Description
This classic French Onion Soup recipe features deeply caramelized onions simmered in a rich beef broth, topped with toasted baguette slices and melted Gruyere cheese. Perfect as a comforting appetizer or a light meal, this soup combines the sweetness of onions with savory herbs and a cheesy, golden crust.
Ingredients
Scale
Sauté Base
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 6 large yellow onions, thinly sliced
- 3 cloves garlic, minced
Soup
- 8 cups beef broth
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Toppings
- 8 slices baguette, toasted
- 2 cups grated Gruyere cheese
Instructions
- Caramelize Onions: Melt the butter and olive oil in a large heavy-bottomed pot over medium heat. Add the thinly sliced onions and cook for 35 to 40 minutes, stirring frequently until they become deeply golden and caramelized, bringing out their natural sweetness.
- Add Garlic and Herbs: Stir in the minced garlic and cook for 1 minute until fragrant. Then add the fresh thyme leaves and bay leaf to infuse the soup with aromatic flavors.
- Simmer the Soup: Pour in the beef broth, season with salt and black pepper, and bring the soup to a gentle simmer. Let it cook uncovered for 20 minutes to develop a rich and layered flavor. Remove the bay leaf afterwards.
- Prepare for Broiling: Preheat the broiler in your oven. Ladle the hot soup evenly into 4 oven-safe bowls, ready for the final golden topping.
- Add Toppings: Top each bowl with two slices of toasted baguette. Then divide the grated Gruyere cheese evenly over the bread and soup.
- Broil to Finish: Place the bowls under the broiler for 2 to 3 minutes, or until the cheese is melted, bubbly, and has a golden-brown crust. Serve immediately while hot for the best experience.
Notes
- Use a heavy-bottomed pot to prevent onions from burning during caramelization.
- Stir onions frequently to ensure even coloring and prevent sticking.
- Gruyere cheese is traditional, but Swiss or mozzarella can be substituted if needed.
- Be cautious during broiling to avoid burning the cheese.
- For a vegetarian version, substitute beef broth with a rich vegetable broth.
