Pin It Experience the essence of a French bistro in your own kitchen with this classic French Onion Soup. This recipe features deeply caramelized onions simmered in a rich beef broth, topped with a thick slice of crusty bread and a generous layer of melted Gruyère cheese. With a total time of 1 hour and 35 minutes, it is a rewarding dish that provides ultimate comfort for any occasion.
Pin It Preparing this soup is a lesson in patience. By slowly cooking the onions in butter and olive oil for nearly 45 minutes, you unlock their natural sweetness, which forms the backbone of the broth. Whether you choose the traditional beef broth or a vegetarian alternative, the result is a sophisticated and heartwarming meal.
Ingredients
- Onions: 6 large yellow onions (thinly sliced), 2 tablespoons unsalted butter, 1 tablespoon olive oil
- Broth: 6 cups beef broth (or vegetable broth), 1/2 cup dry white wine (optional)
- Flavorings: 2 cloves garlic (minced), 1 teaspoon sugar, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 2 sprigs fresh thyme (or 1/2 teaspoon dried), 1 bay leaf
- Topping: 4 slices crusty French bread (1 inch thick), 2 cups grated Gruyère cheese
Instructions
- Step 1
- In a large heavy-bottomed pot, melt the butter with the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until softened (about 15 minutes).
- Step 2
- Sprinkle the onions with sugar and salt. Continue to cook, stirring frequently, until the onions are deeply golden and caramelized (about 30–40 minutes).
- Step 3
- Add the minced garlic and cook for 1 minute more.
- Step 4
- Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pot. Simmer for 2–3 minutes.
- Step 5
- Add the beef broth, thyme, bay leaf, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes. Remove and discard the thyme sprigs and bay leaf.
- Step 6
- Preheat the broiler. Arrange the bread slices on a baking sheet and toast under the broiler until lightly golden on both sides.
- Step 7
- Ladle the hot soup into oven-safe bowls. Top each with a slice of toasted bread and generous handful of Gruyère cheese.
- Step 8
- Place the bowls under the broiler until the cheese is melted and bubbling, 2–3 minutes. Serve immediately.
Zusatztipps für die Zubereitung
To ensure success, use a large heavy-bottomed pot and a wooden spoon for stirring. Proper caramelization is key, so don't rush the onions. You will also need a cheese grater for the Gruyère and oven-safe soup bowls for the final broiling step. Using a baking sheet makes it easy to toast the bread slices evenly.
Varianten und Anpassungen
For a vegetarian version, simply substitute the beef broth with a high-quality vegetable broth. If you need a gluten-free option, use gluten-free bread slices. For a dairy-free version, use vegan butter and a dairy-free cheese alternative. If Gruyère is unavailable, Emmental or Swiss cheese are excellent substitutes.
Serviervorschläge
This soup pairs beautifully with a glass of dry white wine or a light-bodied red. For an extra boost of flavor, rub the toasted bread with a cut clove of garlic before placing it on the soup. Serve immediately while the cheese is bubbling and hot for the best experience.
Pin It Each serving of this hearty soup provides approximately 435 calories, 21g of fat, 41g of carbohydrates, and 20g of protein. It is a satisfying and complete meal that brings warmth and elegance to your table. Enjoy this French classic with friends and family for a truly comforting dinner.
Recipe FAQs
- → How long does it take to caramelize the onions properly?
Plan for about 45–55 minutes total. First soften the onions for 15 minutes, then continue cooking with sugar and salt until deeply golden and caramelized, about 30–40 more minutes. This slow process develops the sweet, rich flavor that makes the soup exceptional.
- → Can I make this vegetarian?
Absolutely. Substitute vegetable broth for the beef broth. The flavor will be slightly different but still delicious thanks to the deeply caramelized onions, white wine, and herbs. Many traditional bistros offer vegetarian versions using quality vegetable stock.
- → What cheese works best if I can't find Gruyère?
Emmental or Swiss cheese make excellent alternatives with similar melting properties and nutty flavor profiles. Comté or a mix of Parmesan and mozzarella can also work. The key is using a cheese that melts smoothly and has enough flavor to stand up to the rich onion broth.
- → Can I make this ahead of time?
The soup base actually improves after a day or two in the refrigerator, allowing flavors to meld. Store the soup separately from the bread and cheese. When ready to serve, reheat the soup, toast fresh bread, and broil the cheese topping just before eating.
- → What type of onions should I use?
Yellow onions are traditional and ideal for their balanced sweet-savory flavor. You can also use a mix of yellow and red onions for slightly different flavor notes. Sweet onions work but may caramelize faster. Avoid white onions, which can be too sharp.
- → Do I need oven-safe bowls?
Yes, for the traditional broiler finish. If you don't have oven-safe bowls, toast the bread and melt the cheese on a baking sheet, then float the cheesy croutons on top of the hot soup. The result is slightly different but still delicious.