French Onion Soup

A comforting and rich French onion soup topped with a gooey Gruyere crust, perfect for cold days and family gatherings.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 6 servings

Course: Appetizer, Soup

Cuisine: French

Calories: 300

For the soup

4 large large onions, thinly sliced Yellow onions are recommended for sweetness.
4 tablespoons unsalted butter
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
2 cloves garlic, minced
8 cups beef broth Can substitute with vegetable broth for a vegetarian option.
1 cup dry white wine Can omit or substitute with extra broth.
2 leaves bay leaves
1 teaspoon thyme Fresh herbs preferable, but dried can work.
to taste salt and pepper Adjust after adding broth.
1 baguette, sliced Baguette, sliced Can substitute with French bread or sourdough.
2 cups Gruyere cheese, grated Can use Swiss cheese for a different flavor.

Preparation

In a large pot, heat the unsalted butter and olive oil over medium heat. Once melted, add the thinly sliced onions, sugar, and salt.
Cook, stirring occasionally for about 30 to 40 minutes until the onions are deeply caramelized and golden brown.
Add the minced garlic to the pot and cook for an additional minute to release its flavors.
Pour in the dry white wine and allow it to cook until reduced by half.
Add the beef broth, bay leaves, thyme, and any additional salt and pepper. Bring the mixture to a simmer and let it cook for 20 minutes.
Preheat your oven to 350°F (175°C).
Ladle the hot soup into oven-safe bowls. Top each bowl with baguette slices and generous amounts of grated Gruyere cheese.
Place the bowls on a baking sheet and bake for 15 minutes, until the cheese is bubbly and golden.

Store leftovers in an airtight container for up to 3 days. The soup can be frozen for up to 3 months before adding cheese and bread.