Description
Classic French Onion Soup with slow-caramelized onions, rich broth, toasted baguette, and a bubbly Gruyère crust, comforting and restaurant-worthy at home.
Ingredients
- Yellow onions, 4 large (about 2 pounds)
- Butter, 4 tablespoons
- Olive oil, 2 tablespoons
- Garlic, 2 cloves, minced
- Beef broth, 8 cups (substitute vegetable broth for vegetarian)
- Fresh thyme, 2 sprigs
- Bay leaf, 1
- Salt, 1 teaspoon (adjust to taste)
- Black pepper, 1/2 teaspoon
- Baguette slices, 8 to 10 slices, about 1/2 inch thick, toasted
- Gruyère cheese, 2 cups shredded (approximately 8 ounces)
Instructions
- Preheat Your Equipment: Place a heavy-bottomed pot over medium heat and have a wooden spoon ready.
- Combine Ingredients: Add butter and olive oil to the pot, then add the thinly sliced onions. Cook slowly, stirring frequently, allowing the onions to soften and turn deep golden brown over about 40 minutes.
- Prepare Your Cooking Vessel: Stir in minced garlic, add the fresh thyme sprigs and bay leaf, pour in the broth, and bring to a gentle simmer. Let simmer for 30 minutes to let flavors meld, then season with salt and black pepper. Remove thyme sprigs and bay leaf before serving.
- Assemble the Dish: Preheat the broiler. Ladle the hot soup into oven-safe crocks or bowls. Place one or two toasted baguette slices on top of each bowl.
- Cook to Perfection: Sprinkle a generous handful of shredded Gruyère over each baguette slice and place the bowls under the broiler until the cheese bubbles and turns golden brown.
- Finishing Touches: Remove the crocks from the broiler carefully, discard any thyme stems or bay leaf remnants, and add a final crack of black pepper or a sprinkle of chopped parsley if desired.
- Serve and Enjoy: Serve the soup hot, encourage guests to break through the cheesy crust and enjoy the warm, savory layers beneath.
Notes
- Toast the baguette slices before topping the soup to help them hold up under the cheese.
- Caramelize the onions low and slow for the best sweet, deep flavor; rushing this step can cause burning.
- Use freshly grated cheese rather than pre-shredded for a smoother melt.
- To make vegetarian, use a high-quality vegetable broth and ensure your cheese is made without animal rennet.
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups with bread and cheese)
- Calories: 380
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 2.5 g
- Protein: 20 g
- Cholesterol: 50 mg