French Onion Soup Recipe

French onion soup is the epitome of comfort food, blending sweet caramelized onions, rich beef broth, and a golden crust of melted cheese. This classic French dish is perfect for cozy evenings, delivering warmth and indulgence in every spoonful. Let’s make this iconic soup that’s as elegant as it is delicious.

Equipment:

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon
• Ladle
• Oven-safe soup bowls
• Baking sheet

Ingredients:

• 4 large yellow onions, thinly sliced
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 cup dry white wine (optional)
• 6 cups beef broth (or a mix of beef and chicken broth)
• 1 bay leaf
• 1 baguette, sliced into thick rounds
• 1 1/2 cups shredded Gruyère cheese
• 1/2 cup grated Parmesan cheese

Instructions:

1. Caramelize the Onions:
   Heat butter and olive oil in a large pot over medium heat. Add the sliced onions, salt, and sugar. Cook, stirring frequently, for 30-40 minutes until the onions are deeply golden and caramelized. Lower the heat if needed to prevent burning.
2. Add Garlic and Thyme:
   Stir in the minced garlic and thyme, cooking for 1-2 minutes until fragrant.
3. Deglaze the Pot:
   Pour in the white wine to deglaze, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until the wine reduces slightly.
4. Simmer the Soup:
   Add the beef broth and bay leaf. Bring to a boil, then reduce the heat and let the soup simmer for 20-30 minutes to develop flavors. Discard the bay leaf before serving.
5. Prepare the Bread Topping:
   Preheat your oven’s broiler. Arrange the baguette slices on a baking sheet and toast under the broiler until golden, flipping once.
6. Assemble and Broil:
   Ladle the hot soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl and sprinkle generously with Gruyère and Parmesan cheese. Place the bowls on a baking sheet and broil until the cheese is melted and bubbly, about 2-4 minutes.
7. Serve:
   Carefully remove the bowls from the oven and serve the soup hot, with extra baguette slices on the side if desired.

Presentation Ideas:

• Serve with fresh thyme sprigs or a sprinkle of chopped parsley for a pop of green.
• Pair with a crisp green salad and a glass of white wine for an elegant meal.

Tips:

• For deeper flavor, use homemade beef broth or add a splash of Worcestershire sauce.
• The onions can be caramelized ahead of time and stored in the fridge for up to 3 days.
• Use oven-safe bowls to ensure the cheese topping melts properly under the broiler.

French onion soup is a timeless dish that brings a sense of indulgence and warmth to any table. With its rich broth, sweet onions, and irresistible cheesy topping, it’s no wonder this soup has remained a favorite for generations. Treat yourself to this comforting classic and savor every spoonful!

French Onion Soup Recipe

Discover the ultimate French onion soup recipe, featuring caramelized onions, savory broth, and gooey melted cheese atop crusty bread. A timeless, comforting classic!

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Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon
• Ladle
• Oven-safe soup bowls
• Baking sheet

Ingredients

  

• 4 large yellow onions thinly sliced
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 cloves garlic minced
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 cup dry white wine optional
• 6 cups beef broth or a mix of beef and chicken broth
• 1 bay leaf
• 1 baguette sliced into thick rounds
• 1 1/2 cups shredded Gruyère cheese
• 1/2 cup grated Parmesan cheese

Instructions

 

• Caramelize the Onions:
• Heat butter and olive oil in a large pot over medium heat. Add the sliced onions, salt, and sugar. Cook, stirring frequently, for 30-40 minutes until the onions are deeply golden and caramelized. Lower the heat if needed to prevent burning.
• Add Garlic and Thyme:
• Stir in the minced garlic and thyme, cooking for 1-2 minutes until fragrant.
• Deglaze the Pot:
• Pour in the white wine to deglaze, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until the wine reduces slightly.
• Simmer the Soup:
• Add the beef broth and bay leaf. Bring to a boil, then reduce the heat and let the soup simmer for 20-30 minutes to develop flavors. Discard the bay leaf before serving.
• Prepare the Bread Topping:
• Preheat your oven’s broiler. Arrange the baguette slices on a baking sheet and toast under the broiler until golden, flipping once.
• Assemble and Broil:
• Ladle the hot soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl and sprinkle generously with Gruyère and Parmesan cheese. Place the bowls on a baking sheet and broil until the cheese is melted and bubbly, about 2-4 minutes.
• Serve:
• Carefully remove the bowls from the oven and serve the soup hot, with extra baguette slices on the side if desired.