Go Back

French Onion Soup

A warm and comforting bowl of French Onion Soup featuring caramelized onions, hearty broth, and topped with melted cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: French
Calories: 400
Ingredients Method Notes

Ingredients
  

Soup Base
  • 4 large yellow onions, thinly sliced Yellow onions are traditional; sweet onions can be used for different flavor.
  • 4 tablespoons unsalted butter Used for caramelizing onions.
  • 2 cloves garlic, minced Adds depth of flavor.
  • 6 cups beef broth Ensure it’s Halal-certified.
  • 1 teaspoon sugar Enhances sweetness.
  • 1 teaspoon dried thyme Adds herbal flavor.
  • Salt and pepper to taste Season to your preference.
Toppings
  • 1 baguette sliced Use any crusty bread.
  • 2 cups Gruyere cheese, shredded Can substitute with Halal cheeses like mozzarella or sharp cheddar.

Method
 

Caramelizing the Onions
  1. In a large pot, melt the unsalted butter over medium-low heat.
  2. Add the thinly sliced onions and stir well, adding a pinch of salt.
  3. Cook slowly, stirring occasionally, until they turn a deep golden brown and caramelize, about 30-40 minutes.
Adding Flavor
  1. Once the onions are caramelized, stir in the minced garlic and cook for an additional minute.
  2. Sprinkle in the sugar, dried thyme, salt, and pepper.
Incorporating Broth
  1. Pour in the beef broth and bring it to a gentle simmer.
  2. Cook for an additional 20 minutes on low heat, stirring occasionally.
Preparing the Bread
  1. Preheat your oven to 350°F (175°C).
  2. Arrange the baguette slices on a baking sheet and toast them in the oven until golden brown, about 10 minutes.
Assembling the Soup
  1. Ladle the soup into oven-safe bowls.
  2. Place a toasted piece or two of bread on top of each bowl and generously cover with shredded cheese.
  3. Broil them in the oven for 5-7 minutes or until the cheese is bubbly and golden.
Serving
  1. Carefully remove the bowls and let them cool slightly before serving.
  2. Garnish with fresh thyme if desired.

Notes

Store leftovers in airtight containers in the fridge for up to 5 days, or freeze for up to 3 months.