Description
A richly flavorful and comforting classic French Onion Soup featuring deeply caramelized onions simmered in beef broth, topped with toasted baguette slices and melted Gruyere cheese, broiled to golden perfection. This easy recipe captures the essence of traditional French cuisine with simple ingredients and a rewarding technique.
Ingredients
Scale
Soup Ingredients
- 6 cups thinly sliced onions
- 2 tablespoons butter
- 2 tablespoons olive oil
- 6 sprigs fresh thyme
- 1 bay leaf
- ½ cup white wine
- 4 cups high-quality beef broth
- salt and pepper to taste
Toppings
- 4 slices baguette, toasted
- 1 ½ cups grated Gruyere or similar cheese
Instructions
- Caramelize the Onions: In a large skillet with high sides, heat the butter and olive oil over medium heat. Add the thinly sliced onions, thyme leaves stripped from the sprigs, and the bay leaf. Cook the onions on low heat, stirring every 10 minutes to prevent sticking, until they reach a deep golden caramel color. This slow cooking process takes about 45 minutes and is crucial for developing the signature rich flavor of the soup. Add a teaspoon of salt to help the onions release moisture and enhance flavor.
- Deglaze and Simmer: Once the onions are deeply caramelized, increase the heat and pour in the white wine to deglaze the pan, scraping up any browned bits at the bottom. Bring the mixture to a boil to evaporate the alcohol, then add the beef broth. Return the soup to a boil, then reduce the heat to a gentle simmer. Adjust seasoning with salt and pepper to taste while preheating your broiler.
- Prepare for Broiling: Ladle the hot soup into four oven-safe bowls. Place one toasted baguette slice on top of the soup in each bowl. Generously sprinkle the grated Gruyere cheese evenly over each baguette slice, ensuring full coverage for a melty topping.
- Broil the Soup: Place the bowls under the preheated broiler for 3 to 5 minutes, or until the cheese melts thoroughly, becomes golden brown, and bubbly. Watch carefully to prevent burning and remove promptly when the cheese reaches the desired color.
- Garnish and Serve: Garnish each bowl with additional fresh thyme leaves if desired. Serve the soup immediately while hot and enjoy the classic layers of savory caramelized onions, rich broth, crunchy bread, and melty cheese.
Notes
- Onion Choice: Yellow onions are traditional and sweet when caramelized, but a mix of yellow, white, and red onions can add depth and complexity to the flavor profile.
- Wine Substitute: If you prefer not to use wine, substitute with an equal amount of beef broth plus a splash of vinegar such as sherry or apple cider vinegar to add acidity.
- Cheese Options: Gruyere is classic for its creamy melt and nutty flavor; alternatively, try Emmental, Swiss, or a blend to vary the taste.
- Broiler Tip: Keep a close eye while broiling as cheese can quickly move from perfectly melted to burnt. Removing the bowls promptly when bubbling golden will ensure the best texture and flavor.
Nutrition
- Serving Size: 1 bowl (about 1 1/4 cups)
- Calories: 320
- Sugar: 9g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg
