Of course! French Onion Soup is the ultimate comfort food—deeply savory, rich, and crowned with a glorious cheesy, toasty crouton. It’s surprisingly simple to make, but a few key steps make all the difference between a good soup and a legendary one.
Here is a detailed, classic recipe for French Onion Soup.
The Secret to Deep Flavor: Caramelization
The single most important step is patiently caramelizing the onions. This can’t be rushed. It develops the complex, sweet, and deeply savory base that defines this soup.
Classic French Onion Soup
Yields: 4-6 servings
Prep time: 20 minutes
Cook time: 1 hour 15 minutes (mostly hands-off)
Ingredients:
For the Soup:
· 3 lbs yellow onions (about 4-5 large onions), thinly sliced
· 3 tbsp unsalted butter
· 2 tbsp olive oil
· 1 tsp granulated sugar (helps with caramelization)
· 2 cloves garlic, minced
· ½ cup dry white wine (like Sauvignon Blanc or Chardonnay), optional but recommended
· 8 cups good-quality beef broth (see pro-tip below)
· 2 sprigs fresh thyme or 1 tsp dried thyme
· 1 bay leaf
· Salt and freshly ground black pepper
For the Topping & Serving:
· 1 baguette, sliced into 1-inch thick pieces
· 1 ½ cups shredded Gruyère cheese (the classic choice! Comté or Emmental also work well)
· ½ cup shredded Parmesan cheese (optional, for extra flavor)
Instructions:
- Caramelize the Onions (The Crucial Step):
· In a large, heavy-bottomed pot or Dutch oven, melt the butter and olive oil over medium-low heat.
· Add the thinly sliced onions and stir to coat them in the fat. Let them cook gently for about 15 minutes, stirring occasionally, until they have softened and started to wilt.
· Sprinkle the sugar and a pinch of salt over the onions. This will draw out moisture and aid browning.
· Now, be patient. Continue cooking over medium-low to low heat for at least 30-45 minutes, stirring every 5-10 minutes. Scrape the bottom of the pot as you stir.
· The onions are ready when they have turned a deep, golden-brown color and are incredibly soft and sweet. They will have reduced in volume significantly. Do not rush this step. If the onions start to stick or burn, reduce the heat and add a tablespoon of water to deglaze the pan.
· Add the minced garlic and cook for one more minute until fragrant.
- Build the Soup:
· Deglaze with Wine (if using): Pour in the white wine to deglaze the pot. Use your spoon to scrape up all the browned bits from the bottom—this is pure flavor! Let the wine simmer and reduce by half, about 2-3 minutes.
· Add Broth and Herbs: If you didn’t use wine, you can add a splash of broth to deglaze. Then, add the remaining beef broth, thyme, and the bay leaf. Bring to a boil, then reduce the heat and simmer, partially covered, for at least 30 minutes. This allows the flavors to meld.
- Prepare the Toppings:
· While the soup simmers, preheat your oven’s broiler.
· Arrange the baguette slices on a baking sheet and toast them under the broiler for 1-2 minutes per side, until golden and crisp. Keep a close eye on them!
- Assemble and Brown the Cheese:
· Remove the bay leaf and thyme sprigs from the soup. Season generously with salt and pepper to taste. (The broth can vary in saltiness, so taste first!).
· Ladle the hot soup into oven-safe bowls or crocks placed on a sturdy baking sheet.
· Top each bowl with 1-2 toasted baguette slices.
· Generously pile the shredded Gruyère (and Parmesan, if using) over the bread, covering the edges to seal in the soup.
· Carefully place the baking sheet under the broiler until the cheese is melted, bubbly, and beautifully spotted with brown. This usually takes 2-4 minutes. WATCH IT CLOSELY to prevent burning.
- Serve Immediately:
· Carefully remove the hot bowls from the baking sheet (they will be very hot!) and place them on plates. Serve immediately with a warning that the bowls and soup are scalding hot.
Pro-Tips for the Best Soup Ever:
· The Broth is Key: For the deepest flavor, use a combination of beef and chicken broth (e.g., 6 cups beef, 2 cups chicken). Better Than Bouillon is an excellent base.
· Onion Variety: Yellow onions are standard for their balanced flavor. You can use a mix of yellow and sweet onions (like Vidalia) for a slightly sweeter result. Avoid red onions.
· No Oven-Safe Bowls? No problem! Melt the cheese directly on the toasts under the broiler on the baking sheet, then float them on top of the hot soup in regular bowls.
· The “Optional” Wine: The wine adds a crucial layer of acidity and complexity that balances the sweetness of the onions. It’s highly recommended, but the soup will still be delicious without it.
This method never fails to deliver a rich, deeply satisfying French Onion Soup that rivals any bistro’s. Enjoy