This recipe combines sweet onions, savory beef broth, and a topping of toasted bread with melted cheese.
Ingredients
Scale
- 6 tablespoons unsalted butter
- 2 tablespoons olive oil
- 8 cups thinly sliced yellow onions (about 3 pounds)
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 8 cups beef broth
- 2 bay leaves
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
- 1 baguette, sliced into 1/2-inch thick rounds
- 2 cups grated Gruyère cheese
Instructions
- Caramelize the Onions:
- In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.
- Add the sliced onions and stir to coat them with the butter and oil.
- Cook the onions, stirring occasionally, until they become soft and golden brown, about 45 minutes.
- Sprinkle the sugar over the onions to enhance caramelization and continue cooking for an additional 5 minutes.
- Add Garlic and Wine:
- Stir in the minced garlic and cook for about 1 minute until fragrant.
- Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom.
- Allow the wine to simmer until it reduces by half, approximately 5 minutes.
- Add Broth and Herbs:
- Add the beef broth, bay leaves, and thyme to the pot.
- Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 30 minutes.
- Season with salt and freshly ground black pepper to taste.
- Prepare the Bread:
- While the soup is simmering, preheat your oven’s broiler.
- Arrange the baguette slices on a baking sheet and toast them under the broiler until golden brown on both sides.
- Remove from the oven and set aside.
- Assemble and Serve:
- Remove the bay leaves from the soup.
- Ladle the hot soup into oven-safe bowls or crocks.
- Place one or two toasted baguette slices on top of the soup in each bowl.
- Sprinkle a generous amount of grated Gruyère cheese over the bread and soup.
- Place the bowls on a baking sheet and transfer them to the oven under the broiler.
- Broil until the cheese melts and becomes bubbly and lightly browned, 3 to 5 minutes.
- Carefully remove from the oven and serve hot.
Notes
- For a deeper flavor, consider using a combination of beef and chicken broth.
- If you prefer a milder cheese, Swiss or Emmental can be used in place of Gruyère.
- To save time, the onions can be caramelized in advance and stored in the refrigerator for up to 3 days.