Are you ready to transform ordinary ingredients into a mind-blowing French classic that will make your taste buds dance? This French Onion Soup isn't just a recipe—it's a creamy, cheesy, soul-warming experience that will transport you straight to the cozy bistros of Paris. With perfectly caramelized onions, rich beef broth, and a golden, bubbling Gruyere cheese topping, this stovetop masterpiece is about to become your new comfort food obsession.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: French
Serves: 4 servings
Ingredients
- 4 large onions, thinly sliced
- 4 cups beef broth
- 1/2 cup white wine
- 2 tablespoons butter
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 baguette, sliced
- 1 cup Gruyere cheese, shredded
Instructions
- Prepare your ingredients by thinly slicing the onions using a sharp knife, ensuring uniform thickness for even caramelization.
- In a large heavy-bottomed pot or Dutch oven, heat butter and olive oil over medium-low heat until butter is completely melted and begins to foam.
- Add sliced onions to the pot, stirring to coat evenly with the butter and oil mixture. Sprinkle a pinch of salt over the onions to help draw out moisture.
- Cook onions slowly, stirring occasionally, allowing them to caramelize gradually. This process will take approximately 25-30 minutes. The onions should turn a deep golden brown color and develop a rich, sweet flavor.
- Once onions are deeply caramelized, deglaze the pot by pouring in white wine, scraping any browned bits from the bottom of the pot with a wooden spoon.
- Pour in beef broth, increase heat to medium, and bring the mixture to a gentle simmer. Season with salt and freshly ground black pepper to taste.
- Let the soup simmer uncovered for 15-20 minutes to allow flavors to meld together and slightly reduce.
- While soup is simmering, preheat your oven's broiler. Slice baguette into 1/2-inch thick rounds.
- Ladle the hot soup into oven-safe bowls, leaving about 1/2 inch of space at the top.
- Place baguette slices on top of each soup bowl, covering most of the surface. Generously sprinkle shredded Gruyere cheese over the bread.
- Place bowls on a baking sheet and put under the broiler for 3-4 minutes, or until cheese is completely melted, bubbly, and starts to brown slightly.
- Carefully remove from broiler (bowls will be extremely hot) and let cool for 2-3 minutes before serving.
- Serve immediately, warning diners that the bowls and soup are very hot.
Tips
- Patience is key when caramelizing onions. Low and slow is the secret to developing deep, sweet flavor.
- Use a heavy-bottomed pot to ensure even heat distribution and prevent burning.
- Choose sweet onions like Vidalia for a more mellow flavor profile.
- For extra depth, consider using a mix of beef and chicken broth.
- Use fresh, high-quality Gruyere cheese for the most authentic and delicious result.
- Make sure your oven-safe bowls can withstand high broiler temperatures.
- Let the soup rest for a few minutes after broiling to allow flavors to settle and prevent burning your mouth.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 15g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 55mg
