French Onion Soup
This classic French Onion Soup is a comforting blend of caramelized onions, savory beef broth, and topped with crusty bread and melted Gruyere cheese, perfect for chilly evenings.
Ingredients
For the Soup
- 4 large onions, thinly sliced Yellow onions are preferred for their sweetness.
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon salt Skimply during cooking for enhanced flavors.
- 1/2 teaspoon sugar
- 8 cups beef broth Can use vegetable broth for a vegetarian option.
- 2 teaspoons fresh thyme Or use 1 teaspoon of dried thyme.
For Topping
- 1 baguette sliced For toasting.
- 2 cups grated Gruyere cheese Can experiment with other cheeses.
- to taste salt and pepper
Instructions
Caramelize the Onions
- In a large heavy-bottomed pot, melt the butter and olive oil over medium heat.
- Add the sliced onions, salt, and sugar. Stir well to coat the onions.
- Cook over medium to medium-low heat, stirring frequently, until the onions become a deep golden brown, approximately 30-40 minutes.
Deglaze the Pot
- Once the onions are caramelized.
- Scrape up any bits stuck to the bottom to add extra flavor about 5 minutes.
Add the Broth
- Pour in the beef broth and add the thyme. Bring to a simmer, let it cook for 20 minutes, allowing the flavors to meld.
- Season with salt and pepper to taste.
Prepare the Topping
- While the soup simmers, preheat your broiler.
- Arrange the sliced baguette on a baking sheet and toast it under the broiler until golden brown on both sides.
Assemble
- Ladle the soup into oven-safe bowls, and place a slice of toasted baguette on top of each bowl.
- Generously sprinkle Gruyere cheese over the bread.
Broil
- Place the assembled bowls under the broiler until the cheese bubbles and turns golden, about 5-7 minutes. Keep a close watch!
Serve
- Carefully remove from the oven, let cool slightly, and enjoy your warm, gooey, and luscious homemade French Onion Soup.
Notes
Choose flavorful homemade beef broth or a high-quality store-bought option. Experiment with cheeses, mixing Gruyere with mozzarella or Parmesan for added flavors.