Description
This classic French Onion Soup recipe features deeply caramelized sweet onions simmered in a rich beef broth, topped with toasted baguette slices and melted Gruyère cheese for a comforting, savory dish perfect for any occasion.
Ingredients
Scale
Onions and Seasoning
- 4 large sweet onions (Vidalia or Walla Walla), thinly sliced
- 4 tablespoons unsalted butter
- 1 teaspoon sugar
- 1 teaspoon salt
- Freshly ground black pepper, to taste
Broth and Herbs
- 8 cups beef broth (or vegetable broth for a vegetarian option)
- 1/2 teaspoon dried thyme
For Serving
- 1 baguette, sliced for toasting
- 2 cups shredded Gruyère cheese (or Swiss cheese)
Instructions
- Caramelize the Onions: In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the thinly sliced onions, sugar, and salt. Cook slowly, stirring frequently, allowing the onions to caramelize and turn deep golden brown. This process takes about 40-45 minutes and is key for developing the soup’s signature flavor.
- Add Broth and Seasonings: Once the onions are caramelized, sprinkle in the dried thyme and freshly ground black pepper. Pour in the beef broth, stirring to combine. Bring the mixture to a gentle simmer and cook for an additional 15 minutes to marry the flavors.
- Prepare the Bread: While the soup simmers, preheat your oven to 350°F (175°C). Arrange the baguette slices on a baking sheet and toast them in the oven for about 10 minutes until they are crisp and golden. Remove and set aside.
- Assemble the Soup Bowls: Ladle the hot soup into oven-safe bowls or crocks. Place a toasted baguette slice on top of each bowl and generously sprinkle shredded Gruyère cheese over the bread, covering the surface.
- Broil to Melt Cheese: Place the bowls under the broiler for 2-4 minutes until the cheese is melted, bubbly, and slightly browned. Carefully remove from the oven and serve immediately for a warm, cheesy comfort meal.
Notes
- For a vegetarian version, substitute the beef broth with a rich vegetable broth.
- Caramelizing the onions slowly is crucial for the soup’s deep flavor; avoid rushing this step.
- Gruyère cheese provides the authentic flavor, but Swiss cheese is a good substitute.
- Oven-safe bowls are essential for broiling the cheese topping; if unavailable, use a baking sheet to broil separately.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
