Description
Classic French Onion Soup is a rich and flavorful dish featuring caramelized yellow onions simmered in beef broth with herbs, topped with toasted baguette slices and melted Gruyère cheese. This comforting soup is perfect for a cozy meal and features a savory balance of sweet caramelized onions and melted cheese crust.
Ingredients
Scale
Soup
- 2 tablespoons olive oil
- 6 medium yellow onions, sliced
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 8 cups beef broth
- 1/4 cup dry sherry (optional)
- 1 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Soup Topping
- 8 slices French baguette
- 2 tablespoons olive oil
- 4 slices Gruyère cheese or provolone
- 2 tablespoons grated Parmesan cheese
Instructions
- Caramelize the Onions: Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the sliced onions and cook, stirring occasionally, until tender, about 7 minutes. Reduce heat to medium-low and continue cooking the onions, stirring every 3 to 5 minutes, until caramelized and golden brown, about 25 minutes.
- Add Butter and Garlic: Stir in 2 tablespoons butter and 1 tablespoon minced garlic. Cook for 2 minutes or until the butter melts and the garlic becomes fragrant.
- Simmer the Soup: Pour in 8 cups beef broth and 1/4 cup dry sherry if using. Season with 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring the soup to a simmer, then reduce heat to medium-low and simmer for 30 minutes.
- Prepare the Baguette Toast: While the soup simmers, preheat the oven broiler with a rack 8 inches from the heating element. Brush both sides of the baguette slices with olive oil. Arrange on a baking sheet and broil for 3 minutes on each side until golden brown. Watch carefully to avoid burning.
- Assemble the Soups: Preheat the broiler again if needed. Place 4 oven-safe bowls on a baking sheet. Ladle the hot soup into each bowl. Place 2 toasted baguette slices on top of each bowl. Add 1 slice of Gruyère cheese and 1/2 tablespoon grated Parmesan cheese to each serving.
- Broil to Melt Cheese: Carefully place the baking sheet under the broiler. Broil until the cheese bubbles and starts to brown, about 3 minutes. Watch closely as broiling times vary.
- Serve Immediately: Remove from oven and serve the soup immediately while the cheese is still melted and bubbly.
Notes
- Use dry sherry for an authentic depth of flavor, but you may omit it if you prefer.
- Gruyère cheese gives the best traditional flavor, but provolone or Swiss cheese are good substitutes.
- Caramelizing onions slowly is key to achieving the rich sweetness and depth of flavor.
- Baguette slices can be toasted in a toaster oven if you don’t have a broiler.
- For a vegetarian version, substitute vegetable broth and use vegetarian cheese.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 40 mg
