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Cozy French Onion Soup

A warm, hearty soup made with deeply caramelized onions, savory broth, and topped with gooey melted cheese, perfect for chilly evenings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: French
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large onions, thinly sliced Yellow or sweet varieties work best
  • 4 cups beef broth (or vegetable broth for a vegetarian alternative)
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon sugar to aid in caramelization
  • to taste Salt and pepper
  • 8 slices crusty bread preferably a baguette or sourdough
  • 1.5 cups shredded Gruyere cheese or mozzarella if you prefer
  • 1 teaspoon fresh thyme leaves or ½ teaspoon of dried thyme

Method
 

Caramelize the Onions
  1. In a large pot, melt the butter and olive oil over medium-low heat. Add the sliced onions and stir to coat them in the fat. Sprinkle the sugar and a pinch of salt over the onions. Cook for about 30-40 minutes, stirring frequently until the onions are deep golden brown and caramelized.
Add Broth and Simmer
  1. Once your onions are beautifully caramelized, pour in the beef or vegetable broth. Stir in the thyme, and season with salt and pepper to taste. Allow the soup to simmer for 20 minutes.
Prepare the Bread
  1. While the soup simmers, preheat your oven to 400°F (200°C). Place the slices of bread on a baking sheet and toast them in the oven for about 10 minutes.
Assemble and Broil
  1. Ladle the soup into oven-safe bowls. Top each bowl with a slice of toasted bread, then generously sprinkle the shredded cheese on top. Place the bowls on a baking sheet and broil in the oven for 3-5 minutes, or until the cheese is bubbly and golden brown.
Serve and Enjoy!
  1. Remove the bowls with care, allow them to cool slightly, then savor your deeply comforting Cozy French Onion Soup garnished with a sprinkle of fresh thyme if desired.

Notes

Leftover soup can be stored in the refrigerator for up to 3 days or frozen for 2-3 months. To reheat, warm on the stove over low heat, adding a splash of broth if needed, and top with cheese before broiling for the best flavor.