French onion soup, a timeless classic in French cuisine, is known for its rich flavors, caramelized onions, and savory broth topped with golden, bubbling cheese. Originating from Paris in the 18th century, this dish was traditionally served as a hearty meal for the working class. Today, it has evolved into a culinary masterpiece, often featured in fine dining establishments. With its deep roots in French history and tradition, French onion soup offers a warm, comforting experience, perfect for any season.
Ingredients for French Onion Soup
To create the perfect bowl of French onion soup, you will need the finest and freshest ingredients. Here’s everything required for this recipe:
For the Soup:
- 6 large yellow onions, thinly sliced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon granulated sugar (to enhance the caramelization)
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 cups beef broth (preferably homemade for deeper flavor)
- 2 cups chicken broth (low-sodium for balance)
- 1/2 cup dry white wine or sherry
- 2 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1 tablespoon all-purpose flour (optional, for thickening)
- 1 tablespoon balsamic vinegar (optional, for added depth)
For the Topping:
- 1 French baguette, sliced into 1-inch thick rounds
- 2 cups Gruyère cheese, freshly grated
- 1 cup Parmesan cheese, grated (for an extra layer of flavor)
- 1 tablespoon butter (for spreading on the baguette slices)
Instructions
1. Preparing the Onions
Begin by heating the butter and olive oil in a large, heavy-bottomed pot over medium heat. Add the sliced onions, stirring to coat them in the melted butter and oil. Cook the onions slowly, stirring occasionally to prevent burning. After about 10 minutes, sprinkle the onions with salt, pepper, and sugar. The sugar helps to enhance the natural sweetness of the onions.
Caramelize the onions by cooking them over low to medium heat for 30-40 minutes. Stir frequently to avoid scorching. You want the onions to become a deep, golden brown. Patience is key in this step, as properly caramelized onions are what give the soup its distinctive flavor.
2. Deglazing and Building the Soup Base
Once the onions are beautifully caramelized, add the minced garlic and cook for another 1-2 minutes until fragrant. Next, sprinkle in the flour (if using) and stir continuously for 2-3 minutes to cook out the raw flour taste. This will help thicken the soup slightly.
Now, it’s time to deglaze the pot with dry white wine or sherry, scraping up any bits stuck to the bottom of the pan. Let the wine simmer for 3-4 minutes, allowing the alcohol to cook off and the flavors to meld together.
3. Adding the Broth
Pour in the beef broth, chicken broth, and a dash of balsamic vinegar for extra depth. Add the bay leaf and thyme to the pot. Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 30-40 minutes to allow the flavors to fully develop. The broth will become infused with the sweet and savory essence of the caramelized onions, herbs, and stock.
4. Toasting the Baguette
While the soup is simmering, preheat your oven to 350°F (175°C). Arrange the baguette slices on a baking sheet and spread each slice with a small amount of butter. Bake for 10-12 minutes until the slices are golden and crisp. Once toasted, set aside.
5. Assembling and Finishing the Soup
When the soup has finished simmering, discard the bay leaf and taste the broth for seasoning. Adjust with more salt and pepper, if needed.
Ladle the soup into oven-safe bowls and top each bowl with a toasted baguette slice. Generously sprinkle the Gruyère cheese and Parmesan cheese on top. Place the bowls on a baking sheet and transfer them to the oven under the broiler. Broil for 3-5 minutes, or until the cheese is melted, bubbly, and golden brown.
Serving Suggestions
Serve your French onion soup piping hot, straight from the oven. The gooey cheese combined with the crisp baguette and the deeply flavored onion broth makes for an indulgent and satisfying meal. Garnish with a few sprigs of fresh thyme for a touch of color and extra fragrance.
Pair this soup with a light salad or a side of roasted vegetables for a complete meal. A glass of dry white wine or a bold red also complements the savory richness of the soup.
French Onion Soup Recipe
Ingredients
For the Soup:
- 6 large yellow onions, thinly sliced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon granulated sugar (to enhance the caramelization)
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 cups beef broth (preferably homemade for deeper flavor)
- 2 cups chicken broth (low-sodium for balance)
- 1/2 cup dry white wine or sherry
- 2 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1 tablespoon all-purpose flour (optional, for thickening)
- 1 tablespoon balsamic vinegar (optional, for added depth)
For the Topping:
- 1 French baguette, sliced into 1-inch thick rounds
- 2 cups Gruyère cheese, freshly grated
- 1 cup Parmesan cheese, grated (for an extra layer of flavor)
- 1 tablespoon butter (for spreading on the baguette slices)
Instructions
- 1. Caramelize Onions:- Heat butter and olive oil in a pot.- Add sliced onions, season with salt, pepper, and sugar.- Cook on low heat for 30-40 minutes until golden brown.
- 2. Deglaze and Add Garlic:- Add minced garlic, cook for 1-2 minutes.- Stir in flour (optional), cook for 2-3 minutes.- Deglaze with white wine or sherry, simmer for 3-4 minutes
- 3. Add Broth and Simmer:- Pour in beef and chicken broth.- Add thyme, bay leaf, and balsamic vinegar (optional).- Simmer for 30-40 minutes.
- 4. Toast Baguette:- Toast buttered baguette slices in the oven at 350°F (175°C) for 10-12 minutes.
- 5. Assemble and Broil:- Ladle soup into oven-safe bowls, top with toasted baguette slices.- Sprinkle with Gruyère and Parmesan cheese.- Broil for 3-5 minutes until the cheese is golden and bubbly.
