Description
Hearty French onion soup blends caramelized onions and rich beef broth into a comfort classic from France. Crusty bread and melted gruyère cheese crown this warming winter dish that beckons you to savor each luxurious spoonful.
Ingredients
Scale
Main Ingredients:
- 4 large yellow onions, thinly sliced
- 8 cups beef broth (or a mix of beef and chicken broth)
- 2 cups Gruyere cheese, grated (or Swiss cheese)
- 1 baguette, sliced into 1-inch thick rounds
Cooking Fats and Liquids:
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 cup dry white wine (optional)
Herbs, Spices, and Seasonings:
- 4 garlic cloves, minced
- 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
- 1 bay leaf
- 1 teaspoon sugar (optional, for faster caramelization)
- Salt and pepper, to taste
Instructions
- Transform yellow onions into a luscious caramel-hued foundation by gently sautéing in a blend of butter and olive oil over medium temperature. Allow the onions to slowly soften and develop deep, rich golden tones through patient stirring, approximately 25-30 minutes. A pinch of sugar can accelerate the caramelization process if desired.
- Introduce minced garlic to the caramelized onions, stirring until aromatic and fragrant. Deglaze the pot with white wine, meticulously scraping accumulated browned remnants from the bottom, and permit the liquid to reduce and concentrate flavors for several minutes.
- Incorporate beef broth, fresh thyme sprigs, and a bay leaf into the aromatic mixture. Elevate the temperature to achieve a gentle boil, then reduce heat to allow a leisurely simmer. Let the soup develop complexity and depth for 20-30 minutes, seasoning with salt and pepper to personal preference.
- Prepare crisp baguette slices by arranging them on a baking sheet and toasting in a preheated 375°F oven until they achieve a delicate golden hue, approximately 8-10 minutes.
- Carefully ladle the fragrant soup into heat-resistant ceramic bowls. Crown each serving with a toasted baguette slice and generously blanket with grated Gruyère cheese. Position under a broiler, monitoring closely until the cheese melts into a bubbling, golden canopy.
- Extract the bowls with caution, garnishing with fresh thyme or parsley. Serve immediately to preserve the soup’s optimal temperature and texture.
Notes
- Caramelize onions slowly to develop deep, rich flavor without burning them, using a combination of butter and olive oil for better taste and preventing scorching.
- Lower heat and stir occasionally during onion cooking to ensure even, golden-brown caramelization that creates the soup’s signature sweetness.
- Choose low-sodium beef broth to control salt levels, allowing you to adjust seasoning precisely and prevent an overly salty final dish.
- For gluten-free adaptation, replace traditional baguette with gluten-free bread or omit bread entirely, using cheese crisp as a topping alternative.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 310
- Sugar: 3g
- Sodium: 800mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg