Description
A rich and savory classic with caramelized onions, flavorful broth, and melty cheese-topped bread.
Ingredients
For the Soup:
3 tbsp unsalted butter
2 tbsp olive oil
1 tsp sugar
4 large yellow onions, thinly sliced
1 tsp salt
4 cups beef broth
2 cups water
1 tsp dried thyme
2 bay leaves
Salt and pepper, to taste
For the Topping:
4-6 slices of French bread, toasted
1-2 cups Gruyère or Swiss cheese, shredded
Instructions
Caramelize the Onions:
In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the sliced onions and sprinkle with sugar and salt.
Cook the onions, stirring occasionally, for 30-40 minutes until deeply caramelized and golden brown. Adjust heat as needed to prevent burning.
Deglaze the Pot:
Once the onions are caramelized, pour in a splash of water or broth to deglaze the pot, scraping up the browned bits from the bottom for added flavor.
Simmer the Soup:
Add the beef broth, water, thyme, and bay leaves to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes. Discard the bay leaves. Season with salt and pepper to taste.
Prepare the Bread:
Preheat your oven’s broiler. Place the toasted slices of French bread on a baking sheet and sprinkle generously with shredded Gruyère or Swiss cheese.
Assemble and Serve:
Ladle the hot soup into oven-safe bowls. Place a slice of the cheese-topped bread on top of each bowl.
Broil the bowls in the oven until the cheese is melted and bubbly, about 2-4 minutes.
Garnish and Enjoy:
Serve immediately, optionally garnished with a sprinkle of fresh thyme or parsley.
Tips for the Best French Onion Soup:
Use sweet or yellow onions for optimal flavor.
A touch of white wine or sherry can be added during the deglazing step for an extra depth of flavor.
If Gruyère isn’t available, substitute with provolone or mozzarella.