Why You’ll Love This Recipe
- Deep, Rich Flavor: The slow-cooked caramelized onions provide a sweet and savory base that is both comforting and indulgent.
- Simple Ingredients: Made primarily with onions, broth, bread, and cheese, this recipe uses pantry staples to create something extraordinary.
- One-Pot Preparation: Utilizing a Dutch oven allows for easy cooking and minimal cleanup, making it convenient for any home cook.
- Versatile Serving Options: Serve it as a starter or a main course; it pairs well with various sides like salads or roasted vegetables.
Ingredients
- 3 pounds yellow onions
- 1½ sticks salted butter, room temperature and divided
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons red wine vinegar
- 1 large or 2 small French baguettes
- ¼ teaspoon garlic salt
- ½ cup white wine
- 6 cups beef broth or stock
- 1 bunch fresh thyme, tied in a bundle with cooking twine
- 6 ounces Gruyère cheese, shredded
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Onions: Peel and thinly slice the onions.
- Caramelize the Onions: In a Dutch oven over medium heat, melt one stick of butter. Add the sliced onions, kosher salt, black pepper, and red wine vinegar. Cook, stirring frequently, for 40-50 minutes until the onions are deeply browned and caramelized.
- Toast the Baguette Slices: While the onions are cooking, slice the baguette into one-inch pieces. Place them on a baking sheet lined with parchment paper. Spread softened butter on each slice and sprinkle with garlic salt. Broil for 2-3 minutes until lightly browned and toasted.
- Deglaze the Pot: Once the onions are caramelized, pour in the white wine to deglaze, scraping the bottom of the pot to release any browned bits.
- Add Broth and Herbs: Stir in the beef broth and add the thyme bundle. Bring to a boil over medium-high heat, then reduce to medium-low and let it simmer for 10 minutes.
- Assemble and Broil: Top the soup with half of the toasted baguette slices and sprinkle the shredded Gruyère cheese over them. Place the Dutch oven under the broiler for 3-4 minutes until the cheese is melted and slightly browned.
- Serve: Ladle the soup into bowls and serve hot, accompanied by the remaining garlic croutons for dipping.
Servings and Timing
- Yield: Approximately 8 servings
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
Variations
- Cheese Alternatives: While Gruyère is traditional, you can substitute it with Swiss cheese or provolone for a milder flavor.
- Wine Substitution: If you prefer not to use wine, additional beef broth can be used to deglaze the pot.
- Vegetarian Option: Replace the beef broth with vegetable broth to make a vegetarian version of this soup.
Storage/Reheating
- Make Ahead: Prepare the soup up to the point before adding the croutons and cheese. Cool completely and store in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat on the stovetop over medium-low heat, prepare the croutons, and finish under the broiler as directed.
- Freezing: The soup (without croutons and cheese) can be frozen for up to 3 months. Thaw in the refrigerator before reheating and finishing with croutons and cheese.
- Leftovers: Store any leftover soup in an airtight container in the refrigerator for 3-5 days. Reheat on the stovetop over medium-low heat, stirring occasionally. Note that the croutons may become soggy upon storage.
FAQs
What type of onions are best for French Onion Soup?
Yellow onions are ideal due to their balance of sweetness and sharpness, which enhances upon caramelization. Sweet onions can also be used for a sweeter flavor.
Can I make this soup without a Dutch oven?
Yes, any large, oven-safe pot will work. If you don’t have an oven-safe pot, you can transfer the soup to individual oven-safe bowls for the broiling step.
Is there a substitute for Gruyère cheese?
Swiss cheese or provolone can be used as milder alternatives to Gruyère.
How can I make this soup vegetarian?
Substitute the beef broth with vegetable broth to make a vegetarian version.
Can I omit the wine in the recipe?
Yes, you can deglaze the pot with additional beef or vegetable broth instead of wine.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for 3-5 days. Reheat on the stovetop over medium-low heat, stirring occasionally.
Can I freeze French Onion Soup?
Yes, the soup (without croutons
French Onion Soup
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
French Onion Soup is a comforting classic featuring caramelized onions in a rich beef broth, topped with toasted baguette slices and melted Gruyère cheese. Perfect for chilly evenings, this one-pot meal delivers deep, savory flavors with simple ingredients.
Ingredients
- 3 pounds yellow onions
- 1½ sticks salted butter, room temperature (divided)
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons red wine vinegar
- 1 large or 2 small French baguettes
- ¼ teaspoon garlic salt
- ½ cup white wine
- 6 cups beef broth or stock
- 1 bunch fresh thyme (tied with cooking twine)
- 6 ounces Gruyère cheese (shredded)
Instructions
- Prepare the Onions: Peel and thinly slice the onions.
- Caramelize the Onions: In a Dutch oven over medium heat, melt 1 stick of butter. Add onions, salt, pepper, and vinegar. Cook for 40-50 minutes, stirring frequently, until caramelized.
- Toast the Baguette Slices: Slice baguette into 1-inch pieces. Place on a baking sheet, spread with butter, and sprinkle with garlic salt. Broil for 2-3 minutes until golden.
- Deglaze the Pot: Pour in white wine, scraping the bottom of the pot to release browned bits.
- Add Broth and Herbs: Stir in beef broth and thyme. Bring to a boil, then simmer for 10 minutes.
- Assemble and Broil: Top soup with half of the toasted baguette slices, sprinkle cheese, and broil for 3-4 minutes until melted and golden.
- Serve: Ladle into bowls and serve hot with remaining croutons.
Notes
- Cheese Alternatives: Use Swiss or provolone for a milder taste.
- Wine Substitution: Use extra beef broth instead of wine.
- Vegetarian Option: Swap beef broth for vegetable broth.
- Storage: Refrigerate for 3-5 days or freeze for up to 3 months (without croutons/cheese).
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop & Broiler
- Cuisine: French
