French Onion Soup is a classic, comforting dish featuring deeply caramelized onions, a rich broth, and a crispy, cheesy topping. This soup is perfect for cold days or when you need a hearty, flavorful meal.
Why You’ll Love This Recipe
- Deep, Rich Flavor – The slow-cooked onions develop an intense sweetness and depth.
- Comforting and Satisfying – Perfect for cozy evenings and chilly weather.
- Simple Ingredients – Made with pantry staples yet packed with flavor.
- Customizable – Easily adapted to vegetarian or gluten-free diets.
- Great for Entertaining – A crowd-pleaser with its warm, inviting aroma.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Yellow onions, thinly sliced
- Butter or olive oil
- Garlic, minced
- Beef or vegetable broth
- Dry white wine (optional)
- Worcestershire sauce (or soy sauce for a vegetarian option)
- Bay leaves
- Thyme, fresh or dried
- Baguette or crusty bread
- Gruyère cheese, shredded
- Salt and black pepper
Directions
- In a large pot, melt butter over medium heat. Add sliced onions and cook slowly, stirring occasionally, until deeply caramelized (about 30-40 minutes).
- Add minced garlic and cook for another minute.
- Deglaze the pot with white wine (if using), scraping up any browned bits.
- Pour in broth, Worcestershire sauce, bay leaves, and thyme. Simmer for 20 minutes.
- Remove bay leaves and season with salt and black pepper to taste.
- Preheat the oven broiler. Ladle soup into oven-safe bowls.
- Top each bowl with a slice of baguette and shredded Gruyère cheese.
- Place under the broiler until the cheese is melted and bubbly.
- Serve hot and enjoy!
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
Variations
- Vegetarian Option: Use vegetable broth and replace Worcestershire sauce with a vegan alternative.
- Gluten-Free: Use gluten-free bread for the topping.
- Extra Rich Flavor: Add a splash of sherry or brandy before serving.
- Cheese Alternatives: Try Swiss or mozzarella if Gruyère isn’t available.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze in portions for up to 3 months.
- Reheating: Warm on the stove over low heat until heated through.
FAQs
Can I use red onions instead of yellow onions?
Yes, but the flavor will be slightly different—red onions are sweeter and less traditional.
What can I substitute for Gruyère cheese?
Swiss, mozzarella, or even Parmesan work well as alternatives.
Can I make this soup ahead of time?
Yes, it actually tastes better the next day as the flavors develop.
Do I have to use wine?
No, you can skip the wine or replace it with extra broth.
What’s the best bread for this soup?
A crusty baguette works best as it holds up well in the broth.
Can I make this without Worcestershire sauce?
Yes, use soy sauce or tamari for a similar umami flavor.
Is this soup freezer-friendly?
Yes, just freeze without the bread and cheese topping for best results.
What’s the key to perfect caramelized onions?
Low and slow cooking is essential for the best flavor.
Can I use pre-grated cheese?
Freshly grated cheese melts better, but pre-grated can work in a pinch.
What side dishes pair well with French Onion Soup?
A fresh green salad or a light sandwich complements the soup perfectly.
Conclusion
French Onion Soup is a timeless classic that brings warmth and depth to any meal. With its caramelized onions, rich broth, and cheesy topping, this dish is perfect for any occasion. Enjoy it as a starter or a hearty main course!
PrintFrench Onion Soup
Description
This classic French Onion Soup features sweet, caramelized onions in a rich broth, topped with toasted baguette slices and melted Gruyère cheese. It’s comforting, deeply flavorful, and perfect for cold days!
Ingredients
- For the Soup:
- 4 large yellow onions, thinly sliced
- 3 tablespoons unsalted butter (or olive oil for a vegan option)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon sugar (helps with caramelization)
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 6 cups beef broth (or vegetable broth for a vegetarian version)
- 1 bay leaf
- 3–4 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
- 1 tablespoon Worcestershire sauce (optional)
- Salt and pepper, to taste
- For the Topping:
- 1 baguette, sliced
- 2 cups shredded Gruyère cheese (or dairy-free cheese for vegan)
- 1/4 cup Parmesan cheese (optional, for extra flavor)
Instructions
- 1. Caramelize the Onions
- In a large pot, melt butter and olive oil over medium heat.
- Add sliced onions, salt, and sugar. Cook, stirring occasionally, for about 40-50 minutes until onions turn a deep golden brown. (Be patient—this step builds flavor!)
- Add minced garlic and cook for another minute.
- 2. Deglaze the Pan
- Pour in white wine and scrape up any browned bits from the bottom of the pot. Let it simmer until the wine reduces by half, about 3 minutes.
- 3. Simmer the Soup
- Add the broth, bay leaf, thyme, and Worcestershire sauce. Bring to a simmer and let cook for 20-30 minutes.
- Taste and adjust seasoning with salt and pepper. Remove bay leaf and thyme sprigs.
- 4. Prepare the Toasted Bread
- While the soup simmers, preheat the oven to 400°F (200°C).
- Arrange baguette slices on a baking sheet and toast for about 5-7 minutes until crispy.
- 5. Assemble and Broil
- Ladle the soup into oven-safe bowls.
- Top each with a slice or two of toasted baguette.
- Sprinkle generously with Gruyère cheese.
- Place under the broiler for 2-3 minutes, until the cheese is melted and bubbly.
Notes
- Make it Vegan: Use olive oil instead of butter, vegetable broth instead of beef broth, and dairy-free cheese.
- No Broiler? Just melt the cheese in the oven at 375°F (190°C) for 5-7 minutes.
- Storage: Store leftovers in an airtight container for up to 4 days. Reheat on the stove over low heat.
- Nutrition (Per Serving)
- Calories: ~350
- Protein: ~15g
- Carbs: ~35g
- Fat: ~18g
- Sodium: ~900mg
Nutrition
- Calories: ~350
- Sodium: ~900mg
- Fat: ~18g
- Protein: ~15g
Your email address will not be published. Required fields are marked *