French Onion Soup
French Onion Soup is the very definition of comfort food—deeply savory, satisfyingly cheesy, and steeped in tradition. With its origins rooted in France, this humble dish made from slowly caramelized onions, beef broth, crusty bread, and melted cheese has stood the test of time, gracing both rustic kitchens and upscale bistros alike.
The Secret Lies in the Onions
The soul of this dish is the onions—thinly sliced and slowly caramelized to draw out their natural sweetness and create a deep, golden brown color. This process can’t be rushed and may take 45 minutes or longer, but it’s worth every second.
Yellow onions are most commonly used, but some recipes mix in red or sweet onions for complexity. A touch of sugar and a splash of dry white wine or sherry can help elevate the flavors even more.
The Rich, Savory Broth
Traditionally, a good French Onion Soup is built on a robust beef stock, though you can use vegetable broth for a vegetarian version. The stock is simmered with the caramelized onions, thyme, bay leaves, and sometimes a splash of cognac or brandy to deepen the flavor.
The Signature Topping
What truly sets French Onion Soup apart is the cheesy, toasted topping. Slices of baguette are placed over the soup, topped generously with Gruyère cheese (or a mix of Gruyère and Emmental), then broiled until bubbling and golden. The bread soaks up the broth while the cheese melts into a savory, gooey crust—perfection in every spoonful.
Ingredients:
- 5 large yellow onions, thinly sliced
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp sugar
- 1/2 cup dry white wine (optional)
- 6 cups beef or vegetable stock
- 1 tsp fresh thyme (or 1/2 tsp dried)
- 1 bay leaf
- Salt and freshly ground pepper, to taste
- 1 baguette, sliced
- 1 ½ cups grated Gruyère cheese
Instructions:
- Caramelize the Onions:
In a large pot, heat butter and olive oil over medium-low heat. Add onions and sugar. Cook slowly, stirring often, until onions are deep golden brown—about 40–50 minutes. - Deglaze and Simmer:
Add white wine to deglaze the pan, scraping up any browned bits. Simmer for 5 minutes. Add stock, thyme, and bay leaf. Bring to a simmer and cook uncovered for 30 minutes. Season with salt and pepper. - Toast the Bread:
While the soup simmers, toast baguette slices until crisp. - Assemble and Broil:
Preheat the broiler. Ladle soup into oven-safe bowls. Top with a slice of bread and a generous sprinkle of cheese. Place bowls on a baking sheet and broil until the cheese is bubbly and golden. - Serve Hot:
Let cool slightly and serve warm, with extra bread if desired.
Tips and Variations
- Make it vegetarian: Use mushroom or vegetable broth instead of beef.
- Add herbs: A sprig of rosemary or a pinch of herbes de Provence can add depth.
- Try different cheeses: Comté, mozzarella, or fontina are great alternatives to Gruyère.
- Store and reheat: Soup keeps well in the fridge for 3–4 days. Add fresh bread and cheese before reheating under the broiler.
French Onion Soup is more than just a bowl of soup—it’s a warm embrace on a cold day, a nod to timeless French cuisine, and a perfect dish to impress your guests or indulge in solo. Whether you’re a soup lover or trying this classic for the first time, it’s sure to become a favorite.
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