Ah, French Onion Soup—rich, savory, and topped with gooey, melty cheese. 🧅🫕 Here’s a classic recipe:
Classic French Onion Soup
Ingredients (serves 4–6):
- 4 large yellow onions, thinly sliced
- 4 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp sugar (helps caramelize onions)
- 2 cloves garlic, minced
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 bay leaf
- 6 cups beef broth (or mix beef + chicken for lighter flavor)
- ½ cup dry white wine (optional)
- Salt & pepper to taste
- Baguette slices, toasted
- 1–1 ½ cups grated Gruyère cheese (or Swiss/Emmental)
Instructions
- Caramelize onions:
- In a large pot, melt butter with olive oil over medium heat.
- Add sliced onions and sugar. Cook slowly, stirring frequently, for 30–40 min until deep golden brown.
- Add garlic and herbs:
- Stir in garlic, thyme, and bay leaf. Cook 1–2 min until fragrant.
- Deglaze the pan:
- Pour in wine (if using) and scrape up browned bits from the bottom. Cook 2–3 min.
- Add broth:
- Pour in beef broth. Bring to a boil, then reduce heat and simmer 20–30 min.
- Season with salt and pepper. Remove bay leaf before serving.
- Serve with cheesy bread:
- Ladle soup into oven-safe bowls.
- Place toasted baguette slice on top of each bowl, sprinkle generously with cheese.
- Broil in the oven 2–3 min until cheese is melted and bubbly.
Pro tips:
- Slow caramelization is key for deep flavor. Don’t rush it!
- Use a sharp, melty cheese like Gruyère for authentic topping.
- Optional: sprinkle a little Parmesan on top for extra depth.
I can also give a quick stovetop version that takes about 30 minutes instead of over an hour for faster weeknight cooking. Want that version?
