French Onion Soup

French onion soup, the classic comfort food of French cuisine, is a rich, savory delight that warms the heart and soul.

Caramelized onions, flavorful beef broth, and melted Gruyère cheese come together in perfect harmony, making this soup a staple of French bistros and homes alike.

Ready Time

45 mins

Yields

6 servings

Ingredients

3 large onions, thinly sliced
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
4 cups beef broth
2 cups grated Gruyère cheese
6 slices of baguette, toasted
Fresh thyme leaves, chopped (optional)

Instructions

In a large saucepan, melt butter over medium heat.

Add the sliced onions and cook until they’re softened and caramelized, stirring occasionally, for about 20-25 minutes.

Add salt and pepper to the saucepan, and stir to combine.

Cook for another minute.

Add the beef broth to the saucepan, and bring the mixture to a boil.

Then, reduce the heat to low and simmer for 10-15 minutes.

Preheat your broiler.

To assemble the soup, place a toasted slice of baguette in the bottom of an oven-proof bowl.

Ladle the hot soup over the bread, making sure to cover the bread completely.

Top each bowl with a generous slice of Gruyère cheese.

Place the bowls under the broiler, and cook until the cheese is melted and bubbly.

Remove the bowls from the oven, and sprinkle with chopped thyme leaves if using.

Serve immediately, and watch the cheesy goodness disappear!

Notes

For the best flavor, use high-quality beef broth and Gruyère cheese – it makes a big difference! To speed up the caramelization process, you can cook the onions over medium-high heat, stirring frequently, but keep an eye on them to prevent burning. Don’t overcrowd the saucepan with the onions – cook them in batches if necessary, to ensure they’re evenly cooked.

For a crispy crust on the bread, toast the baguette slices in the oven for a few minutes before assembling the soup.

If you prefer a stronger onion flavor, use four or even five onions, but be prepared for a longer cooking time. To make ahead, cook the onions and broth up to a day in advance, then assemble and broil just before serving.

For a vegetarian version, substitute the beef broth with a rich vegetable broth, and add some sautéed mushrooms for added depth of flavor.