French Onion Soup

Here’s a classic French Onion Soup recipe, rich with caramelized onions and topped with crusty bread and melted cheese.

French Onion Soup Recipe

Servings: 4
Prep Time: 15 minutes
Cook Time: 1 hour

Ingredients:

• 4 large yellow onions, thinly sliced
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp sugar (to help caramelize the onions)
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 6 cups beef broth (or a mix of beef and chicken broth for depth)
• 1 tsp fresh thyme (or 1/2 tsp dried thyme)
• 1 bay leaf
• 1 tbsp Worcestershire sauce (optional, for extra depth)
• Salt and black pepper, to taste

For the Topping:

• 4 slices of baguette, toasted
• 1 1/2 cups shredded Gruyère cheese (or Swiss cheese)

Instructions:

1. Caramelize the Onions:
   • In a large pot or Dutch oven, melt butter with olive oil over medium heat.
   • Add the sliced onions, salt, and sugar. Stir occasionally and cook for 40-45 minutes, until the onions are deep golden brown. Reduce heat if they start to burn.
2. Add Garlic & Wine:
   • Stir in minced garlic and cook for another minute.
   • Pour in the white wine to deglaze the pot, scraping up browned bits from the bottom. Let it cook for about 3-5 minutes until mostly evaporated.
3. Simmer the Soup:
   • Add the broth, thyme, bay leaf, and Worcestershire sauce (if using).
   • Bring to a simmer, cover partially, and let cook for 20-30 minutes.
   • Remove the bay leaf and season with salt and pepper to taste.
4. Prepare the Topping:
   • Preheat your oven’s broiler.
   • Ladle the soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl.
   • Sprinkle generously with Gruyère cheese.
5. Broil & Serve:
   • Place bowls under the broiler for 2-4 minutes, or until the cheese is bubbly and golden brown.
   • Carefully remove and let cool slightly before serving.

Tips & Variations:

• Vegetarian option: Use vegetable broth instead of beef broth.
• Cheese options: If Gruyère is unavailable, try Swiss, Comté, or even mozzarella.
• Make-ahead: The soup (without bread/cheese) can be stored in the fridge for up to 3 days or frozen for 3 months.
• Pair this soup with a delicious homemade baguette or cheese for the perfect meal.