Description
A classic French Onion Soup recipe featuring slowly caramelized sweet onions simmered with broth and fresh thyme, topped with toasted baguette slices and melted Gruyère cheese, then broiled to golden perfection. This comforting soup is rich in flavor with a perfect balance of sweetness from the onions and savory depth from the broth and cheese.
Ingredients
Scale
Soup
- 6 large sweet onions (yellow or Vidalia), thinly sliced
- 3 tablespoons butter
- 1 tablespoon olive oil
- 6 cups beef broth (or vegetable broth for vegetarian version)
- 1/2 cup dry white wine or sherry
- 2-3 sprigs fresh thyme
- Salt, to taste
- Freshly ground black pepper, to taste
Bread and Cheese
- 1 baguette, sliced and toasted
- 2 cups grated Gruyère cheese (or Swiss, mozzarella, or fontina as alternatives)
Instructions
- Caramelize the Onions: Slice the onions thinly and cook them slowly over low heat in a mixture of butter and olive oil. Stir frequently and allow the onions to turn a rich golden brown and develop a sweet flavor over 30 to 40 minutes, being careful not to burn them.
- Deglaze the Pan: Pour in the dry white wine or sherry, scraping the bottom of the pan to lift any browned bits. Let the liquid reduce slightly to concentrate the flavors.
- Add Broth and Herbs: Add the beef or vegetable broth along with fresh thyme sprigs. Season with salt and pepper. Simmer gently for 20 to 30 minutes to meld the flavors.
- Prepare the Bread and Cheese: Slice the baguette and toast the slices until crisp. Grate the Gruyère cheese and set aside.
- Assemble and Broil: Ladle the hot soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl, then generously cover with grated Gruyère cheese. Place the bowls under a broiler for 3 to 5 minutes until the cheese bubbles and turns golden brown.
Notes
- Use sweet onions like Vidalia or yellow onions for best caramelization and flavor.
- Be patient when caramelizing onions to avoid burning and to develop deep sweetness.
- For a vegetarian version, substitute beef broth with vegetable broth and confirm cheese is vegetarian-friendly.
- Broiling the cheese topping creates a delicious golden crust, but watch carefully to prevent burning.
- Dry white wine or sherry adds depth but can be omitted or replaced with additional broth if desired.
- Leftover soup can be refrigerated for up to 3 days; reheat gently on the stovetop.
