French Onion Soup

French Onion Soup is a classic, comforting dish that’s full of rich flavors. This recipe uses caramelized onions, savory beef stock, and fragrant herbs to create a deeply flavorful soup, topped with cheesy, golden-brown baguette slices. Although it takes time to make, the results are well worth it. Perfect for cold days or when you’re craving something cozy, this soup is sure to impress with its hearty flavors.

Prep Time:

• Total time: 15 minutes
• Cooking Time: Approximately 1 hour and 30 minutes
  • Onion caramelization: 45-50 minutes
  • Soup simmering: 30 minutes
  • Broiling: 3-5 minutes
• Servings: 4

Ingredients:

• 2.5 lbs of yellow onions, thinly sliced: The foundation of the soup, onions bring sweetness and richness when caramelized.
• 2 tablespoons of unsalted butter: Adds richness and helps caramelize the onions.
• 1 tablespoon of olive oil: Works with the butter to help the onions cook evenly.
• 2 cloves of garlic, minced: Adds a subtle, aromatic flavor.
• 1/2 cup of dry white wine: Used to deglaze the pot and bring a slight acidity to balance the sweetness of the onions.
• 6 cups of beef stock: Provides the base for the soup, adding depth and richness.
• 2 bay leaves: For added aroma and flavor complexity.
• 1/2 teaspoon of dried thyme: Adds a subtle earthy note that complements the onions.
• Salt, to taste: Enhances the overall flavors of the soup.
• Ground black pepper, to taste: Adds a bit of spice and balances the sweetness of the onions.
• 8 slices of baguette: Crispy bread is essential for serving, as it becomes the base for the melted cheese topping.
• 1 cup of grated Gruyère cheese: Gruyère is a classic choice for its nutty, slightly sweet flavor that melts beautifully.

Instructions:

1. Prepare the onions: Begin by peeling and thinly slicing the onions. Try to slice them as evenly as possible to ensure even cooking and caramelization.
2. Caramelize the onions: In a large pot or Dutch oven, melt the 2 tablespoons of unsalted butter along with 1 tablespoon of olive oil over medium heat. Once the butter is melted and foamy, add the sliced onions. Stir to coat them in the butter and oil mixture. Cook the onions for about 15 minutes, stirring frequently, until they start to soften and turn translucent.
3. Continue caramelizing: Reduce the heat to medium-low and continue cooking the onions, stirring occasionally, for about 30-40 more minutes. The onions will gradually deepen in color, turning a rich golden brown as they caramelize. Be patient—this process is key to developing the deep flavor of the soup. In the last few minutes of caramelization, add the minced garlic and stir it in, making sure it doesn’t burn.
4. Deglaze the pot: Once the onions are deeply caramelized, increase the heat to medium-high. Pour in the 1/2 cup of dry white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. These bits add even more flavor to the soup. Let the wine reduce by half, which should take around 5 minutes.
5. Add the stock and simmer: After the wine has reduced, add the 6 cups of beef stock, 2 bay leaves, and 1/2 teaspoon of dried thyme. Stir everything together and season with salt and ground black pepper to taste. Bring the soup to a simmer, then reduce the heat to low and let it gently simmer for about 30 minutes, allowing the flavors to meld together. Remove the bay leaves before serving.
6. Prepare the cheese toasts: While the soup is simmering, preheat your oven’s broiler. Place the 8 slices of baguette on a baking sheet and top each slice with a generous amount of grated Gruyère cheese. Broil the baguette slices for about 2-3 minutes, until the cheese is bubbly and golden brown. Watch them carefully to prevent burning.
7. Serve the soup: Once the soup has finished simmering, ladle it into bowls. Top each bowl with a slice (or two) of the cheesy, broiled baguette. The combination of the rich, flavorful soup and the crispy, cheesy bread is what makes French Onion Soup so special.

Serving Suggestions:

This French Onion Soup is best enjoyed hot, with the melted cheese and crispy baguette adding texture and flavor to every spoonful. You can serve it as a starter for a dinner party, or as a main course alongside a fresh green salad or roasted vegetables.

For added richness, you can sprinkle a little extra Gruyère or Parmesan cheese on top before serving. If you prefer a slightly more rustic presentation, you can place the bowls of soup directly under the broiler to melt the cheese over the bread once it’s in the soup.

This dish is perfect for cozy evenings, special occasions, or when you want to indulge in a hearty, flavorful meal.