Description
Classic French Onion Soup is a rich and flavorful dish made with caramelized onions, a savory beef broth, and topped with toasted baguette slices smothered in melted Gruyere cheese. This restaurant-quality soup is easy to make at home, affordable, and can be adapted to vegetarian or gluten-free diets. Perfect for cozy dinners or elegant starters!
Ingredients
Units
Scale
Produce:
- 3 lbs onions, thinly sliced
- 1 bay leaf
- 2 sprigs fresh thyme
Broth and Seasonings:
- 8 cups beef broth or beef stock (use vegetable stock for vegetarian)
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon freshly ground black pepper
- 3/4 teaspoon kosher or sea salt
- 1 tablespoon dry sherry (optional)
- 3/4 cup dry white wine (optional)
Thickening:
- 2 tablespoons all-purpose flour
For the Topping:
- 1 small baguette, sliced into rounds
- 6 oz Gruyere cheese, shredded
Oils and Fats:
- 4 tablespoons butter (unsalted or salted)
- 1 tablespoon olive oil or vegetable oil
Instructions
- Caramelize the Onions:
- Heat butter and oil in a large pot over medium heat.
- Add the sliced onions and cook, stirring occasionally, for 40–50 minutes until deep golden brown. Reduce heat if they start to brown too quickly.
- Add Flour and Deglaze:
- Sprinkle flour over the onions and stir well, cooking for 2 minutes.
- Deglaze the pot by adding white wine (if using) and scraping the bottom of the pot to release any stuck bits.
- Simmer the Soup:
- Add the broth, Worcestershire sauce, bay leaf, and thyme. Stir to combine.
- Bring to a boil, then reduce heat to low and simmer for 30–40 minutes. Remove bay leaf and thyme sprigs before serving.
- Prepare the Topping:
- Preheat your oven broiler. Place baguette slices on a baking sheet and toast under the broiler for 1–2 minutes per side until golden.
- Top each toast with shredded Gruyere cheese and return to the broiler until melted and bubbly.
- Assemble and Serve:
- Ladle the hot soup into bowls and place a cheesy toast on top of each serving. For extra decadence, sprinkle additional cheese directly onto the soup before adding the toast.
Notes
- Substitute wine and sherry with extra broth if preferred.
- For a vegetarian version, use vegetable stock and omit Worcestershire sauce (or use a vegetarian substitute).
- Store leftovers in the refrigerator for up to 3 days and reheat gently on the stovetop.
