Description
Classic French Onion Soup features caramelized onions simmered in rich beef broth, topped with toasted baguette slices and melted Gruyère and Parmesan cheeses, creating a warm and comforting traditional French dish.
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, stirring every 3 to 5 minutes, until the onions are 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 becomes 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 to a simmer, reduce heat to medium-low, and cook for 30 minutes to combine flavors.
- Toast the Baguette Slices: Preheat the oven broiler with rack 8 inches from heat source. Brush both sides of the baguette slices with olive oil. Arrange on baking sheet and broil 3 minutes per side until golden brown, watching carefully to avoid burning.
- Prepare Soup Bowls: Place 4 oven-safe bowls on a baking sheet. Ladle soup into each bowl, then top each with 2 toasted baguette slices, 1 slice Gruyère cheese, and 1/2 tablespoon grated Parmesan.
- Broil to Melt Cheese: Broil the baking sheet with soup bowls until the cheese bubbles and browns, about 3 minutes, watching closely for desired browning.
- Serve Immediately: Serve the soup hot while cheese is melted and bubbly for best flavor and presentation.
Notes
- Use dry sherry to enhance depth of flavor, but it can be omitted for a milder taste.
- Gruyère cheese can be substituted with provolone if preferred.
- Watch broiler carefully to prevent burning the cheese or bread.
- For a vegetarian version, substitute beef broth with vegetable broth.
- Caramelizing onions properly is key to the rich flavor; be patient and stir regularly.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 30 mg
