French Onion Soup
French Onion Soup is a classic dish known for its rich, caramelized onion flavor, topped with melted cheese and crusty bread, providing warmth and comfort.
Servings: 4 servings
Equipment
- Large Pot
- Oven
- Baking Sheet
- Oven-safe Bowls
Ingredients
Onions
- 4 large yellow onions Approximately 2 to 2.5 pounds, firm and golden.
Fats
- 4 tablespoons unsalted butter For caramelizing the onions.
- 1 tablespoon olive oil Prevents butter from burning.
- 1 teaspoon sugar Enhances caramelization.
Broth
- 8 cups beef broth Use low-sodium for better control of saltiness.
- 1 teaspoon dried thyme Adds earthy flavor.
- 1 leaf bay leaf Infuses subtle herbal flavor.
Seasoning
- Salt and pepper To taste.
Bread
- 8 slices French baguette Crusty bread for topping.
Cheese
- 2 cups grated Gruyère cheese Melts beautifully and adds nutty flavor.
Instructions
- Peel and slice the onions thinly, approximately 1/4 inch thick.
- Melt the butter and olive oil in a large pot over medium heat. Add the sliced onions and stir to coat.
- Sprinkle sugar over the onions, reduce heat to medium-low, and cook for 30-40 minutes until caramelized.
- Add thyme and bay leaf, cooking for an additional minute.
- Pour in the beef broth, scraping the bottom to deglaze. Bring to a simmer and season with salt and pepper. Let simmer for 20 minutes.
- Preheat oven to 400°F (200°C). Toast baguette slices on a baking sheet for 5-7 minutes until golden.
- Remove bay leaf, ladle soup into oven-safe bowls, top with toasted baguette and sprinkle with cheese.
- Broil in the oven for 2-5 minutes until cheese is melted and bubbly.
- Remove from oven, let cool slightly, garnish with thyme, and serve immediately.
Notes
This soup can be made ahead of time and reheated. Store leftovers in an airtight container for up to three days.