French onion soup is a rich and flavorful dish made with caramelized onions, beef broth, and topped with melted cheese and crusty bread. This comforting soup is perfect as an appetizer or a main dish, especially during colder months.
Ingredients
For the Soup:
- 4 large yellow onions, thinly sliced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon sugar (to help with caramelization)
- 4 cups beef broth (or a mix of beef and chicken broth) (find my broth recipes HERE and HERE)
- 1 cup dry white wine (optional)
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- Salt and pepper, to taste
- 1 bay leaf
For the Topping:
- 8-10 slices of French baguette or crusty bread
- 2 cups grated Gruyère cheese (or a mix of Gruyère and Swiss cheese)
- Fresh parsley, chopped (for garnish, optional)
Instructions
1. Caramelize the Onions: In a large, heavy-bottomed pot or Dutch oven, melt the butter and olive oil over medium heat. Add the sliced onions and sugar. Cook the onions, stirring frequently, for about 30-40 minutes, or until they are deeply caramelized and golden brown. Be patient; this step is key to developing the rich flavor of the soup.
2. Add Broth and Seasonings: Once the onions are caramelized, add the white wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for a few minutes until slightly reduced. Add the beef broth, thyme, bay leaf, salt, and pepper. Bring the soup to a simmer and let it cook for about 20 minutes to allow the flavors to meld. Remove the bay leaf before serving.
3. Prepare the Bread: While the soup simmers, preheat your oven to 350°. Arrange the slices of bread on a baking sheet and toast them in the oven for about 10 minutes, or until golden and crispy.
4. Assemble and Broil: Preheat your broiler. Ladle the hot soup into oven-safe bowls or crocks. Place a slice or two of toasted bread on top of each bowl, and generously sprinkle with grated Gruyère cheese. Place the bowls on a baking sheet and broil for 2-5 minutes, or until the cheese is bubbly and golden brown. Keep a close eye on them to prevent burning.
5. Serve: Carefully remove the bowls from the oven (they will be hot!). Garnish with chopped parsley if desired, and serve immediately.
Aprile's Kitchen 