Description
This Rich and Simple French Onion Soup Recipe offers a deeply flavorful and comforting classic French soup. Caramelized onions cooked slowly to a golden brown create the perfect base, enhanced by beef broth, a touch of white wine, and savory herbs. Topped with toasted baguette slices and melted Gruyère cheese, this soup delivers a hearty, cheesy finish that’s perfect for cozy dinners or entertaining guests.
Ingredients
Scale
Soup Base
- 4 large yellow onions, thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 2 cloves garlic, minced
- 1/4 cup dry white wine or sherry (optional)
- 6 cups beef broth, preferably low sodium
- 1 tablespoon Worcestershire sauce
- Salt and pepper, to taste
Toppings
- 1 baguette, sliced
- 1 1/2 cups shredded Gruyère cheese (or Swiss cheese)
Instructions
- Caramelize the Onions: In a large Dutch oven or heavy soup pot, melt the butter with olive oil over medium heat. Add the thinly sliced onions, 1/2 teaspoon salt, 1/2 teaspoon sugar, and thyme. Cook slowly, stirring frequently for 30 to 40 minutes until the onions are deeply golden brown and caramelized, developing a rich sweetness.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, making sure not to burn it.
- Deglaze the Pot: Pour in the dry white wine or sherry if using, and scrape up any browned bits stuck to the bottom of the pot. This adds depth to the soup’s flavor.
- Simmer the Soup: Add the beef broth and Worcestershire sauce. Raise the heat to bring the mixture to a gentle simmer, then cook uncovered for 20 to 25 minutes to meld flavors. Season with salt and freshly ground pepper to taste.
- Prepare the Bread: While the soup simmers, toast the baguette slices until they are golden and slightly crisp.
- Broil with Cheese: Preheat the oven broiler. Ladle the hot soup into oven-safe bowls, place a toasted baguette slice on top of each, and generously sprinkle with shredded Gruyère cheese. Put the bowls on a baking sheet and broil for 2 to 3 minutes until the cheese melts, bubbles, and browns slightly.
- Serve: Carefully remove the bowls from the oven (they will be hot), and serve the soup immediately for a cozy, rich, and satisfying meal.
Notes
- For a vegetarian version, substitute vegetable broth for beef broth and omit Worcestershire sauce or use a vegan Worcestershire alternative.
- The soup base can be made ahead and tastes even better the following day after flavors meld.
- Use a sturdy oven-safe bowl or crocks meant for baking to avoid breakage under the broiler.
- Gruyère is traditional, but Swiss or a mix of mozzarella can also work if you prefer milder cheese.
