Description
A classic French Onion Soup recipe featuring deeply caramelized yellow onions simmered in a rich beef broth, finished under the broiler with a crusty baguette topped with melted Gruyère and Parmesan cheeses. Perfectly savory, cheesy, and comforting, this soup is ideal for gatherings or cozy dinners.
Ingredients
Scale
Soup
- 4 large yellow onions, thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon sugar
- 2 cloves garlic, minced
- ½ cup dry white wine (optional)
- 6 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons fresh thyme leaves or ½ teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
For Serving
- 1 baguette, sliced
- 2 cups shredded Gruyère cheese or Swiss cheese
- ½ cup grated Parmesan cheese
Instructions
- Caramelize Onions: In a large heavy-bottomed pot or Dutch oven, melt the butter with olive oil over medium heat. Add the sliced onions, salt, and sugar. Cook, stirring occasionally, for 35–40 minutes until the onions become deeply golden and caramelized.
- Add Garlic and Deglaze: Stir in the minced garlic and cook for an additional minute to release its fragrance. Pour in the white wine if using, scraping up any browned bits stuck to the bottom of the pot. Let it simmer for 2–3 minutes to reduce slightly.
- Simmer Soup: Add the beef broth, Worcestershire sauce, fresh thyme leaves, and bay leaf to the pot. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered for 25–30 minutes to meld flavors. Remove the bay leaf and season with salt and pepper to taste.
- Prepare for Broiling: While the soup simmers, preheat your oven’s broiler. Ladle the soup into oven-safe bowls. Place a baguette slice on top of each bowl and generously sprinkle with shredded Gruyère and grated Parmesan cheese.
- Bake Under Broiler: Arrange the bowls on a baking sheet and place them under the broiler for 2–4 minutes, or until the cheese is melted, bubbly, and slightly golden. Watch carefully to avoid burning.
- Serve: Remove from oven and serve immediately, optionally garnishing with extra fresh thyme for added aroma and presentation.
Notes
- For a vegetarian version, substitute beef broth with vegetable broth and omit Worcestershire sauce, as it contains anchovies.
- The caramelized onions can be prepared ahead of time to save cooking time on the day of serving.
- Gruyère cheese is traditional and gives the best flavor, but mozzarella or Swiss cheese can also be used if preferred.
