Description
This classic French Onion Soup recipe features rich caramelized onions simmered in a savory broth, topped with toasted baguette slices and melted Gruyère cheese. Perfect as a comforting appetizer or light meal, this dish blends sweet, savory, and cheesy flavors for an authentic French culinary experience.
Ingredients
Scale
Soup
- 4 large yellow onions, thinly sliced
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 2 tsp sugar
- 3 garlic cloves, minced
- 1/2 cup dry white wine (optional)
- 6 cups beef or vegetable broth
- 2 bay leaves
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- Salt and pepper to taste
Topping
- 1 baguette, sliced into rounds
- 1 1/2 cups grated Gruyère cheese
Instructions
- Cook Onions: Heat butter and olive oil in a large pot over medium heat. Add the thinly sliced onions and cook for 10–15 minutes, stirring occasionally, until they soften and become translucent.
- Caramelize Onions: Sprinkle the softened onions with sugar to promote caramelization. Continue to cook for 20–25 minutes, stirring often and adjusting the heat as necessary to prevent burning, until the onions develop a deep golden brown color and rich sweetness.
- Add Garlic and Deglaze: Stir in minced garlic and cook for about 1 minute until fragrant. If using, pour in the dry white wine to deglaze the pot, scraping the browned bits off the bottom, and simmer until the wine mostly evaporates.
- Simmer Soup: Add the broth along with bay leaves and thyme. Bring the soup to a simmer and cook for 20–30 minutes to meld the flavors. Season with salt and pepper to taste.
- Prepare Bread: Preheat the broiler. Arrange the sliced baguette rounds on a baking sheet and toast under the broiler until golden and crisp, watching carefully to avoid burning.
- Assemble and Broil: Ladle the hot soup into oven-safe bowls. Place toasted baguette slices on top of the soup and sprinkle generously with grated Gruyère cheese. Place the bowls under the broiler until the cheese melts, bubbles, and turns golden brown. Serve immediately while hot.
Notes
- For a vegetarian option, use vegetable broth instead of beef broth.
- Dry white wine is optional but adds depth to the soup’s flavor.
- Gruyère cheese can be substituted with Swiss or a similar melting cheese if unavailable.
- Watch the broiler closely to prevent burning the bread and cheese.
- Use oven-safe or souffle dishes for broiling the cheese-topped soup safely.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: French
