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French Onion Soup

French Onion Soup
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French Onion Soup is a classic, comforting dish featuring slowly caramelized yellow onions in a rich beef broth, topped with toasted baguette slices and melted Gruyère cheese. This easy recipe combines simple pantry ingredients and time-tested techniques to produce a warm, hearty soup with a perfect balance of sweet onions, savory broth, and a golden cheesy crust.

Ingredients

Scale

Onions and Butter

  • 4 large yellow onions, thinly sliced
  • 3 tablespoons unsalted butter
  • 2 garlic cloves, minced

Broth and Wine

  • 6 cups beef broth
  • 1/2 cup dry white wine
  • 1 bay leaf
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

Bread and Cheese

  • 1 French baguette, sliced
  • 2 cups grated Gruyère cheese

Seasonings

  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Caramelize the Onions: Thinly slice the yellow onions. Melt unsalted butter in a large pot over medium-low heat. Add the onions and cook slowly, stirring often, for 40-50 minutes until they turn deep golden brown and develop a rich sweetness. Patience is key to unlock the signature flavor.
  2. Deglaze the Pan: Add the minced garlic to the caramelized onions and cook for 1 minute. Pour in the dry white wine to deglaze the pot, scraping the bottom to loosen all the flavorful browned bits.
  3. Add Broth and Herbs: Pour in the beef broth, add the bay leaf and thyme. Simmer the soup gently for 30 minutes to marry the flavors and slightly thicken the broth. Season with salt and freshly ground black pepper to taste.
  4. Prepare the Bread and Cheese: While the soup simmers, slice the French baguette and toast the slices until crisp. Grate the Gruyère cheese generously for melting over the bread later.
  5. Assemble and Broil: Ladle the hot soup into oven-safe bowls. Place toasted baguette slices on top of each serving, then cover liberally with grated Gruyère cheese. Place the bowls under the broiler until the cheese bubbles and turns golden brown, forming a delicious crust.

Notes

  • Slow and steady caramelization is essential for full, rich sweetness in the onions.
  • Use homemade or high-quality store-bought beef broth for best flavor.
  • Stir the onions frequently while caramelizing to avoid any burnt bits.
  • Watch the soup carefully under the broiler to prevent the cheese from burning.
  • This soup freezes well without the bread and cheese; freeze in portion-sized containers for up to 2 months.

Nutrition

Keywords: French Onion Soup, caramelized onions, beef broth, Gruyère cheese, comfort food, appetizer

Find it online: https://elenaglam.com/french-onion-soup/