French Onion Soup

French Onion Soup: A Timeless Comfort Dish

Few recipes, however, can truly capture the essence of comfort food quite like French Onion Soup. With its golden caramelized onions, rich broth, and gooey melted cheese, this dish has been a favorite for centuries. Whether you’re preparing it for a cozy evening at home or serving it to friends, French Onion Soup is always a perfect choice when you want something simple yet indulgent.

One of the most remarkable things about this soup is how it transforms basic ingredients into something extraordinary. By taking the time to caramelize the onions slowly, you unlock their natural sweetness, which then becomes the foundation of the dish. Additionally, using high-quality beef stock, dry white wine, and fresh herbs ensures that every bite bursts with flavor. Although it may seem like a dish reserved for a fancy French bistro, it’s surprisingly easy to prepare in your own kitchen.

Furthermore, French Onion Soup is as versatile as it is delicious. It can be served as an appetizer for an elegant dinner or even as a satisfying main course alongside a crisp green salad. The toasted baguette slices, topped with melted Gruyere cheese, not only add crunch but also balance the richness of the broth perfectly.

So, if you’ve ever felt unsure about making this iconic soup at home, this recipe will guide you step by step. While it does take some patience to caramelize the onions, the effort will absolutely pay off in the end. Ultimately, the result is a soup that not only tastes incredible but also fills your kitchen with an irresistible aroma.

In conclusion, French Onion Soup isn’t just a meal—it’s an experience. Therefore, grab your favorite soup pot, and let’s create a dish that’s both timeless and unforgettable.

INGREDIENTS
8 cups low-sodium beef stock (or 6 cups beef stock + 2 cups chicken stock for added depth)
6 large yellow onions, thinly sliced (about 3 lbs)
3 tbsp unsalted butter
1 tbsp olive oil
2 cups Gruyere cheese, grated
3 tbsp all-purpose flour
1 tsp salt
½ tsp sugar
½ cup dry white wine (or sherry for a sweeter note)
1 tsp fresh thyme leaves, chopped (or ½ tsp dried thyme)
2 bay leaves
½ tsp freshly ground black pepper
1 baguette, sliced into 1-inch rounds

INSTRUCTIONS
1. Melt butter and olive oil in a pot: Heat a large, heavy-bottomed pot over medium heat. Add butter and olive oil, letting the mixture melt and coat the bottom evenly.
2. Caramelize the onions: Stir in the onions, coating them in the fat. Cook, stirring occasionally, for 40–50 min over low-medium heat, until golden brown and deeply caramelized. Sprinkle with salt and sugar halfway through to enhance sweetness and promote browning. If onions begin to stick or dry out, add 1–2 tbsp water or a small amount of butter to prevent burning.
3. Add the flour: Sprinkle flour over the caramelized onions, stirring constantly for 2 min. This step thickens the soup slightly and prevents the flour from clumping.
4. Deglaze with wine: Pour in the white wine, stirring to loosen any browned bits stuck to the pot. Simmer for 3–4 min to reduce the liquid and deepen the flavor.
5. Add stock and seasonings: Gradually pour in the beef stock, stirring to combine. Add thyme, bay leaves, and black pepper. Increase the heat and bring to a gentle boil, then reduce the heat to low and let simmer uncovered for 30–35 min. Stir occasionally to meld the flavors.
6. Prepare the baguette slices: While the soup simmers, preheat the broiler. Arrange baguette slices on a baking sheet, lightly brush with olive oil, and toast under the broiler until golden on both sides.
7. Assemble the soup: Remove bay leaves from the soup. Ladle the hot soup into oven-safe bowls, filling each about ¾ full. Sprinkle a small amount of Gruyere cheese directly onto the soup, then place a toasted baguette slice on top of each bowl. Generously sprinkle additional Gruyere cheese over the baguette slices to help secure them.
8. Broil the bowls: Place the bowls on a baking sheet and transfer them under the broiler. Broil for 2–3 min or until the cheese is melted, bubbly, and golden.
9. Serve and enjoy: Carefully remove the bowls from the oven, as they will be very hot. Garnish with a sprig of fresh thyme if desired and serve immediately.

Helpful Tips to Perfect This Recipe

• Take your time caramelizing the onions: Achieving the perfect golden-brown color is essential for the rich, sweet flavor that defines French Onion Soup. Stir occasionally, but don’t rush—this step takes 40–50 minutes. If the onions are sticking, add a splash of water to loosen them.
• Use high-quality beef stock for depth: A well-made beef stock is key to balancing the soup’s robust flavor. For a lighter twist, substitute 2 cups of the beef stock with chicken stock. Always use low-sodium options to control the salt level.
• Toast the baguette slices properly: For the ultimate cheesy topping, toast your baguette slices until golden on both sides. This keeps them from becoming soggy in the soup while adding a delightful crunch that contrasts beautifully with the melted Gruyere.