Here’s a classic French Onion Soup recipe that’s rich, caramelized, and topped with that irresistible melted cheese. It’s surprisingly easy to make at home.
Ingredients (serves 4)
- 4 large onions, thinly sliced
- 3 tbsp butter
- 1 tbsp olive oil
- 1 tsp sugar (optional, helps caramelize)
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 6 cups beef or vegetable broth
- 1/2 cup dry white wine or sherry (optional but adds depth)
- 1 bay leaf
- 1 tsp fresh thyme (or 1/2 tsp dried)
- Salt and black pepper, to taste
- 4–6 slices of baguette or crusty bread
- 1–2 cups grated Gruyère cheese (or Swiss/Emmental)
Instructions
- Caramelize the onions:
- In a large pot, melt butter with olive oil over medium heat.
- Add onions and sugar (if using). Cook slowly, stirring often, for 25–30 minutes until deep golden brown and soft.
- Add garlic and flour:
- Stir in minced garlic and cook 1 minute.
- Sprinkle flour over the onions and cook 1–2 minutes to remove raw flour taste.
- Deglaze and simmer:
- Pour in wine/sherry (if using) to deglaze the pan, scraping up browned bits.
- Add broth, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer for 20–25 minutes.
- Season with salt and pepper. Remove bay leaf.
- Prepare the bread:
- Toast baguette slices until golden.
- Assemble & broil:
- Ladle soup into oven-safe bowls. Place toasted bread on top, then sprinkle generously with grated cheese.
- Place under a broiler for 2–3 minutes, until cheese is bubbly and golden.
- Serve:
- Let cool slightly before serving—it’s rich and comforting!
💡 Tips for the Best French Onion Soup:
- Use yellow or sweet onions for the best caramelization.
- Cook onions slowly; patience is key to that deep, sweet flavor.
- Gruyère melts beautifully, but a mix of Swiss and Parmesan works too.
If you want, I can give a 10-minute shortcut version that’s still tasty but skips the long caramelization. Want me to share that version?
