Description
This classic French Onion Soup features deeply caramelized onions simmered in rich beef stock, enhanced with a splash of dry vermouth and brandy, and topped with toasted French bread and melted Gruyere and Parmesan cheese. It’s a hearty, flavorful comfort food perfect for cozy dinners or special occasions.
Ingredients
Units
Scale
Onions and Base
- 6 large red or yellow onions (about 3 pounds), peeled and thinly sliced root to stem (about 10 cups sliced onions)
- 4 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 1 teaspoon sugar
- Salt, to taste
- 2 cloves garlic, minced
Broth and Seasonings
- 8 cups beef stock, chicken stock, or a combination (traditionally beef stock)
- 1/2 cup dry vermouth or dry white wine
- 2 bay leaves
- 1 tablespoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons brandy (optional)
Toasts and Cheese
- 8 slices French bread or baguette, cut 1-inch thick
- 1 1/2 cups grated Swiss Gruyere cheese
- Sprinkling of Parmesan cheese
- Olive oil for brushing bread (about 1 1/2 tablespoons)
Instructions
- Peel and Slice Onions: Peel and thinly slice the onions from root to stem to yield about 10 cups total. This uniform slicing is key for even caramelization.
- Begin Caramelizing Onions: In a 5 to 6 quart thick-bottomed pot, heat 3 tablespoons of olive oil over medium heat. Add onions and toss to coat. Cook, stirring frequently, until softened, about 15-20 minutes.
- Increase Heat and Continue Cooking: Raise heat to medium-high, add remaining tablespoon of olive oil and butter. Stir often as onions begin to brown, continuing for 20-40 minutes depending on stove and pot.
- Sprinkle Sugar and Finish Caramelizing: Add sugar and 1 teaspoon salt to onions. Cook until deeply browned and caramelized, about 10-15 minutes. Add minced garlic and cook for an additional minute.
- Deglaze Pot: Pour in vermouth or dry white wine and scrape the browned bits off the bottom and sides of the pot to incorporate deep flavor.
- Add Stock and Herbs: Pour in stock, add bay leaves and thyme. Bring to a simmer, cover, reduce heat to low to maintain gentle simmer, and cook for about 30 minutes to meld flavors.
- Season and Add Brandy: Remove bay leaves. Season soup with additional salt and freshly ground black pepper to taste. Stir in brandy if using.
- Toast the Bread: Preheat oven to 450°F and line a sheet pan with parchment or foil. Lightly brush both sides of French bread slices with olive oil (about 1.5 tablespoons total). Toast in oven upper rack for 5-7 minutes until lightly browned.
- Add Cheese and Final Toast: Remove toasted bread, turn over, and sprinkle generously with Gruyere and Parmesan cheese. Return to oven near serving time and bake until cheese bubbles and lightly browns.
- Serve: Ladle soup into bowls. Place one cheesy toast on top of each bowl or use individual oven-proof bowls, cover with cheese toast, and broil at 350°F for 10 minutes or until cheese bubbles and is slightly browned. Serve hot and enjoy!
Notes
- This recipe stays true to the classic French Onion Soup, using hearty beef stock and rich caramelized onions for authentic flavor.
- Using a combination of olive oil and butter helps achieve perfect caramelization without burning.
- The addition of vermouth and brandy adds depth and complexity but can be omitted for a milder version.
- Gruyere cheese melts beautifully and provides the iconic nutty flavor; Parmesan adds a sharp finish.
- Toast the bread just before serving to maintain its crispness under melted cheese.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 699 kcal
- Sugar: 14 g
- Sodium: 1727 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 84 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 43 mg
