Description
This Easy French Onion Soup recipe features deeply caramelized onions simmered in a rich beef broth, topped with crispy homemade croutons and a generous blend of melted mozzarella and Swiss cheese. Perfectly balanced with savory Worcestershire sauce and aromatic thyme, this comforting soup is baked until bubbly and golden, making it an ideal meal to warm up any day.
Ingredients
Scale
Soup Ingredients
- 8 yellow onions, sliced
- 1/4 cup olive oil
- 1/4 cup unsalted butter
- 6 garlic cloves, chopped fine
- 2 tbsp Worcestershire sauce
- 1/3 cup dry white wine (Chardonnay)
- 5-6 cups beef stock
- 2 tbsp tomato paste
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp pepper
- 1 tbsp fresh thyme
Cheese Topping
- 1.5 cups shredded mozzarella
- 6-8 slices Swiss cheese
Croutons
- 1 old baguette, chopped into half-inch cubes
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp salt (or to taste)
Instructions
- Preheat the oven: Set your oven to 400 °F to prepare for baking the croutons and melting the cheese later in the recipe.
- Prepare the croutons: Chop the baguette into half-inch cubes and place them in a medium-sized bowl. Add olive oil, garlic powder, and salt, then mix well to evenly coat. Taste the mixture and adjust seasoning if desired. Spread the croutons onto a baking sheet and bake for 7 to 10 minutes until golden and crisp. Remove and set aside.
- Slice the onions: Thinly slice all the onions and set them aside.
- Caramelize the onions: In a large pot, warm the olive oil and butter over low to medium heat. Add the sliced onions and sugar. Sauté gently, stirring frequently, for 30 to 45 minutes until the onions are deeply caramelized and golden brown, being careful not to let them stick or burn.
- Add aromatics: Stir in the chopped garlic, salt, and fresh thyme. Continue cooking the mixture for an additional 2 to 3 minutes to soften the garlic and release aromas.
- Incorporate tomato paste: Add tomato paste to the pot and cook for 2 to 3 minutes until it darkens in color, which enhances its flavor.
- Deglaze with wine: Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Simmer for 2 to 3 minutes until the wine reduces by half.
- Add broth and Worcestershire: Stir in the Worcestershire sauce and beef stock. Taste and adjust seasoning as needed. Bring the soup to a gentle simmer and cook for 5 to 7 minutes to meld flavors.
- Prepare for baking: Turn off the heat and ladle the soup evenly into oven-safe bowls.
- Add toppings and bake: Top each bowl of soup with the toasted croutons, then layer the shredded mozzarella and Swiss cheese on top. Place the bowls on a baking sheet and bake in the 400 °F oven for about 5 minutes, or until the cheese is bubbly and lightly browned.
- Serve immediately: Carefully remove from the oven and enjoy your rich, cheesy French onion soup right away.
Notes
- This recipe yields a rich, flavorful soup with deeply caramelized onions that add exceptional sweetness and depth.
- Homemade croutons provide a crunchy texture that contrasts beautifully with the melty cheeses on top.
- If you prefer, store-bought croutons may be used to save prep time, but baking fresh croutons enhances flavor and texture.
- Use a high-quality beef stock for best results, as it forms the soup’s base flavor.
- This soup is perfect for using up extra onions you have on hand.
Nutrition
- Serving Size: 1 serving
- Calories: 740 kcal
- Sugar: 17 g
- Sodium: 1959 mg
- Fat: 44 g
- Saturated Fat: 16 g
- Unsaturated Fat: 25 g
- Trans Fat: 0.5 g
- Carbohydrates: 62 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 64 mg
