Description
Comfort meets elegance in this classic French onion soup that blends rich caramelized onions with hearty beef broth and melted cheese. Crispy bread croutons and golden-brown gruyère create a luxurious finish you’ll savor with each delightful spoonful.
Ingredients
Scale
Main Ingredients:
- 4 large yellow onions, thinly sliced
- 4 cups beef broth (or chicken broth for a lighter flavor)
- 2 cups water
- ½ cup dry white wine (optional)
Fat and Oil:
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
Seasonings and Accompaniments:
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 cloves garlic, minced
- 2 sprigs of fresh thyme (or ½ teaspoon dried thyme)
- 1 bay leaf
- Salt and pepper to taste
- 4–6 slices of baguette, toasted
- 1 cup shredded Gruyere cheese (or a mix of Gruyere and Swiss)
Instructions
- Transform sliced onions into a rich, golden delicacy by gently sautéing them in a blend of butter and olive oil over medium warmth. Sprinkle sugar and salt to enhance caramelization, stirring periodically to prevent scorching and achieve a deep amber color.
- Incorporate minced garlic into the caramelized onions, allowing the aromatic notes to bloom for a brief moment until fragrant and softened.
- Deglaze the pot with white wine, vigorously scraping the browned essence from the bottom, creating a flavor-packed foundation for the soup.
- Pour beef broth and water into the pot, introducing thyme sprigs and a bay leaf to infuse depth and complexity. Allow the liquid to reach a gentle boil, then reduce to a simmering state.
- Let the soup simmer, permitting the ingredients to harmonize and develop a robust profile for approximately 20 minutes. Remove herb stems before proceeding.
- Warm the broiler to its highest setting while preparing oven-safe serving vessels.
- Ladle the fragrant soup into individual bowls, carefully positioning a toasted baguette slice atop each portion.
- Generously crown each bowl with Gruyere cheese, ensuring complete coverage of the bread.
- Position the bowls under the broiler, watching intently as the cheese melts into a golden, bubbling crust.
- Retrieve the soup immediately, garnishing with fresh thyme sprigs for an elegant touch, and serve piping hot.
Notes
- Caramelize onions slowly to develop deep, rich flavor without burning, which requires patience and occasional stirring.
- Use a heavy-bottomed pot to ensure even heat distribution and prevent scorching during the long caramelization process.
- Add a pinch of sugar to enhance the natural sweetness of the onions and help them brown more evenly.
- For a vegetarian version, swap beef broth with mushroom or vegetable stock to maintain the umami depth.
- Select a good-quality Gruyere cheese for the most authentic and flavorful French onion soup experience.
- Stale bread works perfectly for the crouton topping, making this a great recipe for using leftover bread.
- Control the heat carefully during caramelization to prevent bitter, burnt onions and achieve a golden, sweet result.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 200
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 20 mg