Description
Simmering with French culinary charm, classic French Onion Soup delivers rich caramelized onion depths in a comforting broth. Melted Gruyère cheese crowns this rustic dish, inviting you to savor a taste of traditional French countryside cooking.
Ingredients
Scale
Main Ingredients:
- 8 cups beef stock
- 4 large yellow onions, thinly sliced
- 1 1/2 cups grated Gruyere cheese
- 1 baguette, sliced into thick rounds
Cooking Fats and Seasonings:
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 2 bay leaves
Liquid and Additional Seasonings:
- 1/2 cup dry white wine
- Salt and pepper to taste
Instructions
- Heat butter and olive oil in a heavy-bottomed pot over medium temperature, gently sautéing onions until they become translucent, approximately 10 minutes.
- Incorporate salt and sugar, continuing to cook onions for 35-40 minutes, stirring periodically to achieve a rich, caramel-like golden brown color without burning.
- Introduce minced garlic and sauté briefly until aromatic, releasing its intense flavor profile.
- Deglaze the pot with white wine, scraping accumulated browned bits from the bottom, allowing liquid to reduce and concentrate flavors for about 4-5 minutes.
- Pour in beef stock, adding bay leaves and thyme. Bring to a robust boil, then reduce heat and simmer for 25-30 minutes, seasoning with salt and pepper to enhance depth.
- Activate oven broiler at high temperature. Arrange baguette slices on a baking sheet, toasting until edges turn crisp and golden, flipping once for even coloration.
- Transfer hot soup into broiler-safe ceramic bowls, carefully positioning toasted bread slice atop each serving.
- Generously sprinkle grated Gruyere cheese over bread, creating a complete coverage.
- Position bowls under broiler for 2-3 minutes, watching closely until cheese melts completely and develops a slightly bubbling, golden crust.
- Remove immediately and serve piping hot, presenting a quintessential French culinary experience.
Notes
- Caramelize onions slowly over medium-low heat to develop deep, rich flavor without burning.
- Use a mix of butter and olive oil for better browning and richer taste profile.
- Select sweet onions like Vidalia for a more mellow, complex soup base.
- Opt for dry white wine like Sauvignon Blanc to enhance the overall depth of flavor.
- Swap beef stock with vegetable stock for a vegetarian version that maintains rich taste.
- Choose aged Gruyere cheese for more intense, nutty cheese layer on top.
- Allow soup to rest for 10 minutes before serving to let flavors fully meld together.
- Freeze leftover soup without cheese topping for easy future meal preparation.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg