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- 4 large yellow onions, thinly sliced - 3 tablespoons unsalted butter - 1 tablespoon olive oil - 1 teaspoon sugar - 4 cups beef broth (low-sodium) - 1 cup vegetable broth - 2 cloves garlic, minced - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme) - 1 bay leaf - Salt and pepper to taste - 8 slices of baguette, toasted - 1 ½ cups grated Gruyère cheese - ½ cup grated Parmesan cheese Using fresh ingredients is key to great flavor. Fresh onions caramelize better and give that sweet taste we love. I always choose yellow onions for their balance of sweetness and strength. For the cheese, Gruyère is my top pick. It melts well and adds a rich flavor. Parmesan gives a sharp kick that complements the soup. When choosing cheese, look for high-quality options. Aged cheeses can enhance the taste even more. Using low-sodium broth helps control saltiness. It allows the natural flavors to shine. Always taste as you cook. This way, you can adjust flavor to your liking. {{ingredient_image_1}} Caramelizing the onions (30-40 minutes) To start, I melt the butter and olive oil in a large pot over medium heat. Then, I add the sliced onions and sugar. I stir often to help the onions cook evenly. After about 30 to 40 minutes, they should turn a deep golden brown. This process makes the soup sweet and rich. Combining ingredients for the soup Next, I stir in the minced garlic. I cook this for about 2 minutes to bring out its flavor. Then, I pour in the beef broth and vegetable broth. I add thyme, bay leaf, salt, and pepper to the pot. I let the mixture simmer gently for 20 minutes. This step builds the soup’s flavor. Preparing for broiling After simmering, I remove the bay leaf. Then, I ladle the soup into oven-safe bowls. This is key for the next step. I place a slice of toasted baguette on top of each bowl. Plating the soup in oven-safe bowls Now, I generously sprinkle Gruyère and Parmesan cheese over the bread. It’s important to cover the bread well with cheese. This will create a delicious cheesy crust when broiled. Cheese topping and broiling technique I place the bowls under the broiler for 3 to 5 minutes. I watch closely to ensure the cheese melts and bubbles nicely. Once it’s golden brown, I carefully take the bowls out of the oven. I let them cool slightly before serving. This dish looks great and smells even better! Caramelizing onions is a key step. First, slice your onions thinly. Set your heat to medium. Watch closely as they cook. The color will change from white to golden brown. This takes about 30 to 40 minutes. Stir often to keep them from burning. If they start to brown too fast, lower the heat. Adding a pinch of salt helps draw out moisture. This makes them softer and sweeter. For French onion soup, Gruyère cheese is the best choice. It melts nicely and adds rich flavor. You can mix in Parmesan for extra depth. To achieve the perfect melt, grate your cheese finely. This helps it melt quickly and evenly. Place the cheese on top of the bread, then broil it. Keep an eye on it to avoid burning. The cheese should bubble and turn golden brown. Presentation matters for this dish. Use rustic bowls for a cozy feel. Place a sprinkle of fresh thyme on top. This adds color and flavor. For a touch of luxury, drizzle truffle oil over the soup. Pair it with a light white wine, like Sauvignon Blanc. A simple green salad also makes a great side. Enjoy your warm, comforting bowl of soup! Pro Tips Caramelization is Key: Take your time when caramelizing the onions; a slower cook at medium heat will yield a richer flavor and deeper color. Broth Quality Matters: Use high-quality beef and vegetable broth for the best depth of flavor. Homemade broth can elevate your soup significantly. Cheese Variety: Experiment with different cheeses like Emmental or Comté for a unique twist on the classic Gruyère topping. Serve Immediately: French onion soup is best enjoyed fresh from the broiler, so serve it right away for that perfect cheesy, bubbly experience. {{image_2}} You can use chicken or vegetable broth for this soup. Each broth gives a unique taste. Chicken broth adds richness, while vegetable broth brings a lighter flavor. Mixing broth types can deepen the taste. Experiment with your favorite to find what you love. Adding wine can boost the flavor. A splash of white wine gives a nice zing. Fresh herbs like parsley or basil can add extra depth. If you want a vegan option, use only vegetable broth. Ensure your bread and cheese meet your dietary needs. Gluten-free bread works well, too! Using seasonal vegetables can enhance your soup. In spring, try adding fresh peas or asparagus. In fall, consider roasted squash for warmth. Each season brings new flavors to explore. Don’t be afraid to mix and match! How do you store leftover French Onion Soup? First, let the soup cool down. Then, pour it into an airtight container. Make sure to seal it tight. Store it in the fridge. It will stay fresh for up to three days. What are the best practices for reheating? To reheat, pour the soup into a pot. Heat it over medium-low heat. Stir often to avoid burning. You can also use the microwave. Heat in short bursts, stirring in between. Add a splash of broth to keep it moist. Can you freeze French Onion Soup? Yes, you can freeze it! This is a great way to save leftovers. What steps do you take before freezing for optimal flavor? First, cool the soup completely. Next, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. Label the bags with the date. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge before reheating. How long does it take to prepare French Onion Soup? It takes about 15 minutes to prep and about 1 hour to cook. You need time to caramelize the onions well. What can I serve with French Onion Soup? Serve French Onion Soup with a crisp salad or some crusty bread. A glass of red wine pairs nicely too. Can I make French Onion Soup in advance? Yes, you can make it a day ahead. Just store it in the fridge and reheat before serving. What is the secret to a rich flavor in French Onion Soup? The secret lies in caramelizing the onions slowly. This brings out their natural sweetness. Use good quality beef broth for depth. Adding fresh thyme and bay leaves also boosts the flavor. In summary, this blog outlined the key ingredients for a delicious French Onion Soup, highlighted the importance of quality ingredients, and provided detailed cooking steps. You learned how to caramelize onions, choose the best cheese, and present the dish beautifully. Remember, using fresh ingredients greatly improves flavor. With tips on variations and storage, you can adapt this recipe to your taste. Enjoy making this classic dish, and savor its warm, rich flavors. It's a simple recipe that always impresses.

Classic French Onion Soup

A rich and savory soup made with caramelized onions, beef and vegetable broth, topped with melted cheese and toasted baguette.
Print Recipe Pin Recipe
Course Appetizer
Cuisine French
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 large yellow onions, thinly sliced
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 4 cups beef broth (low-sodium)
  • 1 cup vegetable broth
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 leaf bay leaf
  • to taste Salt and pepper
  • 8 slices baguette, toasted
  • 1.5 cups grated Gruyère cheese
  • 0.5 cup grated Parmesan cheese

Instructions
 

  • In a large pot, melt the butter and olive oil over medium heat.
  • Add the sliced onions and sugar, and cook, stirring frequently, for about 30–40 minutes until the onions are deeply caramelized and golden brown.
  • Stir in the minced garlic and cook for an additional 2 minutes.
  • Pour in the beef and vegetable broth, then add thyme, bay leaf, salt, and pepper. Bring the mixture to a gentle simmer and cook for 20 minutes.
  • Preheat your oven to broil.
  • Remove the bay leaf from the soup, then ladle the soup into oven-safe bowls.
  • Place a slice of toasted baguette on top of each bowl and generously sprinkle with Gruyère and Parmesan cheese.
  • Place the filled bowls under the broiler for 3–5 minutes, or until the cheese is bubbly and golden brown.
  • Carefully remove from the oven and let cool slightly before serving.

Notes

Serve the soup in rustic bowls and garnish with a sprinkle of fresh thyme leaves on top for color. For a touch of elegance, drizzle a little truffle oil over each bowl before serving.
Keyword French, onion, soup