Description
Warm French onion soup brings comfort with its rich, caramelized onion depths and golden cheese crust. Delicate broth and hearty flavors invite you to savor each spoonful of this classic French culinary treasure.
Ingredients
Scale
Main Ingredients:
- 4 large yellow onions
- 6 cups beef broth (or vegetable broth)
- 1 1/2 cups Gruyere cheese
- 1 baguette
Cooking Fats and Seasonings:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon sugar
- Salt, to taste
- Freshly ground black pepper, to taste
Herbs and Additional Flavors:
- 1/4 cup dry white wine
- 1 bay leaf
- 2–3 sprigs fresh thyme (or 1 teaspoon dried thyme)
Instructions
- Heat butter and olive oil in a heavy-bottomed pot over medium heat, creating a flavorful base for caramelizing onions.
- Add sliced onions with a pinch of salt and sugar, stirring periodically to ensure even browning and deep caramelization, which will take approximately 45-60 minutes.
- Deglaze the pot with white wine, scraping up the rich browned bits from the bottom, and allow the wine to reduce for 2-3 minutes, intensifying the flavor profile.
- Pour in beef broth, incorporating bay leaf and thyme, then simmer gently for 20-30 minutes to marry the complex flavors and create a robust soup base.
- Prepare baguette slices by lightly toasting them under the broiler until they develop a golden, crisp exterior.
- Remove bay leaf and thyme sprigs from the soup to ensure a clean, smooth texture.
- Carefully ladle the hot soup into oven-safe bowls, positioning toasted baguette slices on top and generously covering with grated Gruyere cheese.
- Broil the cheese-topped bowls for 2-3 minutes until the cheese melts completely, becomes bubbly, and develops a golden-brown crust.
- Finish with a sprinkle of freshly ground black pepper and serve immediately while piping hot.
Notes
- Slow caramelization transforms ordinary onions into a rich, deep flavor powerhouse by breaking down natural sugars and developing complex taste notes.
- White wine adds an elegant acidic touch that cuts through the sweetness, creating a balanced and sophisticated soup profile.
- Gruyere cheese can be swapped with other melting cheeses like Emmental or provolone for varied flavor experiences or dietary preferences.
- Use a mandoline or sharp knife to slice onions uniformly, ensuring even cooking and preventing uneven caramelization that might lead to bitter undertones.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 270 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 35 mg