Description
Classic French Onion Soup features caramelized onions simmered in a savory beef broth, topped with toasted baguette slices and melted Gruyère and Parmesan cheeses, broiled to bubbly perfection for a comforting and flavorful dish.
Ingredients
Scale
Soup
- 2 tablespoons olive oil
- 6 medium yellow onions, sliced
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 8 cups beef broth
- 1/4 cup dry sherry (optional)
- 1 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Soup Topping
- 8 slices French baguette
- 2 tablespoons olive oil
- 4 slices Gruyère cheese or provolone
- 2 tablespoons grated Parmesan cheese
Instructions
- Caramelize Onions: Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the sliced onions and cook, stirring occasionally, until tender, about 7 minutes. Reduce heat to medium-low and continue cooking the onions, stirring every 3 to 5 minutes, until caramelized and golden brown, about 25 minutes.
- Add Butter and Garlic: Stir in 2 tablespoons butter and 1 tablespoon minced garlic. Cook for 2 minutes, until the butter melts and the garlic is fragrant.
- Simmer Soup: Pour in 8 cups beef broth and 1/4 cup dry sherry (if using). Season with 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer over medium heat, then reduce heat to medium-low and simmer for 30 minutes.
- Toast Baguette Slices: Preheat the oven broiler and position a rack 8 inches from the heat source. Brush both sides of the baguette slices with 2 tablespoons olive oil. Arrange on a baking sheet and broil for 3 minutes per side, or until golden brown. Watch carefully to avoid burning.
- Assemble Bowls: Preheat the broiler if needed. Place 4 oven-safe bowls on a baking sheet. Ladle the hot soup into each bowl, then place 2 slices of toasted baguette on top of each. Add 1 slice of Gruyère cheese and 1/2 tablespoon grated Parmesan cheese per bowl.
- Broil Cheese: Place the baking sheet with the soup bowls under the broiler. Broil for about 3 minutes, or until the cheese bubbles and starts to brown. Watch carefully as broiler times may vary.
- Serve: Serve immediately while the cheese is melted and bubbly for the best flavor and texture.
Notes
- For a vegetarian version, substitute beef broth with vegetable broth and use vegetarian-friendly cheese.
- Dry sherry is optional but adds depth of flavor; you can omit it if desired.
- Stir onions gently during caramelization to prevent burning and promote even browning.
- Use a sturdy oven-safe bowl that can withstand broiling for the cheese topping step.
- Keep an eye on the broiler as cheese can go from browned to burnt very quickly.
- French baguette can be replaced with any crusty bread for toasting.
