Description
This classic French onion soup is rich, comforting, and surprisingly easy to make. Caramelized onions simmer in a flavorful broth, topped with toasted bread and gooey melted cheese. Perfect for a cozy dinner or an impressive appetizer!
Ingredients
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- 4 large yellow onions, thinly sliced
- 3 tbsp butter
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp sugar (optional, to help caramelize the onions)
- 3 cloves garlic, minced
- 6 cups beef broth (or vegetable broth for a vegetarian option)
- 1/2 cup dry white wine (optional)
- 2 tsp Worcestershire sauce
- 1 tsp fresh thyme (or 1/2 tsp dried thyme)
- 1 bay leaf
- 1 baguette, sliced
- 2 cups shredded Gruyère cheese (or Swiss cheese)
Instructions
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Caramelize the Onions:
- In a large pot, melt the butter with olive oil over medium heat.
- Add sliced onions, salt, and black pepper. Stir occasionally for 5 minutes.
- Sprinkle sugar (if using) and continue cooking for 30-40 minutes, stirring often, until onions are deep golden brown.
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Build the Soup:
- Stir in the garlic and cook for 1 minute until fragrant.
- Pour in the wine (if using) and let it simmer for 2-3 minutes to cook off the alcohol.
- Add the broth, Worcestershire sauce, thyme, and bay leaf.
- Simmer uncovered for 20-25 minutes, then remove the bay leaf.
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Prepare the Bread & Cheese:
- While the soup simmers, preheat the oven to 400°F (200°C).
- Arrange baguette slices on a baking sheet and toast for 5-7 minutes until crisp.
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Assemble & Broil:
- Ladle the soup into oven-safe bowls. Place toasted bread on top and sprinkle generously with cheese.
- Broil for 2-3 minutes until the cheese is melted and bubbly.
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Serve & Enjoy:
- Carefully remove from the oven and let cool slightly before serving.
Notes
- For extra depth of flavor, use homemade beef broth or a mix of beef and chicken broth.
- No oven-safe bowls? Toast the bread with cheese separately, then place it on the soup before serving.
- Swap out Gruyère for Swiss, Provolone, or even Mozzarella for a different twist!