French Onion Soup
A warming and savory French Onion Soup filled with caramelized onions, topped with gooey Gruyère cheese, perfect for chilly evenings.
Ingredients
Main Ingredients
- 4 large onions, thinly sliced Use yellow or sweet onions for best flavor.
- 2 tablespoons olive oil For sautéing.
- 2 tablespoons butter Adds richness to the soup.
- 1 tablespoon sugar To boost caramelization.
- 4 cups beef broth Homemade is preferred.
- 1 cup dry white wine Enhances depth and flavor.
- 2 teaspoons fresh thyme For aromatic flavor.
- to taste salt and pepper For seasoning.
- French bread slices sliced For the croûtes on top.
- 1 cup grated Gruyère cheese Essential for the cheesy topping.
Instructions
Preparation
- In a large pot, heat the olive oil and butter over medium heat. Once melted, add the sliced onions and a pinch of salt. Stir them regularly, allowing them to soften over about 15 minutes.
- Add the tablespoon of sugar to the onions and continue cooking for about 30-40 minutes, stirring occasionally, until the onions are deeply caramelized and golden brown.
- Pour in the dry white wine, scraping any bits stuck to the bottom of the pot. Let it simmer for about 5 minutes until the wine reduces slightly.
- Pour in the beef broth and toss in the fresh thyme. Increase the heat to high until the soup comes to a boil, then reduce the heat and let it simmer for an additional 20 minutes. Season with salt and pepper to taste.
Croûtes Preparation
- Preheat your oven to broil. Arrange the sliced French bread on a baking sheet. Toast the bread slices until golden brown on one side. Flip them over and top each slice with a generous amount of grated Gruyère cheese.
- Place the baking sheet under the broiler until the cheese is bubbly and golden, about 2-3 minutes. Keep an eye on it to avoid burning.
Serving
- Ladle the hot soup into bowls, float the cheesy French bread on top, and if desired, sprinkle a little extra thyme for garnish. Dive in and savor every bite!
Notes
Secrets to perfect soup: Slow cooking for caramelization, choosing quality wine for better taste, and experimenting with different cheeses.