Description
This Homemade French Onion Soup recipe features deeply caramelized onions simmered in a rich beef broth, topped with toasted baguette slices and melted Gruyere cheese. A classic French comfort dish that’s perfect for a cozy meal, showcasing layers of savory flavors and a delightful cheesy crust.
Ingredients
Scale
Soup Base
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 6 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 8 cups beef broth
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Toppings
- 8 slices baguette, toasted
- 2 cups grated Gruyere cheese
Instructions
- Caramelize Onions: Melt the butter and olive oil in a large heavy-bottomed pot over medium heat. Add the thinly sliced onions and cook for 35 to 40 minutes, stirring frequently, until they are deeply golden and caramelized.
- Add Garlic and Herbs: Stir in the minced garlic and cook for 1 minute until fragrant. Then add the fresh thyme leaves and the bay leaf to infuse the soup with aromatic flavors.
- Simmer Soup: Pour in the beef broth, add salt and black pepper, and bring the mixture to a gentle simmer. Cook uncovered for 20 minutes to develop depth of flavor. Remove the bay leaf before serving.
- Prepare for Broiling: Preheat the oven broiler. Ladle the hot soup evenly into 4 oven-safe bowls, ensuring equal portions.
- Add Toppings: Top each bowl with 2 slices of toasted baguette and divide the grated Gruyere cheese evenly over each bowl, covering the bread slices fully.
- Broil: Place the bowls under the broiler for 2 to 3 minutes until the cheese is fully melted, bubbly, and golden brown. Serve immediately to enjoy the perfect cheesy crust and rich soup.
Notes
- Use a heavy-bottomed pot to ensure even caramelization and prevent burning the onions.
- Keep stirring frequently during caramelization to achieve deep golden color and rich flavor.
- Gruyere cheese can be substituted with Swiss cheese for a similar taste.
- For a vegetarian version, substitute beef broth with vegetable broth and omit any non-vegetarian ingredients.
- Serve immediately after broiling as the cheese crust hardens when cooled.
