french onion soup recipe
French Onion Soup is a classic comforting dish known for its rich flavors and aromatic onions. Topped with melted cheese and crusty bread, this hearty soup is perfect as an appetizer or a main course.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Ladle
- 4 Oven-safe bowls
- 1 Broiler or toaster oven
Ingredients
- 4 large onions, thinly sliced About 2 pounds.
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups beef broth Or vegetable broth for a vegetarian option.
- 1 cup dry white wine Optional.
- 1 tablespoon fresh thyme leaves Or 1 teaspoon dried thyme.
- 8 slices baguette or French bread
- 1 ½ cups grated Gruyère cheese Or Swiss cheese.
- Fresh parsley for garnish Optional.
Instructions
- In a large pot or Dutch oven, heat the butter and olive oil over medium heat.
- Add sliced onions, sugar, salt, and pepper to the pot. Cook, stirring frequently, for about 15-20 minutes until the onions are soft and caramelized.
- Stir in the thyme and cook for another minute.
- Pour in the white wine (if using) and scrape the bottom of the pot to deglaze, allowing the wine to reduce for about 5 minutes.
- Add the beef broth and bring the soup to a simmer. Let it cook for an additional 20 minutes.
- While the soup is simmering, preheat your broiler. Toast the slices of bread until golden brown.
- To serve, ladle the hot soup into oven-safe bowls, top each bowl with a slice of toasted bread, and sprinkle generously with Gruyère cheese.
- Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. Keep a close eye on them to prevent burning.
- Serve hot, garnished with fresh parsley if desired.
Notes
You can make this soup a day ahead; the flavors will deepen overnight.
For extra richness, add a splash of sherry or brandy when deglazing the pot.
If you prefer a vegetarian version, simply replace beef broth with vegetable broth and skip the wine option.