Description
Classic French Onion Soup featuring caramelized onions, rich beef broth, and melted Gruyère cheese atop toasted baguette slices. This comforting dish balances deep savory flavors with a crispy, cheesy topping, perfect for a cozy meal.
Ingredients
Scale
Soup
- 4 large yellow onions, thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 6 cups beef broth
- 1/2 cup dry white wine
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
Topping
- 4 slices French baguette
- 1 1/2 cups grated Gruyère cheese
Instructions
- Caramelize the onions: Melt the butter with olive oil in a large pot over medium heat. Add the thinly sliced onions and cook, stirring frequently, until they become soft and develop a deep golden brown color, about 30-35 minutes. This slow cooking process builds the soup’s rich flavor.
- Add garlic and thyme: Stir in the minced garlic and cook it for 1 minute until fragrant. Then add the fresh thyme leaves to infuse the broth with herbal notes.
- Deglaze with wine: Pour the dry white wine into the pot to deglaze, scraping up any browned bits from the bottom. Simmer for 2-3 minutes to reduce slightly and concentrate the flavors.
- Simmer the soup: Add the beef broth, season with salt and freshly ground black pepper to taste. Bring the soup to a gentle simmer, then cover and cook for 20 minutes to meld the flavors.
- Toast the baguette: While the soup simmers, place the baguette slices under a broiler and toast until golden brown on both sides. This creates a crispy base for the cheese topping.
- Assemble and broil: Ladle the hot soup into oven-safe bowls. Top each with one toasted baguette slice and a generous amount of grated Gruyère cheese. Place the bowls under the broiler until the cheese melts, bubbles, and turns golden, about 2-3 minutes. Serve immediately while hot.
Notes
- Use thinly sliced onions for even caramelization.
- Be patient when caramelizing onions—it’s key to developing deep flavor.
- Gruyère cheese is traditional but Swiss or Emmental can be substituted.
- Broil carefully to avoid burning the cheese; watch closely during melting.
