French Onion Soup is a timeless and elegant classic that delivers deep, savory flavor in every spoonful. The rich, caramelized onions form the heart of the dish, releasing their natural sweetness after a slow, careful cook. Layered with a robust broth of beef and chicken stock, fragrant herbs, and a splash of wine, the soup becomes hearty and complex—perfect for warming up on a chilly day or impressing guests with its sophisticated, bistro-style charm.
Topped with crisp crostini and a generous heap of melted Gruyère or Swiss cheese, French Onion Soup transforms into more than just a starter—it becomes the star of the meal. Whether you serve it as a luxurious appetizer or a comforting main course alongside a salad, this dish is sure to earn rave reviews. The broiled cheese crown creates an irresistible crust, while the toasted bread soaks up the flavorful broth below.
Why You’ll Love This Recipe:
• Deep, Caramelized Flavor: Slow-cooked onions bring unmatched sweetness and richness.
• Gourmet at Home: Classic bistro flair made simple in your kitchen.
• Cheesy Topping: Bubbling Gruyère adds a decadent finish to each bowl.
Ingredients:
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 large yellow onions, sliced in half and cut pole to pole into ¼-inch slices
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• ½ cup dry white or red wine (see notes)
• 4 cups low-sodium beef broth or beef stock
• 2 cups low-sodium chicken broth
• 2 teaspoons Worcestershire Sauce
• 1 bay leaf
• Kosher salt and freshly ground black pepper, to taste
• Crostinis or large croutons
• 1 cup shredded Gruyère or Swiss cheese
Instructions:
Step 1: Caramelize the Onions
• In a large Dutch oven or heavy stockpot, melt the butter with olive oil over medium to medium-low heat.
• Add the sliced onions and cook, stirring every few minutes, for about 45 minutes. Allow the onions to slowly caramelize into a deep golden brown.
• If they begin to brown too quickly, lower the heat to prevent burning.
Step 2: Deglaze and Add Garlic
• Reduce heat to low and stir in the minced garlic and dried thyme. Cook for 1 minute, stirring constantly.
• Pour in the wine, scraping up any browned bits from the bottom of the pot with a wooden spoon or spatula.
• Let the wine simmer with the onions for about 5 minutes, allowing it to reduce slightly.
Step 3: Build the Soup
• Stir in the beef broth, chicken broth, Worcestershire Sauce, and bay leaf.
• Bring the soup to a gentle simmer and cook uncovered for 20 minutes to let the flavors blend.
• Remove and discard the bay leaf. Taste and season with kosher salt and freshly ground black pepper as needed.
Step 4: Prepare the Bowls
• Preheat the broiler.
• Ladle the hot soup into oven-safe bowls or ramekins, leaving space at the top.
• Place a crostini or large crouton on the surface of each bowl of soup.
• Sprinkle generously with shredded Gruyère or Swiss cheese.
Step 5: Broil and Serve
• Place the bowls under the broiler for 2–3 minutes, or until the cheese is melted, bubbly, and lightly golden.
• Carefully remove from the oven (bowls will be very hot!) and serve immediately.
Tips:
• Caramelization Patience: Don’t rush the onions—slow cooking develops the best flavor.
• Wine Options: Dry white wine (like Sauvignon Blanc) keeps things lighter, while dry red wine (like Cabernet or Pinot Noir) adds depth.
• Broiler Caution: Watch closely while broiling to prevent burning.
• Bread Tip: Use crusty, day-old bread sliced thin and toasted—this helps it hold up in the broth.
Storage Options:
• Refrigerator: Store leftover soup (without crostini or cheese) in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop.
• Freezer: Freeze the soup (again, without crostini or cheese) in containers for up to 3 months. Thaw overnight in the fridge and reheat before assembling with bread and cheese.
• Make-Ahead Tip: Caramelize the onions in advance and refrigerate for up to 3 days, then finish the soup when ready.
This French Onion Soup combines old-world comfort with refined presentation, making it a standout in any home cook’s repertoire.
