Description
This Easy French Onion Soup is a classic French comfort food featuring deeply caramelized onions simmered in rich beef broth, topped with toasted French bread and melted Gruyère cheese. The soup is warmed and broiled to create a delicious bubbly cheese crust, making it a perfect appetizer or main course that’s hearty and flavorful.
Ingredients
Scale
Soup Base
- 4 large onions, thinly sliced
- 4 tbsp butter
- 1 tbsp olive oil
- 1 tsp sugar
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 6 cups beef broth
- 1/2 cup dry white wine (optional)
- 1 tsp fresh thyme (or 1/2 tsp dried thyme)
- Salt and pepper, to taste
Toppings
- 4-6 slices French bread, toasted
- 1 cup Gruyère cheese, grated
Instructions
- Caramelize the onions: Heat butter and olive oil in a large pot over medium heat. Add the thinly sliced onions and sugar. Cook, stirring frequently, for 25–30 minutes until the onions become a rich golden brown and caramelized, which develops the soup’s signature sweetness and depth.
- Sauté the garlic: Add the minced garlic to the caramelized onions and sauté for 1–2 minutes until fragrant, being careful not to burn it.
- Add flour: Sprinkle the all-purpose flour over the onion mixture and stir well to combine. Cook for 1 minute to remove the raw flour taste and to help thicken the soup later.
- Add liquids and seasoning: Gradually pour in the beef broth and white wine (if using), stirring constantly to avoid lumps. Add the fresh or dried thyme, and season with salt and pepper to taste. Bring to a simmer and let cook for 20 minutes to marry the flavors.
- Prepare for broiling: Preheat your oven’s broiler. Ladle the hot soup into oven-safe bowls. Top each bowl with toasted slices of French bread and sprinkle with a generous amount of grated Gruyère cheese.
- Broil the soup: Place the bowls on a baking sheet and broil for 2–3 minutes until the Gruyère cheese is melted, bubbly, and slightly browned, forming a delicious crust. Serve immediately while hot.
Notes
- For a vegetarian version, substitute beef broth with vegetable broth and omit the white wine or replace it with a vegetable-friendly alternative.
- Caramelizing the onions properly is key to a flavorful soup; take your time to develop that deep golden color without burning.
- Use day-old French bread for better toasting and texture under the melted cheese.
- If you don’t have Gruyère cheese, Swiss cheese or a combination of mozzarella and Parmesan can be good substitutes.
- Broiling times may vary depending on your oven; watch closely to avoid burning the cheese.
