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
