Description
French Onion Soup is a timeless classic with a rich, deeply caramelized onion broth, infused with herbs and a touch of wine, topped with toasted baguette slices covered in melted Gruyère cheese. Perfect for a cozy meal, this comforting dish brings restaurant-quality flavors right to your kitchen.
Ingredients
Scale
- 6 large red or yellow onions, thinly sliced
- 4 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 2 cloves garlic, minced
- 8 cups beef stock (or chicken stock, or a combination)
- ½ cup dry vermouth or dry white wine
- 2 bay leaves
- 1 tablespoon fresh thyme leaves (or ½ teaspoon dried thyme)
- ½ teaspoon freshly ground black pepper
- 2 tablespoons brandy (optional)
- 8 slices French bread or baguette (1 inch thick)
- 1½ cups grated Gruyère cheese
- Sprinkling of grated Parmesan cheese
Instructions
- Prepare the onions: Peel and thinly slice the onions into even pieces.
- Caramelize the onions: In a large pot over medium heat, warm 3 tablespoons of olive oil. Add the onions and cook, stirring frequently, until softened (about 15-20 minutes).
- Deepen the flavor: Increase the heat to medium-high, add the remaining tablespoon of olive oil and butter, and cook until onions start to brown (about 20-40 minutes). Stir often to prevent burning.
- Enhance caramelization: Sprinkle in the sugar and salt. Continue cooking for another 10-15 minutes, stirring frequently until the onions turn deep golden brown. Stir in the minced garlic and cook for another minute.
- Deglaze the pot: Pour in the vermouth or wine, scraping up any browned bits from the bottom of the pot.
- Simmer the soup: Add the beef stock, bay leaves, and thyme. Bring to a simmer, cover, and cook on low heat for 30 minutes.
- Final seasoning: Remove the bay leaves, season with salt and black pepper, and stir in brandy if using.
- Prepare the bread topping: Preheat the oven to 450°F (232°C). Place the bread slices on a baking sheet, brush lightly with olive oil, and toast until golden brown (5-7 minutes).
- Melt the cheese: Flip the toasted bread, sprinkle with Gruyère and Parmesan, and bake until the cheese is bubbly and slightly golden.
- Assemble and serve: Ladle hot soup into bowls, place a cheesy toast on top, or use oven-safe bowls, broiling for 10 minutes at 350°F for an extra golden crust.
Notes
- For a vegetarian version, use a rich vegetable or mushroom broth instead of beef stock.
- The soup tastes even better the next day, as the flavors have time to meld.
- Freeze the soup without the croutons for up to 3 months. Defrost in the refrigerator and reheat on the stovetop.
- If omitting alcohol, replace the wine with extra broth and add a tablespoon of Worcestershire sauce or balsamic vinegar for depth of flavor.
- Gruyère cheese is the best option for this dish, but Swiss, Fontina, or Mozzarella can be used as substitutes.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop & Baking
- Cuisine: French-Inspired