Classic French Onion Soup

Experience the timeless comfort of a classic bistro-style French Onion Soup. This dish transforms simple yellow onions through slow caramelization into a deep, savory masterpiece. Simmered in a rich broth and finished with the quintessential crusty bread and melted Gruyère, it is the ultimate warming meal for any occasion.

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The secret to this soup's success lies in patience. By cooking the onions slowly with butter, olive oil, and a touch of sugar, you develop a rich fond that forms the base of the broth. Adding dry white wine to deglaze the pot ensures that every bit of flavor is incorporated into the final dish.

Ingredients

• Onions: 6 large yellow onions (thinly sliced), 2 tablespoons unsalted butter, 1 tablespoon olive oil
• Broth: 6 cups beef broth (substitute with vegetable broth for vegetarian), 1/2 cup dry white wine (optional)
• Flavorings: 2 cloves garlic (minced), 1 teaspoon sugar, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 2 sprigs fresh thyme (or 1/2 teaspoon dried), 1 bay leaf
• Topping: 4 slices crusty French bread (about 1 inch thick), 2 cups grated Gruyère cheese

Instructions

Step 1

In a large heavy-bottomed pot, melt the butter with the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until softened (about 15 minutes).

Step 2

Sprinkle the onions with sugar and salt. Continue to cook, stirring frequently, until the onions are deeply golden and caramelized (about 30–40 minutes).

Step 3

Add the minced garlic and cook for 1 minute more.

Step 4

Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pot. Simmer for 2–3 minutes.

Step 5

Add the beef broth, thyme, bay leaf, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes. Remove and discard the thyme sprigs and bay leaf.

Step 6

Preheat the broiler. Arrange the bread slices on a baking sheet and toast under the broiler until lightly golden on both sides.

Step 7

Ladle the hot soup into oven-safe bowls. Top each with a slice of toasted bread and generous handful of Gruyère cheese.

Step 8

Place the bowls under the broiler until the cheese is melted and bubbling, 2–3 minutes. Serve immediately.

Zusatztipps für die Zubereitung

Using a large heavy-bottomed pot is essential for even heat distribution, which prevents the onions from burning during the long caramelization process. If the onions start to brown too quickly, lower the heat slightly and add a splash of water to loosen the browned bits.

Varianten und Anpassungen

To make this recipe vegetarian, simply replace the beef broth with a robust vegetable broth. For a gluten-free version, use your favorite gluten-free crusty bread. If Gruyère is difficult to find, Emmental or Swiss cheese are excellent substitutes that provide a similar melt and nutty flavor.

Serviervorschläge

Serve this soup piping hot straight from the broiler. It pairs beautifully with a glass of dry white wine or a light-bodied red. For an extra punch of flavor, rub the toasted bread slices with a cut clove of garlic before placing them on top of the soup.

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This hearty soup provides a balanced nutritional profile with 435 calories and 20g of protein per serving. It is a satisfying meal that brings the warmth of a French kitchen into your home, perfect for chilly evenings or special gatherings.

Recipe FAQs

→ How do I properly caramelize onions for this soup?

Cook sliced onions slowly over medium heat for 30-40 minutes, stirring frequently. The key is patience – rushing will burn them. Add sugar and salt to help draw out moisture and enhance browning for deep, sweet flavor.

→ Can I make this soup vegetarian?

Yes, simply substitute the beef broth with vegetable broth. The deeply caramelized onions still provide rich, complex flavor that makes the soup satisfying and delicious without meat-based stock.

→ What cheese works best if I can't find Gruyère?

Emmental or Swiss cheese are excellent alternatives with similar melting properties and nutty flavor profiles. Comté or even a good quality mozzarella can also work in a pinch.

→ Why do you add wine to the soup?

The white wine adds acidity and depth of flavor while deglazing the pot to incorporate all the caramelized bits stuck to the bottom. This enhances the overall complexity of the broth.

→ Can I prepare this soup in advance?

Absolutely. The soup base can be made up to 3 days ahead and refrigerated. When ready to serve, reheat the soup, then add the bread and cheese topping before broiling.

→ What type of onions should I use?

Large yellow onions are ideal as they have the perfect balance of sweetness and flavor when caramelized. Avoid red onions as they can make the soup look unappealing, and white onions lack the depth of flavor.