Description
A classic French onion soup recipe featuring slow-caramelized onions simmered in a rich broth, topped with toasted baguette slices and melted Gruyère cheese for a comforting, hearty meal.
Ingredients
Scale
Soup Base
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 large yellow onions (about 2 pounds or 900g), thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 3 cloves garlic, minced
- 1/4 cup (60ml) dry white wine (optional)
- 2 tablespoons all-purpose flour
- 6 cups (1.4L) beef broth
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- 1/2 teaspoon dried thyme (or 2–3 sprigs fresh thyme)
- salt and black pepper to taste
Toppings
- 1 baguette, sliced
- 2 cups (200g) shredded Gruyère cheese
Instructions
- Caramelize the Onions: In a large heavy-bottomed pot or Dutch oven, melt butter with olive oil over medium heat. Add the sliced onions and salt, stirring to coat. Cook for 10 minutes, then sprinkle in the sugar. Continue cooking, stirring frequently, for 30–40 minutes until onions are deep golden brown and caramelized. Reduce heat if onions begin to burn.
- Add Garlic and Deglaze: Stir in the minced garlic and cook for 1 minute. Pour in white wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. Simmer for 2–3 minutes to reduce the wine.
- Incorporate Flour: Sprinkle the flour over the onions and stir well to combine. Cook for 1–2 minutes to remove raw flour taste while stirring continuously.
- Add Broth and Herbs: Gradually pour in the beef broth while stirring. Add Worcestershire sauce, bay leaf, and thyme. Bring the soup to a simmer and cook uncovered for 20–25 minutes. Remove the bay leaf and adjust seasoning with salt and pepper as needed.
- Prepare Baguette Slices: Preheat the oven to 400°F (200°C). Place the baguette slices on a baking sheet and toast in the oven for 5–7 minutes until crisp and golden.
- Assemble and Broil: Ladle the hot soup into oven-safe bowls placed on a baking tray. Top each bowl with 1–2 toasted baguette slices and a generous handful of shredded Gruyère cheese. Place bowls under the broiler for 2–3 minutes, or until the cheese is melted, bubbly, and slightly browned.
- Serve: Carefully remove from oven and serve the soup hot for a warming, flavorful meal.
Notes
- For a vegetarian version, substitute beef broth with a rich vegetable broth and skip Worcestershire sauce or use a vegetarian alternative.
- Leftover caramelized onions freeze well and can be used in future batches.
- If Gruyère is unavailable, Swiss cheese or provolone are good substitutes.
