Appetizers & Starters > Soups & Broths > Hot Soups > French Onion Soup
Classic French Onion Soup
A deeply flavorful and comforting French Onion Soup with caramelized onions, rich beef broth, and a cheesy Gruyère topping. This is a restaurant-quality soup you can make at home!
Ingredients
- 3 large Yellow Onions
- 2 tablespoons Olive Oil
- 2 tablespoons Butter
- 8 cups Beef Broth
- 1/2 cup Dry Sherry or Dry White Wine
- 1 Bay Leaf
- 2 Fresh Thyme Sprigs
- 1 French Bread Baguette
- 8 ounces Gruyère Cheese
- To taste Salt
- To taste Black Pepper
Caramelizing the Onions
Begin by thinly slicing the yellow onions. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat. Add the sliced onions and cook, stirring occasionally, until they are deeply caramelized and golden brown. This process takes time – about 45-60 minutes. The key is to cook them low and slow, allowing the natural sugars in the onions to caramelize without burning. If the onions start to stick to the bottom of the pot, add a tablespoon or two of water to deglaze the pan.
Building the Broth
Once the onions are caramelized, add the dry sherry or dry white wine to the pot and scrape up any browned bits from the bottom. Cook for a few minutes until the alcohol has evaporated. Add the beef broth, bay leaf, and thyme sprigs. Bring the soup to a simmer and cook for at least 30 minutes to allow the flavors to meld together. Season with salt and pepper to taste. Remember, you can always add more salt, but you can't take it away!
Preparing the Croutons and Cheese
While the soup is simmering, slice the French bread baguette into 1-inch thick rounds. Toast the bread slices lightly in a toaster or under the broiler. Grate the Gruyère cheese. Preheat your oven's broiler.
Assembling and Broiling
Ladle the soup into oven-safe bowls or ramekins. Top each bowl with a toasted bread slice or two, and then generously pile the grated Gruyère cheese on top. Place the bowls under the broiler and broil until the cheese is melted and bubbly, and lightly browned. Watch carefully to prevent burning.
Serving
Carefully remove the bowls from the oven and let them cool slightly before serving. Be cautious, as the bowls will be very hot. Garnish with fresh thyme, if desired. Enjoy your classic French Onion Soup!
FAQ
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Can I use a different type of cheese?
While Gruyère is the traditional choice for French Onion Soup, you can substitute other melting cheeses like Swiss, Provolone, or a blend of cheeses. Gruyère provides a nutty and slightly sweet flavor that complements the soup perfectly. -
Can I make this soup ahead of time?
Yes, you can make the soup base (up to the point of adding the bread and cheese) ahead of time and store it in the refrigerator for up to 3 days. When you're ready to serve, reheat the soup, ladle it into bowls, and proceed with the bread and cheese topping before broiling. -
Can I freeze French Onion Soup?
It's best to freeze the soup base without the bread and cheese. Let the soup cool completely before transferring it to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating and adding the bread and cheese.