Description
This Easy French Onion Soup recipe is a comforting classic featuring deeply caramelized onions in a rich beef broth, topped with homemade crunchy croutons and melted mozzarella and Swiss cheeses. It’s perfect for using up a bounty of onions and delivers layers of flavor with simple ingredients, baked to bubbly, cheesy perfection.
Ingredients
Units
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Soup
- 8 yellow onions, sliced
- 1/4 cup olive oil
- 1/4 cup unsalted butter
- 6 garlic cloves, finely chopped
- 2 tbsp Worcestershire sauce
- 1/3 cup dry white wine (Chardonnay)
- 5-6 cups beef stock
- 2 tbsp tomato paste
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp pepper
- 1 tbsp fresh thyme
Croutons
- 1 old baguette, chopped into half-inch cubes
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp salt (or to taste)
Cheese Topping
- 1.5 cups mozzarella, shredded
- 6-8 slices Swiss cheese
Instructions
- Preheat Oven: Set your oven to 400°F to prepare for baking the croutons and later the cheese topping.
- Prepare Croutons: Chop the baguette into half-inch cubes and place them in a medium bowl. Add olive oil, garlic powder, and salt, then mix well. Taste and adjust seasonings if desired. Spread the croutons evenly on a baking sheet.
- Bake Croutons: Bake the croutons in the preheated oven for 7 to 10 minutes until they are golden and crispy. Remove from oven and set aside.
- Slice Onions: Thinly slice the yellow onions and set aside for caramelizing.
- Caramelize Onions: In a large pot, heat olive oil and butter over low to medium heat. Add the sliced onions and sugar. Sauté the onions for 30 to 45 minutes, stirring frequently to prevent sticking, until they become deep golden brown and caramelized.
- Add Aromatics: Stir in the chopped garlic, salt, and fresh thyme, cooking for an additional 2 to 3 minutes to release their aromas.
- Incorporate Tomato Paste: Add tomato paste to the pot and cook for 2 to 3 minutes until it darkens in color, intensifying its flavor.
- Deglaze: Pour in the white wine, stirring to scrape up any browned bits from the pot bottom. Simmer for 2 to 3 minutes until the wine reduces by half.
- Add Broth and Worcestershire: Stir in Worcestershire sauce and beef stock. Taste and adjust seasoning if needed. Bring the soup to a simmer and let it cook for 5 to 7 minutes to meld flavors.
- Assemble for Baking: Turn off the heat and ladle the hot soup into oven-safe bowls. Top each with a generous layer of baked croutons, then cover with shredded mozzarella and Swiss cheese slices.
- Bake Cheese Topping: Place the bowls in the oven at 400°F and bake for about 5 minutes until the cheese is melted, bubbly, and slightly browned.
- Serve: Carefully remove the bowls from the oven. Serve the French Onion Soup immediately while hot and enjoy the rich, savory flavors.
Notes
- Caramelizing the onions slowly brings out their natural sweetness and creates the rich base for the soup.
- Homemade croutons add a fresh crunch that complements the tender onions and melted cheese.
- Use a good quality beef stock for the best depth of flavor.
- If using store-bought croutons, you can skip making homemade ones, but baking fresh croutons is highly recommended.
- This recipe serves about 4 hearty portions, perfect for a cozy meal.
- Feel free to substitute the white wine with more beef stock if preferred or to keep it alcohol-free.
Nutrition
- Serving Size: 1 serving
- Calories: 740 kcal
- Sugar: 17 g
- Sodium: 1959 mg
- Fat: 44 g
- Saturated Fat: 16 g
- Unsaturated Fat: 25 g
- Trans Fat: 0.5 g
- Carbohydrates: 62 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 64 mg
