Description
Classic French Onion Soup is a hearty and comforting dish featuring sweet, caramelized onions simmered in a rich beef broth base, topped with toasted baguette slices and melted Gruyere cheese. This savory soup combines deep, layered flavors, perfect for a cozy meal.
Ingredients
Scale
Soup
- 1 tablespoon olive oil
- 2 tablespoons butter
- 5 large yellow onions, thinly sliced
- 1 teaspoon salt, plus more to taste
- 2 tablespoons all purpose flour (or gluten free flour)
- 3 cloves garlic, finely minced
- ½ cup dry white wine (or beef broth), for deglazing the pan
- 7-8 cups beef broth (can also use bone broth)
- 1 teaspoon fresh thyme
- Freshly ground black pepper
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
For the Baguettes
- 1 demi French baguette, cut into 1 inch thick slices
- 1 tablespoon butter
- Garlic powder
- 8 ounces Gruyere cheese, thickly shredded
Instructions
- Caramelize the Onions: Melt the olive oil and butter in a large dutch oven or pot over medium heat. Add the sliced onions and salt, stirring to coat them in butter. Cook the onions, stirring occasionally, for about 30-40 minutes, until they are golden and caramelized. Adjust heat if onions start sticking or darkening too quickly.
- Add Flour and Garlic: Stir in the flour and minced garlic, coating the onions well. Cook for 2 additional minutes to cook out the raw flour taste.
- Deglaze and Simmer: Pour in the dry white wine or beef broth to deglaze the pan, scraping up any browned bits from the bottom. Gradually add the beef broth, fresh thyme, black pepper, Worcestershire sauce, and bay leaf. Simmer uncovered for 30 minutes to develop flavors.
- Prepare the Baguettes: About 10 minutes before the soup is done, preheat the oven to 400°F and line a baking sheet with parchment paper. Arrange the baguette slices in a single layer, brush one side with butter and sprinkle with garlic powder. Toast in the oven for 5 minutes per side until golden on the edges. Remove from oven.
- Finish the Soup – Option 1: Place shredded Gruyere on one side of toasted baguettes, bake an additional 3-5 minutes until cheese melts. Ladle soup into bowls and top with cheesy baguette slices. Optionally add extra shredded cheese on top.
- Finish the Soup – Option 2 (Traditional): Ladle soup into oven-safe bowls or crocks placed on a baking sheet. Top each with a toasted baguette slice and about ⅓ cup shredded Gruyere cheese. Broil until cheese is melted and bubbly, approximately 2 minutes. Watch closely to avoid burning. Serve immediately.
- Final Seasoning: Remove the bay leaf from the soup. Taste and adjust seasoning by adding salt and pepper as needed before serving.
Notes
- Feel free to use a mix of chicken broth and beef broth if desired for a lighter flavor.
- See the full post for additional tips, tricks, and freezing instructions to preserve leftovers.
Nutrition
- Serving Size: 1 bowl (approx. 1 1/2 cups)
- Calories: 320
- Sugar: 8g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg
