Description
Bonjour, Soup Lovers! Imagine chilly evenings wrapped in cozy sweaters with bowls of deeply savory broth loaded with caramelized onions, crowned by crusty, cheese-melted toasts. This classic French Onion Soup is comfort food at its finest—and surprisingly easy to make at home!
Ingredients
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4 large yellow onions, thinly sliced
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4 tbsp unsalted butter
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2 tbsp olive oil
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1 tsp salt
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½ tsp sugar (optional, helps caramelize)
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2 cloves garlic, minced
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8 cups beef broth (or half beef/half chicken broth)
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½ cup dry white wine (optional; substitute 1 tbsp balsamic vinegar)
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2 tsp fresh thyme leaves (or 1 tsp dried)
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1 bay leaf
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1 baguette, sliced (preferably stale)
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2 cups shredded Gruyère cheese (or Swiss, Emmental, provolone)
Instructions
1. Caramelize the Onions (35–40 mins)
Melt butter and olive oil in pot over medium-low heat. Add onions, salt, and sugar. Stir every 5 minutes, patiently watching them soften, turn translucent (~15 min), then golden (~30 min), and finally deep amber and jammy (~40 min). Scrape up the flavorful brown bits (fond) from the pot’s bottom regularly.
2. Garlic & Deglaze (2 mins)
Add garlic, cook 1 minute until fragrant. Pour in wine (if using) and scrape fond with wooden spoon. Let wine bubble and reduce for 1 minute. If no wine, add ¼ cup broth to deglaze.
3. Add Broth & Herbs (20–25 mins)
Stir in broth, thyme, and bay leaf. Bring to gentle simmer (avoid boiling). Simmer uncovered to meld flavors. Taste and adjust seasoning. Add Worcestershire or soy sauce for umami if desired. Remove bay leaf before serving.
4. Prepare Cheese Toasts (5 mins)
Broil baguette slices 1 minute per side until toasted. Pile shredded cheese generously on each slice. Broil 1–2 minutes until bubbly and golden brown. Watch carefully to avoid burning!
5. Serve
Ladle soup into oven-safe bowls. Float cheesy toasts on top. For extra melty magic, place bowls on a baking sheet and broil 30 seconds more (careful, bowls get hot!). Serve immediately with extra napkins for molten cheese.
Notes
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Low and slow onions = caramel gold; don’t rush!
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Scrape fond often—it’s flavor treasure.
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Good broth = great soup; boost store-bought with soy sauce or Parmesan rind.
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Toast bread well for cheese “raft” that stays afloat.
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Cheese melts best if dry and freshly shredded; broil bowls briefly to “set.”
- Prep Time: 15 minutes
Nutrition
- Calories: 380kcal per serving
- Fat: 18g
- Carbohydrates: 37g
- Protein: 16g