Description
This classic French Onion Soup recipe features slowly caramelized onions in a rich beef broth, enhanced with white wine and aromatic herbs, topped with toasted French bread and melted Gruyère and Parmesan cheese for a comforting, flavorful meal.
Ingredients
Scale
Soup Base
- 4 large onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 tablespoon all-purpose flour
- 4 cups beef broth
- 1 cup dry white wine
- 1 teaspoon fresh thyme leaves
- 2 bay leaves
- 1/2 teaspoon black pepper
Toppings
- 8 slices French bread, toasted
- 1 1/2 cups grated Gruyère cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Prepare the fat: Melt the butter and olive oil together in a large pot over medium heat to create a flavorful base for caramelizing the onions.
- Add onions: Add the thinly sliced onions to the pot, stirring to coat them evenly with the melted butter and oil.
- Caramelize onions: Sprinkle salt and sugar over the onions and cook slowly over medium heat, stirring frequently for 40-45 minutes until the onions are soft and deeply caramelized.
- Add flour: Sprinkle the all-purpose flour over the caramelized onions and stir to combine, ensuring the onions are coated.
- Cook flour: Continue cooking for about 2 minutes, stirring constantly to prevent burning and to allow the flour to absorb the fat and develop flavor.
- Deglaze with wine: Pour in the dry white wine, scraping the bottom of the pot to lift any brown bits, and cook for 3-5 minutes until the wine reduces slightly.
- Add broth and herbs: Pour in the beef broth, then add fresh thyme leaves, bay leaves, and black pepper, stirring to combine all ingredients.
- Simmer soup: Bring the soup to a simmer, then lower the heat and let it gently simmer for 30 minutes to allow flavors to meld.
- Preheat oven: While the soup simmers, preheat your oven to 350°F (175°C) to prepare for toasting the bread.
- Toast bread: Arrange the French bread slices on a baking sheet and toast them in the oven for about 10 minutes, flipping halfway through until both sides are crisp and golden.
- Remove bay leaves: After simmering, remove and discard the bay leaves from the soup to avoid bitterness.
- Assemble soup bowls: Ladle the hot soup into oven-safe bowls, filling each about three-quarters full.
- Add bread topping: Place a toasted slice of French bread on top of each bowl of soup.
- Add cheese: Generously sprinkle the grated Gruyère and Parmesan cheeses over the bread, covering it completely for a rich topping.
- Broil cheese: Place the bowls on a baking sheet and transfer to the oven, then broil for 2-4 minutes until the cheese is melted, bubbly, and golden brown.
- Serve: Carefully remove the bowls from the oven using oven mitts and serve immediately, enjoying the warm, cheesy, and flavorful French onion soup.
Notes
- Use a large heavy-bottomed pot for even heat distribution during caramelization.
- Caramelizing onions slowly is key to developing the rich, deep flavor characteristic of French onion soup.
- Broiling the cheese topping gives it a perfect golden crust; watch carefully to prevent burning.
- Use oven-safe bowls or ramekins to avoid cracking when broiling the soup.
- Dry white wine can be substituted with dry sherry or additional beef broth if preferred.
