Description
This Simple French Onion Soup recipe offers a hearty, comforting classic made with caramelized onions, rich broth, and topped with toasted baguette slices and melted Gruyère cheese. Perfect for a cozy meal, it combines deep, savory flavors with a crisp, cheesy topping.
Ingredients
Scale
Soup Ingredients
- 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
For Serving
- 1 baguette, sliced into rounds
- 1 1/2 cups grated Gruyère cheese
Instructions
- Prepare the Base: Heat butter and olive oil in a large pot over medium heat. Add the thinly sliced onions and cook for 10 to 15 minutes until they become softened and translucent.
- Caramelize Onions: Sprinkle the onions with sugar and continue to cook, stirring often, for another 20 to 25 minutes until they are deeply golden and caramelized. Adjust the heat as necessary to prevent burning.
- Add Garlic and Deglaze: Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the dry white wine, if using, and let it simmer until mostly evaporated to add depth of flavor.
- Simmer Soup: Add the beef or vegetable broth, bay leaves, and thyme to the pot. Bring the soup to a simmer and let it cook for 20 to 30 minutes to allow flavors to meld. Season with salt and pepper to taste.
- Toast Baguette: While the soup simmers, preheat the broiler. Arrange the baguette slices on a baking sheet and toast under the broiler until they are golden and crisp.
- Assemble and Broil: Ladle the hot soup into oven-safe bowls. Place toasted baguette slices on top of the soup and sprinkle generously with grated Gruyère cheese. Place the bowls under the broiler until the cheese is melted, bubbly, and golden. Serve immediately while hot.
Notes
- Using a mix of butter and olive oil helps in better caramelization and adds depth of flavor.
- Dry white wine is optional but adds a nice acidity to balance the sweetness of the onions.
- Gruyère cheese is traditional, but you can substitute with Swiss or Emmental if unavailable.
- For a vegetarian version, use vegetable broth instead of beef broth.
- Be careful when broiling the bowls—watch closely to avoid burning the cheese.
