Description
A rich and savory classic French onion soup featuring deeply caramelized onions simmered in flavorful broth, topped with toasted baguette slices and melted Gruyère cheese. Perfectly balanced with a hint of wine and slow-cooked to develop complex flavors.
Ingredients
Soup
- 4 large onions, thinly sliced
- 3 tbsp butter
- 1 tbsp olive oil
- 1 tsp sugar
- 6 cups beef broth
- ½ cup dry white wine (optional)
- Salt & pepper to taste
Toppings
- 1 baguette, sliced
- 1½ cups shredded Gruyère or Swiss cheese
Instructions
- Melt Butter and Oil: In a large pot over medium heat, melt the butter together with olive oil to prepare the base for caramelizing the onions.
- Caramelize Onions: Add the thinly sliced onions and sprinkle with sugar. Cook slowly, stirring occasionally, until onions are deeply caramelized and brown, about 25–30 minutes, developing a rich flavor.
- Add Wine and Simmer: Stir in the dry white wine if using, and let it simmer for 2 minutes to reduce and meld with the onions.
- Add Broth and Season: Pour in the beef broth, add salt and pepper to taste, and let the soup simmer gently for another 15 minutes to enhance the flavors.
- Toast Baguette Slices: While the soup simmers, toast the baguette slices until golden and crisp to provide a sturdy base for the cheese topping.
- Assemble and Broil: Ladle the hot soup into oven-safe bowls. Top each with toasted baguette slices and sprinkle generously with shredded Gruyère or Swiss cheese. Place bowls under the broiler until the cheese is melted, bubbly, and browned on top.
Notes
- Cooking onions low and slow is essential for depth of flavor in this soup.
- For a vegetarian version, substitute beef broth with vegetable broth.
- Using Gruyère cheese gives an authentic French flavor, but Swiss cheese works well as a substitute.
- Use oven-safe bowls to safely broil the cheese topping.
- If you prefer, skip the wine for a more traditional taste.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Soup
- Method: Stovetop
- Cuisine: French
