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Classic French Onion Soup Recipe

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Classic French Onion Soup Recipe

Imagine sinking your spoon into a steaming bowl of French Onion Soup, the aroma of caramelized onions filling the kitchen, and a blanket of gooey, golden cheese stretching as you lift the spoon. Every bite delivers deep, savory richness, a perfect harmony of sweet onions and hearty broth.

Ingredients

• 4 large yellow onions, thinly sliced
• 3 tablespoons unsalted butter — adds richness and helps caramelize onions evenly.
• 1 tablespoon olive oil — prevents sticking and adds subtle flavor.
• 2 cloves garlic, minced
• 1 teaspoon sugar — accelerates caramelization.
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour — thickens the soup slightly.
• 1 cup dry white wine
• 6 cups beef broth (or vegetable broth for vegetarian option)
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• Baguette slices, toasted
• 1 1/2 cups grated Gruyère cheese 

Ingredient Spotlights

Yellow onions — Sweet and mellow, they caramelize perfectly for depth of flavor. Gruyère cheese — Melts beautifully and adds nutty, savory notes.

Substitutions

• Vegetarian: Replace beef broth with vegetable broth.
• Cheese: Swap Gruyère with Swiss or Mozzarella for a milder flavor.
• Gluten-free: Use gluten-free flour or cornstarch as thickener.

Kitchen Tools

• Heavy-bottomed Dutch oven — Ensures even heat for slow caramelization.
• Wooden spoon — Ideal for stirring onions without mashing them.
• Oven-safe soup bowls — Perfect for broiling cheese without mess.

Instructions

1. In a heavy-bottomed Dutch oven, melt butter with olive oil over medium heat.
2. Add sliced onions, sprinkle with sugar and salt, and cook for 30–40 minutes, stirring occasionally, until deeply caramelized. Patience is key for rich flavor.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Sprinkle flour over onions and cook 2 minutes to eliminate raw taste.
5. Add wine, scraping up browned bits from the bottom.
6. Pour in beef broth, add thyme and bay leaf. Simmer for 20 minutes.
7. Preheat broiler. Ladle soup into oven-safe bowls, top with toasted baguette slices and grated Gruyère.
8. Broil until cheese is bubbly and golden, 3–5 minutes. Serve immediately.

Tips & Troubleshooting

• Onion not caramelizing? Lower heat slightly and stir more frequently.
• Soup too thin? Simmer longer uncovered to reduce and intensify flavor.
• Cheese not melting evenly? Ensure broiler is fully preheated and bowls are oven-safe.

Storage

• Refrigerate: Soup (without cheese) up to 3 days in airtight containers.
• Freeze: Soup (without cheese) up to 2 months. Thaw overnight in fridge before reheating.
• Baguette slices and cheese are best added fresh before serving.

Serving Suggestions

Pair with a crisp green salad or roasted vegetables. A glass of dry white wine complements the rich, savory flavors beautifully.

FAQ

Can I make French Onion Soup vegetarian?

Yes! Use vegetable broth instead of beef broth. The caramelized onions and cheese still create a rich, flavorful soup.

Can I prepare the soup in advance?

Yes, make the soup up to 2 days ahead. Add toasted bread and cheese just before serving to maintain texture.

Can I use a slow cooker?

Absolutely. Caramelize onions in a pan first, then transfer to a slow cooker and add broth and seasonings. Cook 4–6 hours on low.

Related Recipes

• Classic Beef Stew Recipe
• Cheesy Broccoli Soup Recipe

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