Description
Classic French Onion Soup is a rich and comforting dish featuring slowly caramelized yellow onions cooked in a flavorful beef broth, topped with toasted crusty French bread and melted Gruyère cheese. This traditional recipe delivers a perfect balance of savory and sweet flavors, making it an ideal starter or light meal that warms the soul.
Ingredients
Scale
Onions and Seasoning
- 4 large Yellow Onions, thinly sliced
- Salt to taste
- Freshly cracked Black Pepper to taste
- 1 teaspoon Fresh Thyme
Cooking Fats and Broth
- 4 tablespoons Unsalted Butter
- 8 cups Beef Broth
Toppings
- 4 slices Crusty French Bread
- 2 cups Shredded Gruyère Cheese
Instructions
- Prepare the Onions: Peel and thinly slice the yellow onions for even caramelization during cooking.
- Melt Butter: In a large pot, melt the unsalted butter over medium heat until it starts bubbling gently.
- Sauté Onions: Add the sliced onions to the pot, seasoning lightly with salt, and stir to coat them evenly with the butter.
- Caramelize the Onions: Reduce the heat to medium-low and cook the onions slowly for 30 to 45 minutes, stirring occasionally until they become golden brown and richly caramelized.
- Add Thyme: Sprinkle fresh thyme over the onions and stir for about a minute to release its aroma into the mixture.
- Simmer with Broth: Pour in the beef broth, bring the mixture to a gentle simmer, and cook uncovered for 20 to 30 minutes to blend the flavors.
- Toast the Bread: Preheat your oven to 400°F (200°C) and toast the slices of crusty French bread until they are golden and crisp.
- Season the Soup: Taste the soup and adjust the seasoning by adding more salt and freshly cracked black pepper as needed.
- Assemble Bowls: Ladle the hot soup into oven-safe bowls, place a slice of toasted bread on top of each, and generously sprinkle shredded Gruyère cheese over the bread.
- Melt Cheese: Bake the assembled bowls in the preheated oven for 10 to 15 minutes until the cheese is melted, bubbling, and golden brown.
- Serve: Carefully remove the bowls from the oven, allow to cool slightly, garnish if desired, and serve the soup warm for best experience.
Notes
- Slow caramelization of the onions is key to developing rich, deep flavors—do not rush this step by using high heat.
- Use a high-quality beef broth for optimal depth of flavor; homemade or low-sodium broths are preferred.
- Gruyère cheese melts beautifully and adds a slightly nutty taste; avoid substituting with processed cheeses.
- Use oven-safe bowls to safely broil the cheese topping without damaging your cookware.
- For a vegetarian version, substitute beef broth with vegetable broth and omit cheese or use a vegetarian cheese alternative.
