Description
A classic French onion soup recipe featuring caramelized onions, rich beef broth, and a cheesy crouton topping.
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 large yellow onions, thinly sliced
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup dry sherry or white wine (optional)
- 8 cups beef broth
- 1 bay leaf
- 1 sprig fresh thyme
- 1 baguette, sliced
- 1 1/2 cups shredded Gruyère cheese
Instructions
- Melt butter and olive oil in a large pot or Dutch oven over medium heat. Add onions, sugar, salt, and pepper. Cook, stirring occasionally, until onions are deeply caramelized, about 45-60 minutes.
- If using, add sherry or white wine and cook until evaporated, scraping up any browned bits from the bottom of the pot.
- Add beef broth, bay leaf, and thyme. Bring to a simmer, then reduce heat and cook for 30 minutes. Remove bay leaf and thyme sprig.
- Preheat broiler.
- Ladle soup into oven-safe bowls. Top each bowl with a slice of baguette and sprinkle generously with Gruyère cheese.
- Broil until cheese is melted and bubbly, about 2-3 minutes. Serve immediately.
Notes
- For a deeper flavor, you can caramelize the onions ahead of time and refrigerate them.
- If you don’t have Gruyère, Swiss or Provolone cheese can be substituted.
- Ensure your bowls are broiler-safe.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop, Broiling
- Cuisine: French