Description
This French Onion Soup is a classic, rich, and deeply flavorful dish made with caramelized onions, savory beef broth, and a crispy, cheesy topping. Perfect for cozy nights, this restaurant-quality soup is easy to make at home with simple ingredients. Serve it as a comforting main course or an elegant appetizer!
Ingredients
- 4 large yellow onions, thinly sliced
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar (optional, to enhance caramelization)
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 6 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1 bay leaf
- 1 baguette, sliced into thick pieces
- 1 1/2 cups shredded Gruyère cheese (or Swiss cheese)
- 1/2 cup Parmesan cheese (optional)
Instructions
- Caramelize the Onions: In a large pot or Dutch oven, melt the butter and olive oil over medium heat. Add the sliced onions, salt, and pepper. Cook, stirring occasionally, for about 30-40 minutes until the onions are golden brown and caramelized. Add sugar to speed up the process if desired.
- Add Garlic & Wine: Stir in the minced garlic and cook for 1 more minute. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it cook for 2-3 minutes until slightly reduced.
- Simmer the Soup: Add the beef broth, Worcestershire sauce, thyme, and bay leaf. Bring to a simmer and cook for 20 minutes. Remove the bay leaf.
- Prepare the Bread: While the soup simmers, preheat the oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and toast them for 5 minutes per side until golden.
- Assemble & Broil: Ladle the soup into oven-safe bowls. Place a slice or two of toasted bread on top of each bowl and sprinkle generously with Gruyère and Parmesan cheese.
- Broil Until Golden: Place the bowls on a baking sheet and broil in the oven for 2-3 minutes, or until the cheese is bubbly and golden brown.
- Serve: Carefully remove from the oven and serve hot.
Notes
- Vegetarian Option: Use vegetable broth instead of beef broth.
- Cheese Choices: Swap Gruyère for Swiss, Provolone, or mozzarella.
- No Wine? Substitute with extra broth or balsamic vinegar.
- Extra Flavor: Add a splash of brandy or sherry for depth.
