Classic French Onion Soup

A rich, comforting French classic, this soup features deeply caramelized onions in a savory broth. Topped with toasted bread and a golden, bubbly layer of Gruyère cheese, it is a timeless masterpiece of flavor and texture.

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The heart of this dish lies in the patient caramelization of the onions, which transforms them into a sweet and savory base. When deglazed with white wine and simmered with fresh herbs like thyme and bay leaf, the resulting broth becomes incredibly flavorful and aromatic.

Ingredients

• Onions: 3 large yellow onions (thinly sliced), 1 tablespoon unsalted butter, 1 tablespoon olive oil
• Soup Base: 2 cloves garlic (minced), 1 teaspoon sugar, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 2 tablespoons all-purpose flour, 1/2 cup dry white wine, 1.2 liters (5 cups) beef or vegetable stock, 2 sprigs fresh thyme, 1 bay leaf
• Topping: 4 slices French baguette (about 1 inch thick), 1 tablespoon olive oil, 120 g (about 1 cup) Gruyère cheese (grated)

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Instructions

Step 1

In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add sliced onions, stirring to coat. Cook, stirring frequently, until onions are soft and deeply caramelized, about 35–40 minutes. Add sugar and salt halfway through to help with caramelization.

Step 2

Add garlic and cook for 1 minute until fragrant.

Step 3

Sprinkle in the flour and cook, stirring, for 2 minutes to thicken slightly.

Step 4

Deglaze the pot with white wine, scraping the bottom to release any browned bits.

Step 5

Pour in the stock, add thyme and bay leaf. Bring to a simmer, then reduce heat and cook uncovered for 20–25 minutes. Remove thyme and bay leaf. Season with pepper and additional salt as needed.

Step 6

Preheat oven broiler. Arrange baguette slices on a baking sheet, brush both sides with olive oil, and toast under the broiler until golden, about 1–2 minutes per side.

Step 7

Ladle hot soup into oven-safe bowls. Top each with a toasted baguette slice, then cover generously with grated Gruyère.

Step 8

Place bowls on a baking sheet and broil for 2–3 minutes, or until cheese is melted, bubbly, and golden brown. Serve immediately.

Zusatztipps für die Zubereitung

For the best results, use a large pot or Dutch oven and a wooden spoon to stir the onions frequently, ensuring they caramelize evenly without burning. Patience is key during the 35–40 minute onion cooking process to develop the deep flavor required for a classic French profile.

Varianten und Anpassungen

You can use either beef stock or vegetable stock depending on your dietary preference. For a deeper flavor, try a combination of beef and chicken stock, or add a splash of brandy or sherry with the wine. Gruyère can be substituted with Emmental or Comté if desired.

Serviervorschläge

Serve this soup immediately while the cheese is bubbly and golden. It pairs beautifully with a glass of crisp white wine or a light red wine. For a complete meal, it can be served alongside a fresh green salad.

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Indulge in this warm and sophisticated Classic French Onion Soup, a perfect dish for cozy evenings. Enjoy the combination of sweet onions, savory broth, and melted cheese in every spoonful.

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Frequently Asked Recipe Questions

→ How do I get the onions properly caramelized?

Cook sliced onions over medium heat with butter and olive oil, stirring frequently. The process takes 35-40 minutes. Add sugar and salt halfway through to help browning. Don't rush—deep amber color equals deep flavor.

→ What cheese works best for topping?

Gruyère is traditional and ideal due to its excellent melting properties and nutty flavor. Emmental or Comté make great alternatives. Avoid pre-shredded cheese—it doesn't melt as smoothly as freshly grated.

→ Can I make this ahead of time?

Absolutely. The soup base actually improves after a day or two in the refrigerator. Store the soup and toasted bread separately. Add the bread and cheese just before broiling for the best texture.

→ What stock should I use?

Traditional beef stock provides the richest flavor, but vegetable stock works beautifully for a vegetarian version. A combination of beef and chicken stock adds extra depth. Use high-quality stock for best results.

→ Why is flour added to the soup?

The flour helps thicken the broth slightly and gives it more body. After adding the onions, cook the flour for two minutes to remove the raw taste. This step creates a velvety texture that clings beautifully to the bread.

→ Can I freeze this soup?

The soup base freezes well for up to 3 months. Thaw overnight in the refrigerator, then reheat gently. However, don't freeze it with the bread and cheese topping—add those fresh when serving.