Description
A classic French onion soup featuring deeply caramelized onions simmered in rich beef broth, topped with toasted baguette slices and melted Gruyère cheese for a comforting, timeless dish.
Ingredients
Soup Base
- 4 large onions, thinly sliced
- 3 tbsp butter
- 1 tbsp olive oil
- 1 tsp sugar
- 4 cups beef broth
- 1/2 cup dry white wine (optional)
- Salt and pepper to taste
Topping
- 1 baguette, sliced
- 1 cup Gruyère cheese, shredded
Instructions
- Caramelize Onions: Melt the butter with olive oil in a large pot over low heat. Add the thinly sliced onions and cook slowly, stirring frequently until the onions become deeply caramelized and golden, which typically takes about 30-40 minutes.
- Add Sugar and Continue Cooking: Stir in the sugar to help with caramelization and continue cooking the onions until they turn a beautiful golden brown and develop rich flavor.
- Deglaze with Wine: If using, pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce slightly for a minute or two.
- Add Broth and Simmer: Pour in the beef broth, season with salt and pepper to taste, and bring the mixture to a gentle simmer. Let it simmer for about 20 minutes to meld the flavors.
- Prepare Bread and Cheese: While the soup simmers, toast the baguette slices until crisp and then top each slice evenly with shredded Gruyère cheese.
- Assemble and Broil: Ladle the hot soup into oven-safe bowls, place the cheese-topped baguette slices on top, and place the bowls under the broiler until the cheese is melted, bubbly, and lightly browned, about 2-3 minutes.
Notes
- Patience is crucial to properly caramelize the onions, as rushing can lead to burned or uneven flavor.
- Use authentic Gruyère cheese for the classic nutty and gooey topping.
- The soup can be made ahead of time and gently reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
