Classic French Onion Soup

Experience the ultimate comfort of a Classic French Onion Soup, a timeless dish that transforms humble onions into a luxurious, flavor-packed masterpiece. This recipe captures the essence of French bistro dining, featuring a rich, savory broth and that iconic, irresistibly melted Gruyère crust.

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The secret to this soup lies in the slow caramelization of the onions. As they cook down in butter and oil, they develop a complex sweetness that provides the foundational depth for the entire dish. Deglazing with white wine adds a bright acidity that perfectly balances the rich stock.

Ingredients

• 3 large yellow onions, thinly sliced
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 1/2 cup dry white wine
• 1.2 liters (5 cups) beef or vegetable stock
• 2 sprigs fresh thyme
• 1 bay leaf
• 4 slices French baguette, about 1 inch thick
• 1 tablespoon olive oil (for bread)
• 120 g (about 1 cup) Gruyère cheese, grated

Instructions

Step 1

In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add sliced onions, stirring to coat. Cook, stirring frequently, until onions are soft and deeply caramelized, about 35–40 minutes. Add sugar and salt halfway through to help with caramelization.

Step 2

Add garlic and cook for 1 minute until fragrant.

Step 3

Sprinkle in the flour and cook, stirring, for 2 minutes to thicken slightly.

Step 4

Deglaze the pot with white wine, scraping the bottom to release any browned bits.

Step 5

Pour in the stock, add thyme and bay leaf. Bring to a simmer, then reduce heat and cook uncovered for 20–25 minutes. Remove thyme and bay leaf. Season with pepper and additional salt as needed.

Step 6

Preheat oven broiler. Arrange baguette slices on a baking sheet, brush both sides with olive oil, and toast under the broiler until golden, about 1–2 minutes per side.

Step 7

Ladle hot soup into oven-safe bowls. Top each with a toasted baguette slice, then cover generously with grated Gruyère.

Step 8

Place bowls on a baking sheet and broil for 2–3 minutes, or until cheese is melted, bubbly, and golden brown. Serve immediately.

Zusatztipps für die Zubereitung

For an even deeper and more complex flavor, try using a combination of beef and chicken stock. Be sure to use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot after adding the wine, as this contains concentrated flavor.

Varianten und Anpassungen

You can substitute the Gruyère with Emmental or Comté for a slightly different cheese profile. For a heartier version, add a splash of brandy or sherry alongside the wine. To make this soup vegetarian, simply use a high-quality vegetable stock. For gluten-free needs, utilize gluten-free flour and bread alternatives.

Serviervorschläge

This classic soup pairs beautifully with a crisp white wine or a light red wine. Serve it piping hot in individual oven-safe crocks to maintain the perfect temperature and ensure the cheese remains bubbly and golden.

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Classic French Onion Soup is more than just a meal; it's a soul-warming experience. Whether you are hosting a dinner party or seeking a cozy night in, this recipe delivers a taste of Paris directly to your kitchen.

Recipe FAQs

→ How long does it take to properly caramelize the onions?

Properly caramelizing the onions takes 35-40 minutes over medium heat with frequent stirring. Adding sugar and salt halfway through helps accelerate the caramelization process and develops deeper flavor.

→ Can I use a different type of cheese instead of Gruyère?

Yes, you can substitute Gruyère with Emmental or Comté cheese, which are similar in melting quality and flavor profile. These cheeses will still create that signature golden, bubbly topping.

→ What type of stock works best for this soup?

Beef stock provides the richest, most traditional flavor, but vegetable stock works well for a vegetarian version. For deeper complexity, use a combination of beef and chicken stock.

→ Do I need special bowls to make this soup?

Yes, you need oven-safe soup bowls that can withstand broiler temperatures. These bowls must be heat-resistant to handle the high heat required to melt and brown the cheese topping.

→ How can I add more depth of flavor to the soup?

Add a splash of brandy or sherry along with the white wine during the deglazing step. This adds complexity and richness to the broth without overwhelming the sweet, caramelized onion flavor.

→ Can this be made gluten-free or dairy-free?

Yes, use gluten-free bread and flour for a gluten-free version. For dairy-free, substitute vegan butter and plant-based cheese alternatives, though the flavor and melting quality will differ from traditional Gruyère.