Classic French Onion Soup
This rich and comforting French onion soup is slow-cooked to perfection, topped with toasted baguette slices and melted Gruyère cheese.
Equipment
- Large heavy-bottomed pot
- Oven-safe bowls
- Baking Sheet
Ingredients
Soup Base
- 6 large yellow onions thinly sliced
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 3 cloves garlic minced
- 6 cups beef broth substitute with vegetable broth for a vegetarian version
- 2 to 3 sprigs fresh thyme or 1 tsp dried thyme
- 2 leaves bay leaves
- salt and pepper to taste
Toppings
- 1 loaf baguette sliced into 1/2-inch thick rounds
- 2 cups Gruyère cheese grated, or Swiss cheese if preferred
Instructions
- Melt the butter with olive oil in a large pot over medium heat. Add onions and a pinch of salt. Stir continuously until onions caramelize into a deep golden brown, about 45 minutes.
- Add minced garlic and stir for 1 to 2 minutes until fragrant. Deglaze the pot with a bit of broth or water, scraping up browned bits from the bottom.
- Pour in the beef broth, add thyme sprigs and bay leaves. Bring to a simmer and cook for another 20 to 30 minutes.
- Preheat the oven broiler. Arrange baguette slices on a baking sheet and toast under the broiler until lightly golden.
- Remove thyme sprigs and bay leaves from the soup. Ladle soup into oven-safe bowls, top with toasted baguette slices, and generously sprinkle grated cheese on top.
- Place bowls on a baking sheet and broil until cheese melts and turns bubbly golden brown.
- Carefully remove from the oven and serve immediately. Enjoy your homemade French onion soup!
Notes
Patience is key when caramelizing onions. Stir continuously and let them develop their deep, rich flavor. For a vegetarian version, substitute beef broth with vegetable broth.