Description
French Onion Soup is a classic, hearty dish made with caramelized onions, savory stock, and topped with melted Gruyère cheese on a toasted slice of French bread. It’s rich, comforting, and perfect for chilly evenings or impressing guests with a traditional French dish.
Ingredients
6 large red or yellow onions (about 3 pounds)
4 tablespoons extra virgin olive oil
2 tablespoons butter
1 teaspoon sugar
Kosher salt
2 cloves garlic, minced
8 cups beef stock, chicken stock, or a combination of the two
1/2 cup dry vermouth or dry white wine
2 bay leaves
1 tablespoon fresh thyme leaves, a few sprigs of fresh thyme, OR 1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
8 slices (1 inch thick) French bread or baguette
1 1/2 cups grated Gruyère cheese
Sprinkling grated Parmesan cheese
Instructions
- Peel and thinly slice the onions from root to stem. You should have about 10 cups of sliced onions.
- In a 5 to 6-quart thick-bottomed pot, heat 3 tablespoons of olive oil over medium heat. Add the onions and toss to coat. Cook, stirring often, until the onions soften, about 15 to 20 minutes.
- Increase the heat to medium-high, add the remaining tablespoon of olive oil and the butter. Stir frequently until the onions start to brown, about 20 to 40 minutes. Add sugar and 1 teaspoon of salt to help with caramelization. Continue cooking until the onions are well-browned, about 10 to 15 more minutes. Add minced garlic and cook for 1 minute.
- Add the dry vermouth or white wine to deglaze the pot, scraping up any browned bits from the bottom of the pot.
- Pour in the stock, add the bay leaves and thyme, and bring to a simmer. Lower the heat to maintain a low simmer, and cook for about 30 minutes.
- Season with more salt and freshly ground black pepper. Discard the bay leaves.
- Preheat your oven to 450°F. Brush both sides of the French bread slices with olive oil and toast in the oven until lightly browned, about 5 to 7 minutes.
- Turn the toasted bread slices over and sprinkle with grated Gruyère and Parmesan cheese. Return to the oven and bake until the cheese is bubbly and lightly browned.
- Serve by ladling the soup into bowls and placing a cheesy toast on top of each. Alternatively, transfer the soup into individual oven-proof bowls or a large casserole dish, top with the cheese-covered toast, and broil for about 10 minutes until the cheese is bubbly and slightly browned.
Notes
- For a vegetarian version, use vegetable stock instead of beef stock.
- If you don’t have Gruyère, you can use Swiss, Fontina, or mozzarella for a different flavor.
- Fresh rosemary or sage can replace thyme for a different herbaceous profile.
- Add crispy bacon bits or caramelized mushrooms for a twist on the classic recipe.
- Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop or in the oven before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 40mg
