Classic French Onion Soup
Rich and savory caramelized onion soup topped with toasted bread and melted cheese.
20 mins
Prep Time
50 mins
Cook Time
4
Servings
Ingredients
- 4 large yellow onions, thinly sliced
- 4 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups beef broth
- 2 cups chicken broth
- 1/2 cup dry white wine
- 2 tbsp all-purpose flour
- 1 tbsp Worcestershire sauce
- 1 bay leaf
- 1/2 tsp dried thyme
- 4 slices French bread, toasted
- 1 1/2 cups grated Gruyère cheese
Nutrition Facts
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Instructions
Melt butter with olive oil in a large pot over medium heat. Add the sliced onions and stir to coat with the butter-oil mixture.
Cook onions for about 10 minutes, stirring occasionally, until they soften. Sprinkle sugar, salt, and black pepper, then continue cooking for 30-40 minutes, stirring occasionally, until deeply caramelized.
Sprinkle flour over the onions and stir well to combine. Cook for 1 minute to remove the raw flour taste.
Pour in the white wine to deglaze the pot, scraping up any browned bits. Add beef broth, chicken broth, Worcestershire sauce, bay leaf, and thyme. Bring to a simmer and cook for 20 minutes.
Preheat the broiler. Ladle the soup into oven-safe bowls. Place a slice of toasted French bread on top of each bowl and sprinkle generously with Gruyère cheese.
Place the bowls under the broiler for 2-3 minutes until the cheese is bubbly and golden brown. Serve immediately.
Chef's Tips
- Onion Selection: Use yellow onions for the best balance of sweetness and depth of flavor.
- Caramelization: Be patient while caramelizing onions; low and slow is key for maximum flavor.
- Cheese Options: Gruyère is traditional, but you can also use Swiss, provolone, or mozzarella.
- Broth Tip: For a vegetarian version, use vegetable broth instead of beef and chicken broth.
- Storage: Store leftover soup (without bread and cheese) in the fridge for up to 3 days.
