Description
A simple and satisfying classic French onion soup recipe. This soup features deeply caramelized onions in a rich beef broth, topped with toasted bread and melted Gruyere cheese.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 6 cups beef broth
- 1 cup dry white wine (optional)
- 1 bay leaf
- 4 slices crusty bread, about 1/2 inch thick
- 1 cup shredded Gruyere cheese
Instructions
- Melt butter and olive oil in a large pot or Dutch oven over medium heat.
- Add sliced onions, sugar, salt, and pepper. Cook, stirring occasionally, until onions are deeply caramelized and browned, about 30-40 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Pour in beef broth and white wine (if using). Add bay leaf.
- Bring to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes to allow flavors to meld. Remove bay leaf.
- Preheat your broiler.
- Toast bread slices until lightly golden on both sides.
- Ladle soup into oven-safe bowls.
- Top each bowl with a slice or two of toasted bread and an even layer of shredded Gruyere cheese.
- Place bowls on a baking sheet and broil for 2-3 minutes, or until cheese is melted and bubbly and lightly browned.
- Serve immediately.
Notes
- For a vegetarian version, use vegetable broth and omit the white wine or use a vegetarian Worcestershire sauce.
- If you don’t have Gruyere, Swiss or Provolone cheese can be substituted.
- Ensure your bowls are broiler-safe.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 15g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg