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The BEST Easy French Onion Soup

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  • Author: Emily

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

Units Scale

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

  1. Caramelize the Onions:
    1. In a large pot or Dutch oven, melt the butter and olive oil over medium heat.
    2. Add the sliced onions and sprinkle with 1 teaspoon of salt and the sugar.
    3. 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.
  2. Add Garlic and Flour:
    1. Stir in the minced garlic and cook for an additional 1-2 minutes.
    2. Sprinkle the flour over the onions and stir well to coat. Cook for another 2-3 minutes to eliminate the raw flour taste.
  3. Deglaze and Simmer:
    1. 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.
    2. 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.
    3. Season with salt and freshly ground black pepper to taste.
  4. Prepare the Bread and Cheese:
    1. While the soup is simmering, preheat your oven’s broiler.
    2. Arrange the baguette slices on a baking sheet and toast under the broiler until golden brown on both sides.
    3. Remove from the oven and set aside.
  5. Assemble and Serve:
    1. Remove the bay leaf from the soup.
    2. Ladle the hot soup into oven-safe bowls or crocks, leaving some space at the top.
    3. Place one or two toasted baguette slices on top of each bowl of soup.
    4. Sprinkle a generous amount of grated Gruyère cheese over the bread and soup.
    5. 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.
    6. 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

Find it online: https://www.recipecoo.com/the-best-easy-french-onion-soup/