French Onion Soup
A classic French onion soup with deeply caramelized onions in rich beef broth, topped with toasted baguette and melted gruyère cheese.
Equipment
Ingredients
Main Ingredients
yellow onions (sliced)
6 piece
unsalted butter
60 g
olive oil
15 ml
garlic cloves (minced)
3 piece
all-purpose flour
30 g
beef broth (warm)
1200 ml
dry white wine
120 ml
fresh thyme sprigs
4 piece
bay leaf
1 piece
salt
5 g
black pepper
2 g
baguette slices (toasted)
8 piece
gruyère cheese (grated)
200 g
Instructions
Caramelize the onions
Melt butter with olive oil in a large pot over medium heat, add sliced onions and cook slowly, stirring occasionally until deeply golden and caramelized.
Add garlic and flour
Add minced garlic and cook 1 minute, then sprinkle flour over onions and stir for 2 minutes to cook out the raw flour taste.
Deglaze and simmer
Pour in white wine and stir, scraping the bottom. Add warm beef broth, thyme, bay leaf, salt and pepper. Bring to a gentle boil then simmer uncovered for 20 minutes.
Prepare bread and cheese
While soup simmers, toast baguette slices until golden. Grate gruyère cheese.
Broil and serve
Ladle hot soup into oven-safe bowls, top each with toasted bread and generous cheese. Broil 2–3 minutes until cheese is bubbly and golden. Serve immediately.
Original recipe
Storage
Store soup base and bread separately; assemble and broil just before serving. Reheat soup gently to avoid separating.
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