Classic French Onion Soup
This Classic French Onion Soup is a comforting gourmet dish featuring rich, caramelized onions simmered in savory beef broth, topped with broiled toast and melted Gruyere cheese. Perfect for cozy nights or dinner parties!
Ingredients
- 6 large yellow onions thinly sliced (about 4 cups)
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil extra virgin olive oil
- 1 teaspoon sugar to help caramelization
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 2 cloves garlic minced
- 2 bay leaves
- 1 sprig fresh thyme or 1/2 tsp dried thyme
- 1 cup dry white wine optional (Sauvignon Blanc)
- 8 cups beef broth low sodium
- 1 baguette sliced into 1/2-inch rounds
- 2 cups Gruyere cheese grated
- 1 cup Swiss cheese grated, optional
- Chopped parsley optional, for garnish
Instructions
- In a large heavy-bottomed pot, melt the butter with olive oil over medium heat. Add the sliced onions, sugar, salt, and pepper, stirring to coat evenly.
- Cook onions for 30-40 minutes, stirring every few minutes and scraping browned bits off the pan bottom; they should turn deep golden brown and sweet.
- Stir in minced garlic, bay leaves, and thyme; cook 1-2 minutes until fragrant.
- Pour in white wine, scraping up any caramelized bits, and simmer until the liquid reduces by half, about 5 minutes.
- Add beef broth, bring to a gentle boil, then reduce heat and let simmer for 20 minutes; adjust seasoning to taste.
- Meanwhile, arrange baguette slices on a baking sheet and broil until lightly golden, about 1-2 minutes per side.
- Ladle soup into oven-safe bowls, top with toasted bread and pile on grated Gruyere and Swiss cheese, then broil until cheese is bubbly and golden.
- Allow to cool slightly, garnish with chopped parsley if desired, and serve hot.
Notes
For a richer flavor, use a mix of beef and chicken broth; leftovers keep in the fridge for up to 4 days.
Nutrition
Calories: 350kcal
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