Description
Classic French Onion Soup features rich, caramelized onions simmered in a savory beef broth, topped with toasted baguette slices and melted Gruyère and Parmesan cheeses. This comforting soup is perfect for a warming appetizer or a cozy main.
Ingredients
Scale
Soup
- 2 tablespoons olive oil
- 6 medium yellow onions, sliced
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 8 cups beef broth
- 1/4 cup dry sherry (optional)
- 1 teaspoon dried thyme
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
Soup Topping
- 8 slices French baguette
- 2 tablespoons olive oil
- 4 slices Gruyère cheese or provolone
- 2 tablespoons grated Parmesan cheese
Instructions
- Caramelize the Onions: Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the sliced onions and cook, stirring occasionally, until tender, about 7 minutes. Reduce heat to medium-low and continue cooking the onions, stirring every 3 to 5 minutes, until caramelized and golden brown, about 25 minutes.
- Add Butter and Garlic: Stir in 2 tablespoons butter and 1 tablespoon minced garlic. Cook for 2 minutes, until the butter melts and garlic is fragrant.
- Simmer the Soup: Pour in 8 cups beef broth and 1/4 cup dry sherry if using. Season with 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring the soup to a simmer, then reduce heat to medium-low and simmer for 30 minutes to develop flavors.
- Prepare the Baguette Toasts: While soup simmers, preheat the oven broiler with a rack placed 8 inches from heating element. Brush both sides of the baguette slices with olive oil. Arrange on a baking sheet and broil for 3 minutes per side, or until golden brown, watching carefully to avoid burning.
- Assemble the Soup Bowls: Preheat the broiler again if needed. Place 4 oven-safe bowls on a baking sheet. Ladle the hot soup into each bowl. Top each with 2 slices toasted baguette, 1 slice Gruyère, and 1/2 tablespoon grated Parmesan cheese.
- Broil to Melt Cheese: Place the baking sheet with bowls under the broiler. Broil for 3 minutes or until cheese is bubbling and browned, watching carefully as broiler power varies.
- Serve Immediately: Remove from broiler and serve the soup immediately while the cheese is melted and bubbly.
Notes
- For a vegetarian version, substitute beef broth with vegetable broth and use vegetarian cheese options.
- Dry sherry is optional but adds a depth of flavor; substitute with white wine or omit if preferred.
- Caramelizing onions is key to the rich flavor—be patient and stir frequently to prevent burning.
- Use a sturdy baguette to hold up under the broth without becoming too soggy.
- Gruyère cheese is traditional, but provolone or Swiss cheese can be used as alternatives.
- Watch the broiler closely when toasting bread and melting cheese to avoid burning.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 40 mg
