Why You’ll Love This Recipe
French Onion Soup is a comforting, soul-warming dish with a perfect balance of sweetness from the caramelized onions and savory depth from the broth. The bread and melted cheese topping adds texture and richness, making each spoonful a delight. It’s a great make-ahead dish and can be served in individual bowls, making it an excellent choice for entertaining. Whether you’re enjoying it on a chilly evening or serving it as part of a dinner party, this soup is always a crowd-pleaser.
Ingredients
For the soup:
- 4 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 4 cups beef broth (low-sodium if preferred)
- 1 cup dry white wine (or use more broth for a non-alcoholic version)
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
- 1 bay leaf
- Salt and pepper, to taste
- 1 tablespoon balsamic vinegar (optional, for added depth)
- 1/4 cup brandy (optional, for added flavor)
For the topping:
- 4 slices French baguette or crusty bread
- 1 1/2 cups grated Gruyère cheese (or Swiss cheese)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Caramelize the onions:
- In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for about 35-40 minutes, or until the onions have softened and turned golden brown. Be patient, as caramelizing the onions slowly over low heat develops their sweet flavor. Stir occasionally to prevent burning.
2. Add garlic and deglaze:
- Once the onions are caramelized, add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Add the white wine (if using), scraping the bottom of the pot to loosen any browned bits from the onions. Let the wine reduce for 2-3 minutes.
3. Make the broth:
- Add the beef broth, thyme, bay leaf, salt, and pepper to the pot. Bring the soup to a simmer and let it cook for 20-30 minutes to allow the flavors to meld together. Taste the soup and adjust the seasoning as needed. You can also add a tablespoon of balsamic vinegar or brandy for extra flavor depth, if desired.
4. Prepare the bread:
- While the soup is simmering, preheat your oven to 350°F (175°C).
- Place the slices of bread on a baking sheet and toast them in the oven for 8-10 minutes, or until they are golden and crispy.
5. Assemble the soup:
- Once the soup is ready, ladle it into oven-safe bowls. Place a slice of the toasted bread on top of each bowl of soup, then sprinkle with the grated Gruyère cheese.
6. Broil the cheese:
- Preheat the broiler in your oven. Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted, bubbly, and golden brown. Keep an eye on it to ensure the cheese doesn’t burn.
7. Serve and enjoy:
- Carefully remove the bowls from the oven (they will be hot!), and serve the soup immediately. Garnish with a sprig of fresh thyme, if desired, and enjoy this comforting, cheesy French classic.
Servings and timing
- Servings: 4-6
- Total time: 1 hour 15 minutes
- Prep time: 15 minutes
- Cook time: 1 hour
Variations
- Vegetarian version: Use vegetable broth instead of beef broth for a vegetarian version of this classic soup.
- Herb variations: Add a few sprigs of fresh rosemary or sage while simmering the soup for a slightly different flavor profile.
- Cheese alternatives: If Gruyère is unavailable, Swiss cheese or mozzarella will work well as substitutes. Some recipes also use a combination of cheeses for a richer topping.
- Use different bread: You can use any type of sturdy bread for the topping, such as sourdough or even a hearty whole grain bread.
Storage/Reheating
- Storage: Leftover French Onion Soup can be stored in an airtight container in the refrigerator for up to 3 days. Store the bread and cheese separately to prevent sogginess.
- Reheating: Reheat the soup on the stovetop over medium heat until warmed through. You can also reheat it in the microwave, but it’s best to toast fresh bread and melt the cheese just before serving.
FAQs
Can I make this soup ahead of time?
Yes, French Onion Soup can be made ahead of time! Prepare the soup up to the point where it’s simmered and the flavors have melded. Let it cool, store it in the fridge, and reheat when ready to serve. Add the bread and cheese before broiling and serving.
Can I make French Onion Soup without wine?
Yes, if you prefer to skip the wine, you can use more beef broth instead. The wine adds depth, but the soup will still be delicious without it.
Can I freeze French Onion Soup?
Yes, you can freeze the soup (without the bread and cheese) for up to 3 months. When ready to serve, thaw it in the fridge overnight and reheat on the stovetop. Prepare fresh bread and cheese just before serving.
What can I serve with French Onion Soup?
French Onion Soup pairs wonderfully with a side salad, roasted vegetables, or a light, crisp white wine. You can also serve it with extra toasted bread on the side for dipping.
Conclusion
French Onion Soup is a hearty, flavorful dish that’s both comforting and sophisticated. With its rich, caramelized onions, savory broth, and gooey cheese topping, this soup is perfect for any occasion—from cozy dinners to holiday feasts. It’s a timeless classic that’s sure to satisfy, and the combination of flavors will keep everyone coming back for more. Whether served as an appetizer or a main course, French Onion Soup is always a crowd-pleaser that’s bound to impress.
PrintFrench Onion Soup
French Onion Soup is a classic, comforting dish made with deeply caramelized onions, a savory broth, and a rich, cheesy topping. Perfect for cozy nights or special occasions, this soup is both satisfying and impressive.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Simmering, Broiling
- Cuisine: French
Ingredients
- For the soup:
- 4 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 4 cups beef broth (low-sodium if preferred)
- 1 cup dry white wine (or more broth for a non-alcoholic version)
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
- 1 bay leaf
- Salt and pepper, to taste
- 1 tablespoon balsamic vinegar (optional)
- For the topping:
- 4 slices French baguette or crusty bread
- 1 1/2 cups grated Gruyère cheese (or Swiss cheese)
Instructions
In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add sliced onions and cook for 35-40 minutes, stirring occasionally, until golden brown.
- Add minced garlic and cook for another 1-2 minutes. Add wine (if using) and scrape the pot to loosen browned bits. Let the wine reduce for 2-3 minutes.
- Add beef broth, thyme, bay leaf, salt, and pepper. Bring to a simmer and cook for 20-30 minutes, adjusting seasoning. Add balsamic vinegar for extra flavor if desired.
- While the soup simmers, preheat the oven to 350°F (175°C). Toast bread slices in the oven for 8-10 minutes, until golden and crispy.
- Ladle soup into oven-safe bowls, place toasted bread on top, and sprinkle with grated Gruyère cheese.
- Preheat the broiler, then place the bowls under the broiler for 2-3 minutes until the cheese is melted and bubbly. Keep an eye on it to avoid burning.
- Carefully remove the bowls from the oven and serve immediately, garnished with fresh thyme if desired.
Notes
- For a vegetarian version, use vegetable broth instead of beef broth.
- Try adding rosemary or sage for a different herbal note.
- If Gruyère is unavailable, substitute with Swiss cheese or mozzarella.
- Use any sturdy bread for the topping, such as sourdough or whole grain.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 9g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 40mg
