Description
This French Onion Soup features caramelized onions simmered in a flavorful broth, topped with a toasted baguette slice and melted Gruyère cheese. It’s a comforting and elegant dish that’s perfect for a chilly day!
Ingredients
Units
Scale
For the Soup:
- 4 large yellow onions, thinly sliced
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp sugar (to help caramelize the onions)
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 6 cups beef broth (or a mix of beef & chicken broth)
- 1 tbsp Worcestershire sauce
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1 bay leaf
For the Topping:
- 1 small baguette, sliced into 1/2-inch rounds
- 2 tbsp butter, melted
- 1 1/2 cups shredded Gruyère cheese (or Swiss cheese)
Instructions
- Caramelize the Onions:
- In a large pot, melt butter and olive oil over medium-low heat.
- Add sliced onions, salt, pepper, and sugar. Cook, stirring occasionally, for 30-40 minutes until deeply golden and caramelized.
- Stir in garlic and cook for 1-2 minutes until fragrant.
- Deglaze the Pot:
- Pour in white wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.
- Simmer the Soup:
- Add broth, Worcestershire sauce, thyme, and bay leaf. Bring to a simmer and cook for 20-25 minutes.
- Remove the bay leaf and adjust seasoning if needed.
- Prepare the Bread Topping:
- While the soup simmers, preheat the oven to 400°F (200°C).
- Brush baguette slices with melted butter and toast on a baking sheet for 8-10 minutes, until golden and crispy.
- Assemble & Broil:
- Ladle the soup into oven-safe bowls.
- Place a toasted baguette slice on top of each bowl and sprinkle generously with Gruyère cheese.
- Place under the broiler for 2-3 minutes, until the cheese is bubbly and golden.
- Serve & Enjoy:
- Let cool slightly and serve hot, garnished with extra thyme if desired. Enjoy your classic French Onion Soup!
Notes
- For extra depth, use homemade beef broth or add a splash of cognac before serving.
- Swap Gruyère for Swiss, Provolone, or Mozzarella if needed.
- For a vegetarian version, use vegetable broth instead of beef broth.
Nutrition
- Calories: ~350
- Sugar: 10g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 40mg