Description
Classic French Onion Soup is a comforting and savory dish featuring caramelized onions simmered in rich beef broth, topped with toasted baguette slices and melted Gruyère and Parmesan cheese, broiled to golden perfection. Perfect for warming up on a chilly day.
Ingredients
Scale
Soup
- 2 tablespoons olive oil
- 6 medium yellow onions, sliced
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 8 cups beef broth
- 1/4 cup dry sherry (optional)
- 1 teaspoon dried thyme
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
Soup Topping
- 8 slices French baguette
- 2 tablespoons olive oil
- 4 slices Gruyère cheese or provolone
- 2 tablespoons grated Parmesan cheese
Instructions
- Caramelize the Onions: Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the sliced onions and cook, stirring occasionally, until tender, about 5 to 7 minutes. Reduce heat to medium-low and continue cooking, stirring every 3 to 5 minutes, until onions are caramelized and golden brown, about 15 to 25 minutes.
- Add Butter and Garlic: Stir in 2 tablespoons butter and 1 tablespoon minced garlic. Cook for 2 minutes until the butter melts and the garlic becomes fragrant.
- Add Broth and Seasonings: Pour in 8 cups beef broth and 1/4 cup dry sherry if using. Season with 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer, then reduce heat to medium-low and simmer for 20 to 30 minutes to develop flavors.
- Prepare the Baguette Toasts: While the soup simmers, preheat the oven broiler, placing a rack 8 inches from the heat source. Brush both sides of the baguette slices with olive oil. Arrange on a baking sheet and broil for 2 to 3 minutes on each side until golden brown, watching closely to avoid burning.
- Assemble Soup Bowls: Preheat the broiler again if needed. Place 4 oven-safe bowls on a baking sheet. Ladle the hot soup into each bowl. Top each with 2 slices of the toasted baguette, then add 1 slice Gruyère and 1/2 tablespoon grated Parmesan cheese on top.
- Broil Cheese Topping: Carefully place the baking sheet with the soup bowls under the broiler. Broil until the cheese is bubbling and starting to brown, about 2 to 3 minutes. Watch closely to prevent burning.
- Serve Immediately: Remove from broiler and serve the soup immediately while the cheese is melted and bubbly.
Notes
- For a vegetarian version, substitute beef broth with vegetable broth and use vegetarian-friendly cheese.
- If dry sherry is unavailable, a splash of white wine or omit for a milder flavor.
- Use provolone cheese as a more affordable substitute for Gruyère.
- Caramelizing onions is key to deep flavor—do not rush this step.
- Watch the broiler closely to avoid burning the bread or cheese toppings.
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal
- Sugar: 8 g
- Sodium: 1000 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 50 mg
