Classic French Onion Soup
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 20 mins
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Servings
6 servings
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Course
Main Course, Soup
Classic French Onion Soup
Description
Classic French Onion Soup begins by melting unsalted butter and slowly caramelizing sliced sweet onions over medium heat until deeply golden and soft, producing a sweet, savory base. Minced garlic is added briefly to infuse aroma without burning. The caramelization step requires close attention to prevent burning, with water added if needed to soften the onions gently.
Dry white wine deglazes the pan, collecting the flavorful browned bits. Beef stock combines with fresh thyme and bay leaves, then simmers to meld flavors and slightly reduce liquid. After herb removal, white wine vinegar brightens the soup. Seasoning is adjusted with salt and pepper.
Slices of French baguette are toasted under the broiler until golden, then placed atop individual bowls of the soup. The surface is covered generously with a blend of shredded Swiss and Gruyere cheese, then broiled briefly until the cheese melts and browns slightly, creating a gooey, golden crust that complements the soup’s sweetness and richness.
This soup suits a starter or main course and is rich in layered onion flavor. The caramelization and careful simmering develop complex sweetness and depth, while the toasted bread and cheese topping add contrasting texture and savory notes.
Ingredients
- ¼ cup butter unsalted
- 3 pounds onions sliced, medium, sweet
- 2 cloves garlic minced
- ⅓ cup white wine dry
- 6 cups beef stock
- 4 prigs thyme fresh
- 2 bay leaf
- 2 teaspoons white wine vinegar
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 12 French baguette sliced
- 1 cup swiss cheese shredded
- 1 cup gruyere cheese shredded
Instructions
- Melt butter in a large stockpot or a Dutch oven over medium heat. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes.*
- Stir in garlic until fragrant, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the stockpot.
- Stir in beef stock, thyme and bay leaves. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes. Remove and discard thyme sprigs and bay leaves.
- Stir in white wine vinegar; season with salt and pepper, to taste.
- Preheat oven to broil.
- Place baguette slices onto a baking sheet. Place into oven and broil until golden brown on both sides, about 1-2 minutes per side; set aside.
- Divide soup into ramekins or ovenproof bowls. Place onto a baking sheet. Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses. Place into oven and broil until golden brown and cheeses have melted; about 2 minutes.
- Serve immediately.
Notes
- If the onions start to burn during caramelization, reduce heat and add 1/4 cup water to gently loosen them.
User Reviews
Overall Rating
4.9
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