Description
A classic French Onion Soup featuring rich caramelized onions, a savory broth, toasted baguette slices, and melted Gruyère cheese, perfect for a comforting and elegant meal.
Ingredients
Scale
Savory Onion Soup Base
- 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
Toppings
- 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 them for 10–15 minutes until they soften.
- Caramelize Onions: Sprinkle the softened onions with sugar and continue to cook for 20–25 minutes, stirring often to caramelize the onions evenly. Adjust the heat as necessary to prevent burning and achieve a deep brown color.
- Add Garlic and Deglaze: Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the dry white wine, if using, to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer until it is mostly evaporated.
- Simmer Soup: Add the beef or vegetable broth, bay leaves, and thyme to the pot. Bring to a simmer and let it cook uncovered for 20–30 minutes to blend the flavors. Season with salt and pepper to taste.
- Toast Baguette: Preheat your oven broiler. Arrange the baguette slices on a baking sheet and toast them under the broiler until they turn golden brown, watching carefully to avoid burning.
- Assemble and Broil: Ladle the hot soup into oven-safe bowls. Top each bowl with toasted baguette slices and a generous amount of grated Gruyère cheese. Place the bowls under the broiler until the cheese melts, bubbles, and turns slightly golden. Serve immediately hot.
Notes
- For a vegetarian version, use vegetable broth instead of beef broth.
- If you prefer a stronger cheese flavor, you can mix Gruyère with Parmesan.
- Caramelizing onions properly is key to the soup’s rich flavor; be patient and keep the heat moderate.
- You can skip the wine if you prefer a non-alcoholic version; just add a bit more broth.
- Use oven mitts when handling the hot soup bowls after broiling to prevent burns.