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French Onion Soup Recipe

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4.4 from 10 reviews

A classic French Onion Soup recipe featuring slowly caramelized onions, rich beef and chicken broths, a splash of white wine, and topped with toasted baguette slices and melted Gruyère cheese. Perfectly browned onions and bubbling cheese make this soup a comforting and elegant dish for any occasion.

Ingredients

Soup Base

  • 1/2 cup salted butter
  • 4 large (or 6 medium) yellow onions (3 to 3 1/2 lbs.), thinly sliced
  • 1 cup white wine
  • 1 quart low-sodium chicken broth
  • 1 quart beef broth
  • 1 1/2 teaspoons Worcestershire sauce
  • 2 cloves garlic, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Toppings

  • 6 thick slices of French bread or baguette
  • 6 ounces Gruyère cheese, grated

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F to prepare for caramelizing the onions and later broiling the soup toppings.
  2. Caramelize Onions: In a large, heavy soup pot or Dutch oven, melt the butter over medium-low heat. Add the sliced onions and cover the pot. Cook the onions for 20 minutes to begin softening them. Then place the pot in the preheated oven with the lid slightly ajar to allow moisture to escape, ensuring the onions caramelize evenly. Stir once halfway through the hour-long oven cooking time to prevent sticking and burning.
  3. Finish Browning Onions: Remove the pot from the oven and return it to the stovetop over medium heat. If the onions are not yet golden brown, continue cooking for another 5 to 10 minutes, stirring frequently and scraping the bottom to release all the flavorful browned bits.
  4. Deglaze and Simmer: Turn off the heat and pour in the white wine. Return the pot to medium heat and cook the wine for about 5 minutes, reducing it slightly. Add the chicken broth, beef broth, Worcestershire sauce, chopped garlic, kosher salt, and black pepper. Bring the soup to a simmer, then reduce heat to low and let it simmer gently for 30 to 45 minutes to allow flavors to meld.
  5. Toast the Bread: Preheat the broiler to low. Butter one side of each slice of French bread or baguette. Broil the bread slices for 1 to 2 minutes until they turn golden brown and crispy.
  6. Assemble and Broil Soup: Ladle the hot soup into oven-proof bowls or ramekins placed on a baking sheet. Place the crispy toasted bread slices on top of each bowl of soup. Generously sprinkle grated Gruyère cheese over the bread. Place the assembled bowls under the low broiler for 2 to 3 minutes, or until the cheese melts and bubbles. Serve immediately while hot and cheesy.

Notes

  • Using a combination of chicken and beef broth adds depth and complexity to the soup's flavor.
  • Caramelizing onions slowly is key to developing the rich, sweet base of the soup; do not rush this step.
  • Gruyère cheese is traditional for this soup but Emmental or Swiss cheese can be used as alternatives.
  • Make sure to use oven-safe bowls or ramekins for broiling the soup with cheese toppings safely.
  • You can prepare the soup base a day ahead and broil just before serving for convenience.

Find it online: https://dishcooks.com/french-onion-soup-recipe/