Description
This classic Homemade French Onion Soup features deeply caramelized onions simmered in savory beef broth, topped with toasted baguette slices and melted Gruyere cheese. A perfect comforting dish to warm up your meal times with rich flavors and a golden cheesy crust.
Ingredients
Scale
Sauté Base
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 6 large yellow onions, thinly sliced
- 3 cloves garlic, minced
Soup
- 8 cups beef broth
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Toppings
- 8 slices baguette, toasted
- 2 cups grated Gruyere cheese
Instructions
- Caramelize Onions: Melt the butter and olive oil in a large heavy-bottomed pot over medium heat. Add the thinly sliced onions and cook for 35 to 40 minutes, stirring frequently, until the onions become deeply golden brown and caramelized, developing rich sweetness.
- Add Garlic and Herbs: Stir in the minced garlic and cook for 1 minute until fragrant. Then add the fresh thyme leaves and bay leaf to infuse the soup with herbal aromatics.
- Simmer Soup: Pour in the beef broth and season with salt and black pepper. Bring the mixture to a gentle simmer and cook uncovered for 20 minutes to allow the flavors to meld. Remove the bay leaf before serving.
- Prepare Broiler: Preheat your oven’s broiler to high to prepare for melting the cheese topping.
- Assemble Bowls: Ladle the hot soup evenly into 4 oven-safe bowls. Top each bowl with 2 slices of toasted baguette and evenly divide the grated Gruyere cheese on top of the bread.
- Broil Until Golden: Place the bowls under the broiler for 2 to 3 minutes until the cheese is melted, bubbly, and golden brown. Serve the soup immediately while hot and enjoy.
Notes
- Use thinly sliced yellow onions for the best caramelization and flavor.
- Be sure to stir onions frequently to prevent burning and promote even caramelization.
- Gruyere cheese provides a nutty, melty topping; Swiss cheese can be used as a substitute.
- Use oven-safe bowls to broil the cheese topping safely.
- For a vegetarian adaptation, substitute beef broth with vegetable broth.
- Toast the baguette slices beforehand to prevent sogginess in the soup.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: French
