Description
A classic and comforting Easy French Onion Soup featuring caramelized onions simmered in a rich beef broth, topped with toasted French bread and melted Gruyère cheese, perfectly broiled for a golden, bubbly finish.
Ingredients
Scale
Onion Base
- 4 large onions, thinly sliced
- 4 tbsp butter
- 1 tbsp olive oil
- 1 tsp sugar
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
Broth
- 6 cups beef broth
- 1/2 cup dry white wine (optional)
- 1 tsp fresh thyme (or 1/2 tsp dried thyme)
- Salt and pepper, to taste
Toppings
- 4-6 slices French bread, toasted
- 1 cup Gruyère cheese, grated
Instructions
- Caramelize Onions: Heat butter and olive oil in a large pot over medium heat. Add the thinly sliced onions and sugar, then cook while stirring frequently for 25–30 minutes until the onions turn a rich golden brown and are caramelized.
- Sauté Garlic: Add the minced garlic to the pot and sauté for 1–2 minutes until fragrant, making sure not to burn it.
- Add Flour: Sprinkle the all-purpose flour over the onions and garlic. Stir well to combine and cook for 1 minute to remove the raw flour taste.
- Simmer Soup: Slowly pour in the beef broth and dry white wine (if using), stirring constantly to prevent lumps. Add fresh thyme, then season with salt and pepper to taste. Reduce heat and let the soup simmer gently for 20 minutes to meld the flavors.
- Prepare for Broiling: Preheat the oven broiler. Ladle the hot soup into oven-safe bowls. Place toasted French bread slices on top of the soup in each bowl, then generously sprinkle grated Gruyère cheese over the bread.
- Broil Cheese: Place the bowls under the broiler for 2–3 minutes, watching carefully until the cheese is melted, bubbly, and golden brown. Serve immediately while hot.
Notes
- Cooking the onions slowly is crucial for deep caramelization and flavor development.
- If you prefer a vegetarian version, substitute beef broth with vegetable broth and omit the wine if desired.
- Use day-old French bread for better texture when toasted.
- Gruyère can be substituted with Swiss or mozzarella cheese for similar melting qualities.
- Be cautious while broiling to avoid burning the cheese.
