Description
A classic French Onion Soup recipe featuring slow-caramelized onions in a rich beef stock, topped with toasted French bread and melted Gruyere and Parmesan cheese. This comforting soup balances deeply sweet onions with savory broth and cheesy croutons for a restaurant-quality meal you can easily prepare at home.
Ingredients
Scale
Soup
- 6 large red or yellow onions (about 3 pounds), peeled and thinly sliced root to stem (about 10 cups sliced)
- 4 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 1 teaspoon sugar
- Salt, to taste
- 2 cloves garlic, minced
- 8 cups beef stock, chicken stock, or a combination (traditionally beef stock)
- 1/2 cup dry vermouth or dry white wine
- 2 bay leaves
- 1 tablespoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons brandy (optional)
Topping
- 8 slices French bread or baguette, cut 1-inch thick
- 1 1/2 cups grated Swiss Gruyere cheese
- Sprinkling of Parmesan cheese
Instructions
- Peel and slice the onions: Peel the onions and thinly slice them from root to stem to yield about 10 cups total. This prep ensures even caramelization.
- Begin caramelizing the onions with olive oil and butter: Heat 3 tablespoons olive oil in a 5-6 quart thick-bottomed pot over medium heat. Add the sliced onions and stir to coat fully. Cook, stirring often, until softened (about 15-20 minutes). Increase heat to medium-high, add remaining olive oil and butter, and continue cooking, stirring frequently, until onions begin to brown, about 20-40 minutes, depending on stove and pot.
- Sprinkle with sugar, finish caramelizing, and add garlic: Sprinkle the onions with sugar and 1 teaspoon salt to aid caramelization. Cook until deeply browned (another 10-15 minutes). Add minced garlic and cook for an additional minute to release its flavor.
- Deglaze the pot with vermouth or wine: Pour the vermouth or white wine into the pot, scraping up all the browned bits from the pot’s bottom and sides to incorporate their rich flavor into the soup.
- Add the stock, bay leaves, and thyme: Pour in the stock followed by bay leaves and thyme. Bring soup to a simmer, cover, then reduce heat to maintain a low simmer. Cook for 30 minutes to meld flavors.
- Season and add the brandy: Taste and adjust seasoning with salt and add freshly ground black pepper. Remove bay leaves. Stir in brandy if using for extra depth.
- Toast the French bread slices: While soup simmers, preheat the oven to 450°F and prep a sheet pan with parchment or foil. Lightly brush both sides of bread slices with about 1.5 tablespoons olive oil total. Toast for 5-7 minutes until lightly browned. Flip slices, top with grated Gruyere and a sprinkle of Parmesan. Return to oven close to serving time and bake until cheese is bubbly and lightly browned.
- Serve: Ladle hot soup into bowls. Place one cheesy toast atop each bowl. Alternatively, assemble soup and toast in ovenproof bowls or casserole dish, broil at 350°F for ~10 minutes until cheese bubbles and browns slightly. Serve immediately for best texture and flavor.
Notes
- This recipe uses both olive oil and butter to create rich, deeply caramelized onions.
- Slow caramelization is key for developing the soup’s signature sweetness and complexity.
- Beef stock provides the traditional savory base, but chicken stock or a mix can be used for a lighter flavor.
- Adding brandy is optional but adds a luxurious depth to the soup.
- French bread toasts with melted Gruyere and Parmesan form an irresistible cheesy crust on top.
- Use ovenproof bowls if broiling the assembled soup and cheese topping for convenience.
- Great for a cozy dinner or as an impressive starter for dinner parties.
Nutrition
- Serving Size: 1 bowl (approximately 1/6 of recipe)
- Calories: 699 kcal
- Sugar: 14 g
- Sodium: 1727 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 84 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 43 mg
