This classic French onion soup is the ultimate comfort dish with a rich, savory broth made from caramelized onions, topped with crusty bread and gooey melted cheese.
Ingredients (Serves 4-6):
For the Soup:
- 4 large yellow onions, thinly sliced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon sugar (optional, for enhanced caramelization)
- 1/2 cup dry white wine or sherry
- 6 cups beef or vegetable broth
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 bay leaf
- Salt and pepper, to taste
For the Topping:
- 1 baguette, sliced into thick rounds
- 2 cups shredded Gruyère cheese (or Swiss cheese)
- 1/2 cup grated Parmesan cheese (optional, for extra flavor)
Instructions:
1. Caramelize the Onions
- Heat butter and olive oil in a large pot over medium heat.
- Add the sliced onions and cook, stirring occasionally, for about 25-30 minutes, until the onions are golden brown and caramelized.
- Add the sugar (if using) during the last 10 minutes to enhance the caramelization process.
- Stir in the garlic and cook for 1-2 minutes.
2. Deglaze the Pan
- Pour in the wine or sherry, scraping the bottom of the pot to deglaze and release any caramelized bits.
- Let the wine reduce for 2-3 minutes.
3. Simmer the Soup
- Add the broth, thyme, and bay leaf to the pot.
- Bring to a boil, then reduce the heat and let the soup simmer for 20-25 minutes.
- Season with salt and pepper to taste. Remove the bay leaf before serving.
4. Prepare the Bread
- While the soup simmers, preheat the oven to 375°F (190°C).
- Arrange the baguette slices on a baking sheet and toast them for 5-7 minutes, flipping halfway, until golden and crisp.
5. Assemble and Broil
- Ladle the hot soup into oven-safe bowls.
- Place a toasted baguette slice on top of each bowl, then sprinkle generously with Gruyère and Parmesan cheese.
- Place the bowls on a baking sheet and broil in the oven for 3-5 minutes, or until the cheese is melted, bubbly, and golden brown.
6. Serve and Enjoy
- Carefully remove the bowls from the oven and let them cool slightly. Serve hot with additional bread on the side if desired.
Tips for the Perfect French Onion Soup:
- Onions Matter: Use sweet or yellow onions for the best flavor.
- Cheese Choice: Gruyère is traditional, but you can also use Swiss, Emmental, or even mozzarella.
- Make Ahead: The soup base can be made ahead of time and refrigerated for up to 3 days. Add the bread and cheese just before serving.
This French onion soup is rich, hearty, and packed with deep flavors, making it a classic choice for cozy nights or elegant dinners!
