Description
This classic French onion soup features deeply caramelized onions, rich broth, toasted baguette, and melted Gruyère—perfect for a cozy, comforting dinner.
Ingredients
4 large yellow onions, thinly sliced
2 tbsp unsalted butter
1 tbsp olive oil
4 cups beef broth (or vegetable broth)
1 cup dry white wine (optional)
2 tsp fresh thyme (or 1 tsp dried)
1 bay leaf
Salt and pepper, to taste
1–2 French baguettes, sliced
2 cups grated Gruyère cheese
Instructions
Caramelize Onions: Heat butter and oil in a Dutch oven. Add onions and cook slowly over medium heat for 40–45 minutes until deeply golden.
Deglaze: Add white wine and scrape the pan. Simmer for 2–3 minutes.
Simmer Soup: Add broth, thyme, and bay leaf. Simmer on low for 30–40 minutes. Season with salt and pepper.
Toast Baguette: Preheat oven to 375°F. Toast baguette slices for 10–12 minutes.
Assemble: Ladle soup into oven-safe bowls, top with baguette slices and cheese.
Broil: Broil bowls for 2–3 minutes until cheese is bubbly and golden.
Serve: Cool briefly, garnish with thyme, and serve hot.
Notes
Use vegetable broth for vegetarian version.
Swap Gruyère with Swiss or Comté if needed.
Skip wine and add vinegar for acidity if preferred.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop, Broiling
- Cuisine: French
