French Onion Soup is one of those timeless classics that never fails to impress. With its deeply caramelized onions, savory broth, and a golden, cheesy topping, it’s the perfect dish to warm you up on a chilly evening. This easy recipe takes all the rich, comforting flavors you love and simplifies the process, so you can enjoy it without spending hours in the kitchen.
Why You’ll Love This Recipe
- Rich and Flavorful: A slow-cooked onion base gives this soup its signature depth of flavor.
- Simple Ingredients: You probably already have most of what you need at home.
- Restaurant-Quality at Home: Impress your guests (or just treat yourself) with this gourmet classic.
- Customizable: Perfect for adding your personal touch, whether it’s extra cheese or a different type of bread.
Ingredients
Here’s a quick look at what you’ll need (find the full ingredient list with exact measurements below):
- Yellow onions, thinly sliced
- Beef broth or stock
- Dry white wine
- Butter and olive oil
- Fresh thyme and bay leaves
- Baguette slices
- Gruyère or Swiss cheese
Directions
Step 1: Caramelize the Onions
In a large pot, melt butter with a splash of olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until golden brown and caramelized—this will take about 30-40 minutes.
Step 2: Deglaze the Pot
Pour in the white wine to deglaze the pot, scraping up all those flavorful browned bits from the bottom. Let it simmer for a few minutes until the wine reduces slightly.
Step 3: Add Broth and Herbs
Stir in the beef broth, thyme, and bay leaves. Bring the soup to a gentle simmer and let it cook for another 20-30 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
Step 4: Prepare the Topping
While the soup simmers, toast your baguette slices until golden. Top each slice with grated Gruyère cheese and broil them in the oven until bubbly and lightly browned.
Step 5: Assemble and Serve
Ladle the soup into bowls, float the cheesy bread on top, and serve it piping hot. For an extra touch, sprinkle a bit more cheese directly into the soup.
Expert Tips and Tricks
- Take your time caramelizing the onions—it’s where all the flavor magic happens!
- If you don’t have white wine, use a splash of sherry or even apple cider vinegar as a substitute.
- Gruyère is classic, but you can also use Comté, Emmental, or even mozzarella in a pinch.
Recipe Variations and Possible Substitutions
- Swap beef broth for chicken or vegetable broth if you prefer a lighter soup.
- Add a splash of brandy or cognac for an extra layer of flavor.
- For a gluten-free version, use gluten-free bread for the topping.
Serving and Pairing Suggestions
Serve French Onion Soup with a simple green salad or roasted veggies to keep the meal balanced. A glass of dry white wine or a light red like Pinot Noir pairs beautifully with the savory flavors.
Storage and Reheating Tips
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, and broil fresh cheesy bread just before serving. For longer storage, freeze the soup (without bread) for up to 3 months.
FAQs
1. Can I make this soup ahead of time?
Yes! The soup tastes even better the next day as the flavors develop. Just add the cheesy bread topping when serving.
2. What type of onions are best for this recipe?
Yellow onions are ideal, but you can mix in sweet onions for a touch of natural sweetness.
3. Can I skip the wine?
Absolutely. Replace it with an equal amount of broth or a splash of vinegar for acidity.
4. What’s the best cheese to use?
Gruyère is traditional, but you can also use Swiss, Provolone, or a mix for a different twist.
Conclusion
This easy French Onion Soup is proof that comfort food can also be elegant. With its rich flavors and cheesy topping, it’s a dish that feels like a warm hug. Whether you’re making it for a dinner party or just because, it’s guaranteed to impress. Give it a try—I can’t wait to hear how it turns out!
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The BEST Easy French Onion Soup
Description
A simplified version of the traditional French Onion Soup, featuring sweet caramelized onions in a savory beef broth, topped with toasted bread and melted cheese.
Ingredients
For the Soup:
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 large yellow onions, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon sugar (to aid caramelization)
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine (optional)
- 6 cups beef broth
- 1 bay leaf
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
For the Topping:
- 1 baguette, sliced into 1-inch thick rounds
- 2 cups grated Gruyère cheese
Instructions
- Caramelize the Onions:
- In a large pot or Dutch oven, melt the butter and olive oil over medium heat.
- Add the sliced onions and sprinkle with 1 teaspoon of salt and the sugar.
- Cook, stirring occasionally, for about 25-30 minutes, until the onions are deeply golden and caramelized. If the onions start to stick, you can add a splash of water to deglaze the pot.
- Add Garlic and Flour:
- Stir in the minced garlic and cook for an additional 1-2 minutes.
- Sprinkle the flour over the onions and stir well to coat. Cook for another 2-3 minutes to eliminate the raw flour taste.
- Deglaze and Simmer:
- If using, pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until slightly reduced.
- Add the beef broth, bay leaf, and thyme. Bring the soup to a boil, then reduce the heat and let it simmer, uncovered, for about 30 minutes.
- Season with salt and freshly ground black pepper to taste.
- Prepare the Bread and Cheese:
- While the soup is simmering, preheat your oven’s broiler.
- Arrange the baguette slices on a baking sheet and toast under the broiler until golden brown on both sides.
- Remove from the oven and set aside.
- Assemble and Serve:
- Remove the bay leaf from the soup.
- Ladle the hot soup into oven-safe bowls or crocks, leaving some space at the top.
- Place one or two toasted baguette slices on top of each bowl of soup.
- Sprinkle a generous amount of grated Gruyère cheese over the bread and soup.
- Place the bowls on a baking sheet and transfer them to the oven under the broiler. Broil until the cheese is melted, bubbly, and slightly browned, about 2-3 minutes. Watch closely to prevent burning.
- Carefully remove from the oven (the bowls will be hot) and serve immediately.
Notes
- For a deeper flavor, consider using a combination of beef and chicken broth.
- If you don’t have oven-safe bowls, you can melt the cheese on the bread slices separately under the broiler and then place them on top of the soup before serving.
- Adjust the amount of cheese and bread to your preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 1200mg
- Fat: 22g