French Onion Soup is a rich, flavorful classic that features deeply caramelized onions in a savory broth, topped with toasted bread and melted cheese. It’s a perfect comfort food that’s both hearty and satisfying, with the balance of sweet, tender onions and the umami of the broth. Traditionally served in a bowl topped with a slice of crusty baguette and melted Gruyère cheese, this soup is a timeless favorite that’s sure to impress at any dinner table.

Ingredients:

  • 4 large yellow onions (thinly sliced)
  • 2 tablespoons olive oil (or butter)
  • 1 teaspoon sugar (optional, to help caramelize onions)
  • 4 cups beef broth (or vegetable broth for a lighter version)
  • 1 cup dry white wine (optional, or you can use additional broth)
  • 2 cloves garlic (minced)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
  • 1 bay leaf
  • Salt and pepper to taste
  • 1/2 teaspoon Worcestershire sauce (optional, for depth of flavor)
  • 4 slices of French baguette or crusty bread (toasted)
  • 1 1/2 cups Gruyère cheese (shredded, or a mix of Gruyère and Swiss)

Instructions:

  1. Caramelize the onions: In a large pot or Dutch oven, heat the olive oil (or butter) over medium heat. Add the sliced onions and a pinch of salt. Stir occasionally, allowing the onions to soften. Once they start to soften, sprinkle in the sugar (if using) to help with caramelization. Continue to cook the onions for 30-40 minutes, stirring every 5 minutes or so, until the onions are a deep golden brown and caramelized.
  2. Add garlic and herbs: Once the onions are caramelized, add the minced garlic and cook for 1-2 minutes, until fragrant. Stir in the dried thyme and bay leaf.
  3. Deglaze the pot: Add the white wine (if using) and scrape up any brown bits from the bottom of the pot. Let the wine cook down for about 2-3 minutes. If you’re not using wine, simply proceed with the next step.
  4. Add the broth: Pour in the beef broth and bring the mixture to a simmer. Add salt, pepper, and Worcestershire sauce (if using). Simmer the soup for 15-20 minutes to let the flavors meld together.
  5. Toast the bread: While the soup is simmering, preheat your oven to 400°F (200°C). Place the slices of bread on a baking sheet and toast in the oven for about 10 minutes, or until golden and crisp.
  6. Assemble the soup: Once the soup is ready, remove the bay leaf and taste for seasoning, adjusting with more salt and pepper if needed. Ladle the soup into oven-safe bowls, leaving a little room at the top for the bread and cheese.
  7. Top with bread and cheese: Place a toasted slice of bread on top of each bowl of soup. Sprinkle generously with shredded Gruyère cheese.
  8. Melt the cheese: Place the bowls under the broiler in your oven for 3-5 minutes, or until the cheese is melted, bubbly, and golden brown. Keep a close eye on it to prevent burning.
  9. Serve: Carefully remove the bowls from the oven and let them cool slightly before serving. Garnish with additional fresh thyme, if desired.

Nutrition (per serving, assuming 4 servings):

  • Calories: 350 kcal
  • Protein: 12 g
  • Fat: 19 g
    • Saturated fat: 10 g
  • Carbohydrates: 32 g
    • Fiber: 5 g
    • Sugars: 12 g
  • Cholesterol: 35 mg
  • Sodium: 900 mg
  • Potassium: 550 mg

Note:
For a lighter version, you can use vegetable broth instead of beef broth, and for a more decadent version, top the soup with additional cheese. French Onion Soup can be made ahead of time and stored in the refrigerator for 3-4 days. To reheat, gently simmer and add fresh toasted bread and cheese when ready to serve.