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French Onion Soup

A rich and comforting soup made with caramelized onions, beef broth, and topped with melted Gruyère cheese.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: French
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large onions, thinly sliced Opt for sweet Vidalia onions for a naturally sweeter soup.
  • 4 tablespoons unsalted butter Use for caramelizing onions.
  • 1 tablespoon olive oil Use with butter for caramelizing.
  • 8 cups beef broth Use homemade for richer taste.
  • 1 cup dry white wine Introduces acidity.
  • 1 teaspoon thyme Adds aromatic depth.
  • Salt and pepper to taste Always taste and adjust seasoning.
  • 1 loaf Baguette or crusty bread, sliced For serving.
  • 2 cups Gruyère cheese, grated Ensure good quality to melt smoothly.
Quality Hacks
  • Onions: Opt for sweet Vidalia onions for a naturally sweeter soup.
  • Broth: Use homemade beef broth for a richer taste that store-bought can’t match.

Method
 

Caramelizing the Onions
  1. In a large pot, melt the butter and olive oil over medium heat.
  2. Add the sliced onions and cook, stirring frequently, for about 30 minutes, or until they turn a lovely caramelized golden hue.
Deglazing
  1. Pour in the dry white wine, using a wooden spoon to scrape any bits from the bottom of the pot.
  2. Let it cook for about 5 minutes to allow the alcohol to evaporate.
Cooking the Soup
  1. Add the beef broth, thyme, salt, and pepper.
  2. Bring to a gentle simmer and let cook for another 30 minutes.
Baking Preparation
  1. Preheat your oven to 400°F (200°C).
Assembling the Soup
  1. Ladle the soup into oven-safe bowls.
  2. Top with slices of baguette and sprinkle generously with Gruyère cheese.
Baking
  1. Place bowls on a baking sheet and bake for about 10-15 minutes until the cheese is bubbly and golden.
Serving
  1. Serve hot and relish every comforting slurp of your homemade French onion soup.

Notes

For an elegant presentation, garnish with additional thyme or fresh parsley. Pair with a crisp green salad.