Description
French Onion Soup is a classic, comforting French dish featuring caramelized onions simmered in a savory broth, topped with toasted French bread and a blend of melted Gruyere, Mozzarella, and Parmesan cheeses. This rich and flavorful soup offers a delightful balance of sweetness from the caramelized onions and depth from the wine and stock, perfect for a cozy meal.
Ingredients
Scale
Soup
- 4 tablespoons unsalted butter
- 5 large yellow onions, thinly sliced
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 2 cloves garlic, minced
- 1/2 cup dry red wine (such as Merlot or Pinot Noir)
- 32 ounces low-sodium beef broth
- 24 ounces low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/2 tablespoon balsamic vinegar
- Pinch of salt and freshly ground black pepper, to taste
Bread and Cheese Topping
- 5 slices of French bread, 1-inch thick
- 2 tablespoons olive oil
- 1 1/2 cups shredded Gruyere Swiss cheese, room temperature
- 1/4 cup shredded Mozzarella cheese, room temperature
- 2 tablespoons finely grated Parmesan cheese, room temperature
Instructions
- Sauté Onions: In a large pot over medium-high heat, melt the butter. Add the thinly sliced onions and sauté, stirring often, until softened, about 10 minutes.
- Caramelize Onions: Reduce heat to medium, stir in salt and sugar, and cook for another 35 minutes, stirring occasionally every 5 minutes, until the onions are deeply caramelized and almost syrupy in texture.
- Add Garlic: Stir in the minced garlic and cook until fragrant, about 20 seconds, taking care not to burn it.
- Deglaze with Wine: Pour in the dry red wine to deglaze the pot, scraping up any browned bits from the bottom and sides to add depth of flavor.
- Simmer Soup: Add the beef broth, chicken broth, Worcestershire sauce, fresh thyme sprigs, and bay leaf. Gently simmer over medium to medium-low heat for about 20 minutes, stirring occasionally to meld the flavors.
- Finish Soup Base: Remove and discard the thyme and bay leaf. Stir in balsamic vinegar and adjust seasoning with additional salt and pepper as needed. Reduce heat to low and cover to keep warm.
- Prepare Bread: Preheat the oven broiler with rack positioned about 6 inches from the heat source. Arrange French bread slices on a baking sheet and brush both sides with olive oil. Broil for 2-3 minutes total, flipping once halfway through, until toasted and golden. Watch closely to prevent burning. Remove from heat but keep broiler on.
- Assemble Bowls: Place oven-safe bowls or crocks on a rimmed baking sheet. Fill each bowl about two-thirds full with hot soup. Top each bowl with one slice of toasted bread, then evenly sprinkle with Gruyere, Mozzarella, and Parmesan cheeses.
- Broil with Cheese: Broil the assembled bowls until the cheese is bubbly, melted, and golden brown. The cheese should soften and spill over the sides, forming a delicious crusty seal.
- Serve: Carefully remove from the oven and serve immediately while hot and cheesy. Enjoy the classic comforting flavors of French Onion Soup!
Notes
- You can make this vegetarian by replacing the beef and chicken broth with all vegetable stock and use vegan Worcestershire sauce; this will alter the flavor profile slightly.
- If you prefer to omit the wine, substitute with additional broth, though the flavor will be less rich and complex.
- If oven-safe bowls are not available, skip the broiling step and serve the soup with separate cheese toasts or croutons.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 350 kcal
- Sugar: 9 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 45 mg
