Classic French Onion Soup
Ingredients:
4 large yellow onions, thinly sliced
4 tbsp unsalted butter
2 tbsp olive oil
1 tsp sugar
1 tbsp all-purpose flour
1/2 cup dry white wine (optional)
8 cups beef broth (or a mix of beef and chicken broth)
1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
Salt and pepper, to taste
1 French baguette, sliced into 1/2-inch thick slices
2 cups Gruyère cheese, grated
Instructions:
In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the sliced onions and sugar. Cook, stirring occasionally, for about 30-40 minutes, or until the onions are deep golden brown and caramelized.
Add the Flour and Wine:
Stir in the flour and cook for 1-2 minutes, until the flour is fully incorporated. Add the white wine (if using) and simmer for 2-3 minutes to cook off the alcohol.
Make the Soup:
Add the beef broth, thyme, and a pinch of salt and pepper to the pot. Bring the soup to a simmer, then reduce the heat to low and let it cook for 20-30 minutes to allow the flavors to meld together. Taste and adjust seasoning if necessary.
Prepare the Toast:
While the soup is simmering, preheat your oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and toast them for 5-7 minutes, or until golden brown. Remove from the oven and set aside.
Assemble and Serve:
Ladle the soup into oven-safe bowls and top each serving with a toasted baguette slice. Sprinkle a generous amount of grated Gruyère cheese over the bread. Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
Serve:
Serve this Classic French Onion Soup piping hot, garnished with extra thyme if desired.
Serve:
This rich and comforting soup is perfect as a starter or a meal on its own. Pair it with a simple salad or a glass of wine for a cozy and elegant dining experience!
Prep Time: 15 minutes | Cook Time: 1 hour | Total Time: 1 hour 15 minutes
Kcal: 400 kcal | Servings: 6 servings
