Description
Classic French Onion Soup features tender caramelized onions simmered in rich beef broth, topped with toasted baguette slices and melted Gruyère and Parmesan cheeses. This comforting soup is perfect as a starter or light meal that warms the soul with every spoonful.
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 Onions: Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add sliced onions and cook, stirring occasionally, until tender, about 7 minutes. Reduce heat to medium-low and continue to cook, stirring every 3 to 5 minutes, until 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 butter melts and garlic is fragrant.
- Simmer 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 simmer, reduce heat to medium-low, and simmer for 30 minutes to develop flavors.
- Toast Baguette Slices: Preheat oven broiler and place rack about 8 inches from the heat source. Brush both sides of baguette slices with olive oil. Arrange on baking sheet and broil for 3 minutes per side or until golden brown, watching closely to avoid burning.
- Prepare Bowls: Preheat broiler again if necessary. Place 4 oven-safe bowls on a baking sheet and ladle soup into each bowl. Place 2 toasted baguette slices on top of each and add 1 slice of Gruyère and half a tablespoon of grated Parmesan cheese on each serving.
- Broil Cheese Topping: Carefully slide the baking sheet under the broiler. Broil until the cheese bubbles and browns lightly, about 3 minutes. Watch closely to prevent burning.
- Serve Immediately: Serve the soup hot, while cheese is melted and bubbly for the best flavors and texture.
Notes
- Use dry sherry for depth of flavor or omit for a non-alcoholic version.
- Gruyère cheese can be substituted with provolone or Swiss cheese.
- Caramelize onions low and slow for the best sweetness and flavor development.
- Watch bread and cheese closely under the broiler to prevent burning.
- This soup pairs well with a side salad or roasted vegetables.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 45 mg
