This classic French onion soup is warm, indulgent, and a true comfort on any cold day. Made with caramelized onions, a flavorful broth, and topped with crusty bread and melted cheese, it’s a timeless dish perfect for chilly days or a sophisticated starter. Traditionally served in oven-safe bowls, it ensures the cheesy topping is perfectly melted.
Preparation time ⏰:
Total Time: 1 hour 10 minutes
Number of Portions 🍽:
Serves 4
Ingredients:
For the Soup:
- 4 large yellow onions, thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon sugar (optional, to enhance caramelization)
- 1/4 cup dry white wine (optional)
- 6 cups beef broth (or vegetable broth for a vegetarian version)
- 1 bay leaf
- 2-3 sprigs fresh thyme (or 1 teaspoon dried thyme)
- Salt and pepper to taste
For the soup Topping:
- 4 slices of baguette or crusty bread (about 1/2 inch thick)
- 1 cup grated Gruyère cheese (or Swiss cheese as an alternative)
- Fresh parsley (optional, for garnish)
Nutritional Information (per serving):
Calories: 400 kcal
Protein: 18g
Fat: 18g
Carbohydrates: 40g
Note: These values are approximate and may vary depending on portion sizes and specific brands of ingredients used.
Instructions:
Caramelize the Onions:
- Melt the butter and olive oil together in a large pot or Dutch oven over medium heat.
- Add the sliced onions and stir to coat. Cook for 20-25 minutes, stirring frequently, until the onions are caramelized and golden brown.
- Add garlic and sugar (if using) and cook for 1-2 minutes until fragrant.
- Deglaze the pot with white wine (if using), scraping up any browned bits from the bottom. Allow the wine to reduce slightly.
Simmer the Soup:
- Add the beef broth, bay leaf, and thyme. Stir well and bring to a simmer.
- Turn the heat down to low and allow the soup to simmer uncovered for 20-30 minutes. Season with salt and pepper to taste.
Prepare the Bread Topping:
- Preheat the oven to 375°F (190°C).
- Place the bread slices on a baking sheet and toast them for 5 minutes, until lightly crispy.
Assemble and Broil:
- Ladle the soup into oven-safe bowls or ramekins. Place a slice of toasted bread on each bowl and sprinkle with a generous amount of grated cheese.
- Place the bowls on a baking sheet and broil in the oven for 3-5 minutes, or until the cheese is melted and bubbly.
Serve soup:
- Carefully take the bowls out of the oven (they will be hot!). Garnish with fresh parsley, if you like, and serve right away.
Serving Tip 💡:
This soup pairs wonderfully with a crisp green salad or additional crusty bread on the side. For a richer flavor, use homemade beef broth and ensure the onions are deeply caramelized.
