Servings: 4
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Ingredients
- 4 large yellow onions, thinly sliced
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 1 tsp sugar (optional, to help caramelize the onions)
- 2 garlic cloves, minced
- 4 cups (1 liter) beef broth (use low-sodium if preferred)
- 1 cup (240ml) dry white wine (optional, but recommended)
- 2 sprigs fresh thyme (or 1/2 tsp dried thyme)
- 1 bay leaf
- Salt and pepper to taste
- 4 slices of crusty bread or baguette, toasted
- 1 cup (100g) grated Gruyère cheese (or Swiss cheese as a substitute)
Instructions
- Caramelize the Onions:
- Heat the butter and olive oil in a large pot over medium heat.
- Add the sliced onions and cook, stirring occasionally, for 10 minutes until they begin to soften.
- Sprinkle in the sugar (if using) to help caramelize the onions.
- Continue to cook for 20-30 minutes, stirring often, until the onions are golden brown and deeply caramelized. Don’t rush this step—it’s where all the flavor happens!
- Add Garlic and Deglaze:
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom (that’s where the magic is). Let it simmer for 2-3 minutes to reduce slightly.
- Simmer the Soup:
- Add the beef broth, thyme, and bay leaf. Bring the mixture to a simmer.
- Cover and let it simmer for 20 minutes to allow the flavors to meld.
- Season with salt and pepper to taste, and remove the thyme sprigs and bay leaf before serving.
- Prepare the Cheese Toast:
- While the soup is simmering, preheat your oven’s broiler.
- Place the toasted bread slices on a baking sheet and top each with a generous amount of grated Gruyère cheese.
- Broil for 1-2 minutes until the cheese is melted and bubbly. Keep an eye on it so it doesn’t burn!
- Assemble and Serve:
- Ladle the hot soup into bowls.
- Float a cheese-topped bread slice on each bowl, or serve the cheesy bread on the side for dipping.
- Enjoy the rich, savory goodness of homemade French onion soup!
Do’s and Don’ts
DO:
- Take your time caramelizing the onions—it’s the heart of the recipe. Low and slow is key!
- Use Gruyère cheese if possible; its nutty flavor is a classic pairing with the soup.
DON’T:
- Use sweet onions like Vidalia—they can make the soup too sugary. Stick with yellow onions for the best balance.
- Skip the broth quality! Use a good beef broth (or even homemade) for the richest flavor.
Pro Tips:
- If you want a vegetarian version, swap the beef broth for vegetable broth and add a splash of soy sauce or Worcestershire sauce for depth.
- For extra indulgence, double the cheese on the bread (because why not?).
This Easy French Onion Soup is a warm hug in a bowl. It’s the ultimate combination of rich caramelized onions, savory broth, and gooey, melted cheese. Perfect for impressing guests or just treating yourself on a chilly evening. 🧅🧀🥖
