Description
French Onion Soup is a cozy, flavorful classic made with slowly caramelized onions, savory broth, and fragrant herbs, then topped with crisp toasted baguette and bubbly melted cheese. It is simple, comforting, and perfect for a chilly evening or a special family dinner.
Ingredients
- 4 large yellow onions, thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 6 cups beef broth
- 1 cup chicken broth or additional beef broth
- 1 tablespoon all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 teaspoon sugar, optional
- 1 French baguette, sliced
- 1½–2 cups Gruyère cheese, shredded
- ½ cup Parmesan cheese, optional
Instructions
- Melt the butter and olive oil in a large pot over medium heat.
- Add the sliced onions and sprinkle with the sugar, if using.
- Cook the onions for 10–15 minutes, stirring occasionally.
- Reduce the heat to medium-low and continue cooking for 25–35 minutes, stirring frequently, until the onions become deeply golden and caramelized.
- Add the minced garlic and cook for about 1 minute.
- Sprinkle the flour over the caramelized onions and stir well.
- Cook for 1–2 minutes to remove the raw flour taste.
- Gradually pour in the beef broth and chicken broth while stirring.
- Add the Worcestershire sauce, dried thyme, bay leaf, salt, and black pepper.
- Bring the soup to a gentle boil.
- Reduce the heat and simmer uncovered for 20–25 minutes.
- Remove the bay leaf and taste the soup.
- Adjust the salt and pepper as needed.
- Meanwhile, toast the baguette slices until crisp and golden.
- Ladle the hot soup into oven-safe bowls.
- Place toasted baguette slices on top of each bowl.
- Sprinkle generously with Gruyère and Parmesan cheese.
- Place the bowls under the broiler for 2–4 minutes, until the cheese is melted, bubbly, and lightly golden.
- Serve immediately while hot.
Notes
- Serve French Onion Soup immediately after broiling so the cheese remains melted and bubbly.
- Pair it with a simple green salad for a light and balanced meal.
- Serve with extra toasted baguette slices for dipping.
- Use oven-safe crocks or bowls when broiling the cheese topping.
- Store leftover soup without the bread and cheese topping in an airtight container in the refrigerator for up to 4 days.
- Reheat the soup gently on the stovetop or in the microwave until hot.
- Keep toasted bread separate so it does not become soggy.
- Freeze the soup without the bread and cheese for up to 3 months.
- Thaw frozen soup overnight in the refrigerator before reheating.
- Add fresh toasted baguette and cheese after reheating for the best texture.