French Onion Soup Recipe

French Onion Soup is a classic dish originating from France, consisting of caramelized onions, beef broth, and bread topped with melted gruyere cheese. The onions are slowly cooked until they become soft and sweet, creating a flavorful base for the soup. The rich beef broth adds depth to the dish, while the melted cheese on top provides a gooey and decadent finish. French Onion Soup is often served hot and enjoyed as a comforting meal during the colder months. Its combination of savory broth, sweet onions, and melted cheese makes it a beloved option for many soup lovers around the world.

Servings: 4

Author: Chef Connie

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French Onion Soup

Prep time: 20 MinCook time: 1 H & 10 MTotal time: 1 H & 30 M

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Ingredients

• 6 large yellow onions, thinly sliced
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 4 cloves garlic, minced
• 8 cups beef stock or broth
• 1/2 cup dry white wine or dry vermouth
• 1 bay leaf
• 1/4 teaspoon dried thyme
• Salt and pepper to taste
• 1 baguette, sliced into 1-inch thick slices
• 2 cups grated Gruyère cheese

Instructions

1. In a large, heavy-bottomed pot, heat the butter and olive oil over medium heat.
2. Add the sliced onions and salt. Cook the onions, stirring occasionally, for about 15-20 minutes until they soften and start to caramelize.
3. Sprinkle the sugar over the onions and continue to cook, stirring frequently, until the onions are deep golden brown and caramelized (another 20-25 minutes). If the onions start to burn, reduce the heat.
4. Add the minced garlic to the pot and cook for 1-2 minutes until fragrant.
5. Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Cook until the wine is mostly evaporated.
6. Add the beef stock, bay leaf, and thyme to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes. Season with salt and pepper to taste. Remove the bay leaf before serving.
7. Preheat your oven's broiler. Arrange the baguette slices on a baking sheet and toast them under the broiler until golden brown on both sides.
8. Top each slice with a generous amount of grated Gruyère cheese and return to the broiler until the cheese is melted and bubbly.
9. Ladle the hot soup into oven-safe bowls. Place a few cheesy croutons on top of each bowl of soup.
10. If desired, place the bowls under the broiler for a minute or two to further melt and brown the cheese.
11. Serve immediately and enjoy!

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