Classic French Onion Soup
This classic French Onion Soup is rich, comforting, and topped with a golden, bubbly layer of Gruyère cheese. Perfect for a cozy dinner on a chilly evening!
Years ago, on a breezy winter day in Paris, I found myself in a quaint bistro, savoring a warm bowl of French onion soup. In that moment, it was the perfect bite of comfort I needed, and to this day, just the scent of onion soup takes me back to that charming café.
I used to think this beloved soup was something only found in Parisian cafés, but I was pleasantly surprised to discover that it’s quite easy to make at home! The secret? A little patience goes a long way. Let’s dive into the how-to!
Why Make This Recipe
French Onion Soup is an enduring favorite for a reason: it turns simple, everyday ingredients into something remarkable. Here are a few reasons why you’ll love this recipe:
- Classic French bistro comfort food you can create in your kitchen.
- Rich flavors from slow-cooked, caramelized onions.
- Tastes even better the next day!
- Impressive enough for a dinner party yet perfect for a cozy night in.
🥗 Ingredients
- 5 large yellow onions: These are my go-to, but you can use sweet onions if you prefer. Feel free to mix and match!
- 2 garlic cloves: Minced for added flavor.
- 4 tablespoons butter and 1 tablespoon olive oil: The perfect base for sautéing those onions.
- ½ teaspoon Worcestershire sauce: This adds a savory depth, though you can omit it if you like.
- ¼ cup dry white wine: Choose a Sauvignon Blanc for best results.
- 5 cups beef stock: Using high-quality stock makes a noticeable difference. Homemade is ideal!
- Herbs: 2 sprigs of fresh thyme and 1 bay leaf enhance the flavor.
- ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper: To taste.
- 4 slices of baguette or sourdough bread: Lightly toasted for topping.
- 1 ¼ cups shredded Gruyère cheese: Because who doesn’t love ooey, gooey cheese?
🥣 Step-by-Step Instructions
1. Prepare the Onions
Start by peeling and slicing the onions thinly. Mince the garlic as well. In a large saucepan, melt the butter and olive oil over medium-low heat. Add the sliced onions, garlic, and a pinch of salt to the pan.
2. Caramelize the Onions
Stir the onions occasionally for about an hour. After half an hour, add the Worcestershire sauce. As the onions cook down, they’ll stick to the bottom of the pan—don’t worry! Just stir more frequently and scrape those brown bits into the mixture. After an hour, they should be very soft and caramelized to a golden brown. If they’re not quite there, keep cooking!
3. Add the Wine
Once the onions are caramelized, stir in the white wine. Cook until the liquid has evaporated.
4. Make the Soup
Next, pour in the beef stock along with the thyme sprigs, bay leaf, salt, and pepper. Increase the heat to medium-high until it begins to simmer, then reduce the heat and let it gently simmer for about 15 minutes. Remove the thyme and bay leaf afterward, then taste and adjust the seasoning if needed.
5. Prepare for Serving
Divide the soup into four broiler-safe bowls. Top each bowl with a slice of toasted bread and sprinkle the Gruyère cheese generously over the soup and bread.
6. Broil the Soup
Place the bowls in the broiler until the cheese is melted and begins to brown—this should take about 3-4 minutes.
7. Serve
Garnish with fresh thyme leaves and serve while hot! Enjoy the rich, comforting flavors with every spoonful.
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