Description
This classic French Onion Soup recipe features caramelized onions simmered in a rich beef broth, topped with toasted French bread and a bubbly, golden cheese crust. Perfectly balancing sweet, savory, and hearty flavors, it’s an elegant yet comforting dish ideal for a cozy meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 3 pounds onions (about 5 or 6 medium onions), thinly sliced
- 2 tablespoons light brown sugar
- 1 1/2 teaspoons Worcestershire sauce
- 2 cloves garlic, minced
- 1 tablespoon butter (optional)
- 2 tablespoons all-purpose flour (optional)
- 1 cup wine (sherry, marsala, or port, optional)
- 8 cups beef stock (chicken or vegetable stock can be substituted)
- 1 small bunch fresh thyme
- 1 bay leaf
- 1 tablespoon kosher salt (or to taste)
- 1/4 teaspoon black pepper
Toppings
- 16 slices crusty French bread, toasted
- 1 cup shredded Gruyere cheese
- 1 cup shredded mozzarella cheese
Instructions
- Heat the Oil and Add Onions: Heat the olive oil in a large, heavy-bottomed pot over medium heat. Halve, peel, and thinly slice the onions, then add them to the pot and stir to coat them evenly with oil.
- Caramelize the Onions: Add the brown sugar and Worcestershire sauce to the pot and continue cooking the onions. Stir every few minutes to ensure even cooking until the onions turn a deep golden brown, which should take about 30-35 minutes for perfect caramelization.
- Add Garlic: Stir in the minced garlic and cook for about 1-2 minutes until the garlic becomes fragrant, being careful not to burn it.
- Add Butter and Flour: If using, add the butter to the pot, then sprinkle in the all-purpose flour. Stir thoroughly, cooking the flour for a couple of minutes to create a roux that will help thicken the soup.
- Deglaze with Wine: Pour in the wine, stirring well and scraping the bottom of the pot to loosen any browned bits, which add flavor.
- Add Stock and Herbs: Stir in the beef stock, add the fresh thyme sprigs and bay leaf, and bring the soup to a simmer over medium heat.
- Season the Soup: Season with kosher salt and black pepper to taste. Let it simmer gently for about 15-20 minutes to allow flavors to meld.
- Prepare to Serve: Remove the thyme stems and bay leaf from the soup. Ladle the soup into heat-safe bowls or crockery.
- Add Bread and Cheese: Top each bowl generously with toasted French bread slices, then sprinkle with shredded Gruyere and mozzarella cheeses.
- Broil the Cheese: Place the bowls under the broiler until the cheese melts, bubbles, and turns golden brown, about 3-5 minutes. Serve immediately and enjoy your classic French Onion Soup.
Notes
- I prefer using sweet onion varieties such as Maui or Vidalia for their natural sweetness which enhances the caramelization.
- Using a heavy-bottomed pot helps prevent the onions from burning while caramelizing.
- Be careful while broiling the cheese to avoid burning; keep an eye on the soup at all times during this step.
- You can substitute beef stock with chicken or vegetable stock to make it lighter or vegetarian-friendly (omit Worcestershire which contains anchovies).
- Leftover soup reheats well on the stovetop over low heat, adding extra broth if needed.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 45 mg
