Description
This easy French Onion Soup recipe features deeply caramelized onions simmered in rich beef broth, deglazed with white wine, and topped with toasted baguette slices and melted Gruyère cheese. It’s a comforting classic, perfect for cozy dinners and impressing guests with minimal effort.
Ingredients
Scale
Soup
- 6 cups thinly sliced onions
- 2 tablespoons butter
- 2 tablespoons olive oil
- 6 sprigs fresh thyme
- 1 bay leaf
- ½ cup white wine
- 4 cups high-quality beef broth
- salt and pepper to taste
Topping
- 4 slices baguette, toasted
- 1 ½ cups grated Gruyere or similar cheese
Instructions
- Caramelize the Onions: In a large skillet with high sides, heat the butter and olive oil over medium heat. Add the thinly sliced onions, remove thyme leaves from the sprigs and add them along with the bay leaf. Cook the onions on low heat, stirring every 10 minutes to prevent sticking, until they are deeply caramelized, which can take up to 45 minutes. Add a teaspoon of salt during this process to enhance flavor.
- Deglaze and Simmer: Once the onions are a rich caramel color, deglaze the pan with the white wine. Increase heat to bring to a boil, allowing the alcohol to evaporate. Add the beef broth, bring the soup back to a boil, then reduce heat and let simmer. Taste and adjust seasoning with salt and pepper as needed.
- Prepare for Broiling: Preheat your oven broiler. Ladle the soup evenly into four oven-safe bowls. Top each bowl with a toasted slice of baguette and distribute the grated Gruyere cheese generously on top of each slice.
- Broil the Soup: Place the bowls under the broiler for 3-5 minutes until the cheese is melted, bubbling, and golden brown. Watch closely to prevent burning.
- Garnish and Serve: Optionally garnish with fresh thyme leaves. Serve the soup immediately while hot and enjoy the rich flavor and comforting warmth.
Notes
- Onion Choice: Yellow onions are traditional; mixing yellow, white, and red onions can add depth and complexity.
- Wine Substitute: Replace the white wine with an equal amount of beef broth plus a splash of vinegar if preferred.
- Cheese Options: Gruyere is classic, but Emmental, Swiss, or a mix of cheeses work well too.
- Broiler Tip: Monitor the soup closely under the broiler to avoid burnt cheese.
Nutrition
- Serving Size: 1 bowl (about 1 cup soup with toppings)
- Calories: 350
- Sugar: 10g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg
