Description
This classic French Onion Soup recipe features sweet caramelized onions, a rich beef broth infusion, and a cheesy toasted bread topping melted to perfection under the broiler. It’s a comforting and hearty soup ideal for cozy meals.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 3 pounds onions (about 5 or 6 medium onions), thinly sliced
- 2 tablespoons light brown sugar
- 1 1/2 teaspoons Worcestershire sauce
- 2 cloves garlic, minced
- 1 tablespoon butter (optional)
- 2 tablespoons all-purpose flour (optional)
- 1 cup wine (sherry, marsala, or port – optional)
- 8 cups beef stock (can substitute with chicken or vegetable stock)
- 1 small bunch fresh thyme
- 1 bay leaf
- 1 tablespoon kosher salt (or to taste)
- 1/4 teaspoon black pepper
Toppings
- 16 slices crusty French bread, toasted
- 1 cup shredded Gruyere cheese
- 1 cup shredded mozzarella cheese
Instructions
- Heat the Olive Oil: In a large, heavy-bottomed pot over medium heat, warm the olive oil to prepare for sautéing the onions.
- Prepare and Cook Onions: Halve, peel, and thinly slice the onions. Add them to the pot, stirring to coat with oil. Add brown sugar and Worcestershire sauce, then cook, stirring every few minutes, until the onions become deep golden brown and caramelized, about 35 minutes.
- Add Garlic: Stir in the minced garlic and cook until fragrant, about 1-2 minutes.
- Add Butter and Flour: Incorporate the butter, then sprinkle in the flour. Stir well to combine, creating a roux which will slightly thicken the soup.
- Deglaze with Wine: Pour in the wine and stir, scraping any browned bits off the bottom of the pot to enrich the flavor.
- Add Stock and Herbs: Pour in the beef stock, add the fresh thyme bouquet and bay leaf, then bring the soup to a gentle simmer.
- Season the Soup: Add kosher salt and black pepper to taste. Let the soup simmer for about 20 minutes to meld the flavors.
- Remove Herbs: Take out the thyme stems and bay leaf from the pot before serving.
- Assemble Bowls: Ladle the hot soup into oven-proof bowls or crocks. Top each with toasted French bread slices, then sprinkle with shredded Gruyere and mozzarella cheeses.
- Melt Cheese Under Broiler: Place the bowls under a preheated broiler until the cheese is bubbly and golden brown, typically 3-5 minutes.
- Serve: Carefully remove from the oven and serve immediately, enjoying the rich, savory flavors and melted cheesy topping.
Notes
- Use sweet onion varieties like Maui or Vidalia for a naturally sweeter and more flavorful soup base.
- Butter and flour help thicken the soup but can be omitted for a lighter version.
- Sherry, marsala, or port wine add complexity; substitute with extra stock if desired.
- To prevent soggy bread, toast slices until crisp before adding to the soup bowls.
- Gruyere is the classic cheese choice for authentic flavor, but mozzarella adds gooey meltiness.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 310 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 30 mg
