Description
This easy French Onion Soup recipe offers a rich and deeply caramelized onion broth topped with toasted baguette slices and melted Gruyere cheese. Perfect as a comforting appetizer or light meal, this classic soup combines slow-cooked onions, fragrant herbs, and savory beef broth, finished under the broiler for a golden, bubbly cheese crust.
Ingredients
Soup
- 6 cups thinly sliced onions
- 2 tablespoons butter
- 2 tablespoons olive oil
- 6 sprigs fresh thyme
- 1 bay leaf
- ½ cup white wine
- 4 cups high-quality beef broth
- Salt and pepper to taste
Topping
- 4 slices baguette, toasted
- 1 ½ cups grated Gruyere cheese
Instructions
- Caramelize the Onions: In a large skillet with high sides, heat the butter and olive oil over medium heat. Add the sliced onions, remove the thyme leaves from the sprigs and add them along with the bay leaf. Cook the onions slowly on low heat, stirring every 10 minutes to prevent sticking, until they become deeply caramelized and golden brown. Season with a teaspoon of salt during the cooking process. This step takes up to 45 minutes and is crucial for the soup’s rich flavor.
- Deglaze and Simmer: When the onions have reached a deep caramel color, deglaze the pan by pouring in the white wine. Increase the heat to bring the mixture to a boil to evaporate the alcohol. Add the beef broth, bring the soup back to a boil, then reduce the heat and let it simmer gently while you prepare the broiler. Adjust seasoning with salt and pepper to taste.
- Prepare for Broiling: Ladle the hot soup evenly into four oven-safe bowls. Place a slice of toasted baguette on top of each bowl, then sprinkle an even amount of grated Gruyere cheese over the bread to cover generously.
- Broil the Soup: Place the bowls under the broiler for about 3-5 minutes, keeping a close watch until the cheese is fully melted, golden, and bubbling. This will create a delicious crusty topping.
- Garnish and Serve: Remove the soup from the broiler, garnish with additional fresh thyme leaves if desired, and serve immediately while hot for the best flavor and texture.
Notes
- Slow caramelization of onions is key for developing deep, rich flavor; do not rush this step.
- Use high-quality beef broth for the best taste.
- Gruyere cheese melts nicely and provides a classic French Onion Soup flavor, but Swiss or Emmental can also be used.
- Keep an eye on the soup while broiling to avoid burning the cheese.
- For a vegetarian version, substitute beef broth with a rich vegetable broth and omit the white wine if preferred.
