Description
A classic homemade French Onion Soup featuring caramelized onions simmered in rich beef broth, topped with toasted baguette slices and melted Gruyere cheese, broiled to a golden perfection for a comforting and flavorful dish.
Ingredients
Scale
Soup Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 6 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 8 cups beef broth
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Toppings
- 8 slices baguette, toasted
- 2 cups grated Gruyere cheese
Instructions
- Caramelize the Onions: Melt the butter and olive oil in a large heavy-bottomed pot over medium heat. Add the sliced onions and cook for 35 to 40 minutes, stirring frequently, until they become deeply golden and caramelized, developing the soup’s signature sweetness and depth of flavor.
- Add Garlic and Herbs: Stir in the minced garlic and cook for 1 minute until fragrant. Then add the fresh thyme leaves and bay leaf to infuse the broth with aromatic herbal notes.
- Simmer the Soup: Pour in the beef broth, season with salt and black pepper, and bring the mixture to a gentle simmer. Let it cook uncovered for 20 minutes to deepen the flavors. Once done, remove the bay leaf.
- Prepare for Broiling: Preheat the broiler in your oven. Ladle the hot soup evenly into 4 oven-safe bowls, preparing them for the final step of adding toast and cheese.
- Add Toast and Cheese: Place 2 toasted baguette slices on top of each bowl of soup and divide the grated Gruyere cheese evenly over the toast and soup surface.
- Broil to Finish: Broil the bowls for 2 to 3 minutes until the cheese is melted, bubbly, and golden brown. Carefully remove from the oven and serve immediately while hot and delicious.
Notes
- For best results, use a heavy-bottomed pot to prevent onions from burning.
- Slow caramelizing of onions is key to bringing out natural sweetness and depth.
- Be sure to use oven-safe bowls for broiling to avoid cracking.
- Gruyere cheese can be substituted with Swiss or Emmental if unavailable.
- Leftover soup can be stored in the refrigerator for up to 3 days without bread and cheese toppings.
