Description
Classic French Onion Soup
Ingredients
For the Soup:
4 large yellow onions, thinly sliced
4 tbsp unsalted butter
2 tbsp olive oil
2 tsp sugar
1 tsp salt
4 cups beef stock (or vegetable stock for a vegetarian version)
2 cups chicken stock (optional, or replace with more beef stock)
1/2 cup dry white wine or sherry (optional)
2 sprigs fresh thyme
1 bay leaf
Salt and pepper to taste
For the Topping:
Baguette slices, toasted
2 cups Gruyère cheese, shredded
1/2 cup Parmesan cheese, grated
Instructions
Step 1: Caramelize the Onions
In a large pot, melt the butter and olive oil over medium heat. Add the sliced onions.
Stir in the sugar and salt to help with caramelization.
Cook the onions slowly, stirring often, until they turn a deep golden brown (this can take 30-40 minutes).
Step 2: Make the Soup Base
Add the wine or sherry (if using) to deglaze the pot, scraping up the browned bits at the bottom.
Add the beef stock, chicken stock, thyme, and bay leaf. Bring to a boil, then reduce the heat and let it simmer for 20-30 minutes.
Season with salt and pepper to taste. Remove the thyme sprigs and bay leaf before serving.
Step 3: Prepare the Topping
Preheat the broiler in your oven.
Place toasted baguette slices on top of each soup-filled bowl.
Sprinkle generously with Gruyère and Parmesan cheese.
Step 4: Broil and Serve
Place the bowls on a baking sheet and broil until the cheese is melted, bubbly, and golden brown.
Carefully remove from the oven and serve immediately!
Tips for the Best French Onion Soup:
Use a mix of beef and chicken stock for a more balanced flavor.
Let the onions caramelize fully for a deeper flavor.
Gruyère is the classic cheese choice, but Swiss or even a sharp white cheddar works in a pinch.
Enjoy the warm, cheesy goodness of this timeless dish! Let me know if you’d like any variations or pairings to go with it.
