Description
Classic French onion soup brings together caramelized onions, rich beef broth, and melted Gruyère cheese in a hearty French comfort dish. Savory flavors and rustic ingredients create a soul-warming meal perfect for chilly evenings you will crave.
Ingredients
Scale
- 4 yellow onions (large, thinly sliced)
- 4 cups (946 ml) beef broth (or chicken broth for lighter flavor)
- 2 cups (473 ml) water
- 1 cup (237 ml) Gruyere cheese (shredded, or mix of Gruyere and Swiss)
- 3 tbsps unsalted butter
- 1 tbsp olive oil
- ½ cup (118 ml) dry white wine (optional)
- 4–6 baguette slices (toasted)
- 2 garlic cloves (minced)
- 2 fresh thyme sprigs (or ½ tsp dried thyme)
- 1 bay leaf
- 1 tsp sugar
- 1 tsp salt
- Salt and pepper (to taste)
Instructions
- Caramelization Technique: Gently sauté sliced onions in butter and olive oil over medium heat, sprinkling sugar and salt to develop a rich, deep amber color while stirring consistently to prevent burning.
- Aromatic Enhancement: Introduce minced garlic to the caramelized onions, allowing the flavors to intensify and meld together until softened and fragrant.
- Flavor Foundation: Deglaze the pot with white wine, vigorously scraping the browned bits from the bottom to create a complex flavor base for the soup.
- Liquid Infusion: Add beef broth and water, incorporating thyme sprigs and bay leaf to impart depth and complexity. Bring to a gentle boil, then reduce to a soft simmer.
- Flavor Development: Allow the soup to simmer for approximately 20 minutes, enabling ingredients to harmonize and develop a robust profile. Remove herb stems before proceeding.
- Cheese Preparation: Preheat broiler to maximum intensity while preparing oven-safe serving bowls.
- Finishing Touch: Ladle soup into individual vessels, top with toasted baguette slice, and generously cover with Gruyere cheese to ensure complete bread coverage.
- Final Broiling: Position bowls under broiler, carefully monitoring as cheese transforms into a golden, bubbling crust with perfect melted consistency.
- Presentation: Remove from broiler, garnish with fresh thyme sprigs, and serve immediately while piping hot.
Notes
- Caramelize Onions Slowly: Take time to develop deep, rich flavor by cooking onions on medium-low heat for 30-45 minutes, stirring occasionally to prevent burning and achieve a rich golden-brown color.
- Control Liquid Intensity: Adjust wine and broth quantities to balance soup’s depth; too much liquid can dilute the concentrated onion flavor, so add gradually and taste while cooking.
- Choose Cheese Wisely: Select high-quality Gruyere or Swiss cheese with good melting properties; aged versions provide more complex, nutty undertones that elevate the soup’s overall taste profile.
- Prevent Soggy Bread: Toast baguette slices beforehand to maintain crispness under melted cheese, ensuring a delightful textural contrast between crunchy bread and silky soup.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 5
- Calories: 215
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 30 mg