Description
This classic French Onion Soup features deeply caramelized onions simmered in a rich beef broth, enhanced with white wine and fresh thyme. Topped with toasted baguette slices and melted Gruyère cheese, this comforting soup is perfect as a starter or a hearty meal for four.
Ingredients
Scale
Soup
- 4 large yellow onions, thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 6 cups beef broth
- 1/2 cup dry white wine
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
Topping
- 4 slices French baguette
- 1 1/2 cups grated Gruyère cheese
Instructions
- Caramelize Onions: Melt butter with olive oil in a large pot over medium heat. Add the thinly sliced onions and cook, stirring frequently, until they become soft and reach a deep golden brown color, approximately 30-35 minutes.
- Add Garlic and Thyme: Stir in the minced garlic and cook for 1 minute until fragrant. Add fresh thyme leaves to the pot and mix well.
- Deglaze with Wine: Pour in the dry white wine to deglaze the pot, scraping up any browned bits stuck to the bottom. Let it simmer for 2-3 minutes to reduce slightly and concentrate the flavors.
- Simmer Soup: Add the beef broth to the pot, season with salt and freshly ground black pepper to taste. Bring to a gentle simmer, cover the pot, and continue cooking for 20 minutes to meld the flavors.
- Toast Baguette: While the soup simmers, place the baguette slices under a broiler and toast until they are golden brown on both sides. Set aside.
- Assemble and Broil: Ladle the hot soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl and generously sprinkle with grated Gruyère cheese. Broil the bowls until the cheese melts, becomes bubbly, and starts to brown slightly. Serve immediately while hot.
Notes
- Be patient when caramelizing onions to develop the rich, sweet flavor typical of French Onion Soup.
- Using dry white wine helps to add acidity and depth without overpowering the soup.
- Gruyère cheese melts beautifully and adds a nutty flavor; however, Swiss cheese can be a substitute if needed.
- For a vegetarian version, replace beef broth with vegetable broth and omit the wine or use a vegetarian-friendly white wine.
- Serve with a side salad or crusty bread for a complete meal.
