Description
Classic French Onion Soup featuring rich caramelized onions simmered in savory beef stock, topped with crusty toasted French bread and melted Gruyere and mozzarella cheese, broiled to perfection for a warm, comforting meal.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 3 pounds onions (about 5 or 6 medium onions), thinly sliced
- 2 tablespoons light brown sugar
- 1 1/2 teaspoons Worcestershire sauce
- 2 cloves garlic, minced
- 1 tablespoon butter (optional)
- 2 tablespoons all-purpose flour (optional)
- 1 cup wine (sherry, marsala, or port recommended, optional)
- 8 cups beef stock (chicken or vegetable stock can be substituted)
- 1 small bunch fresh thyme
- 1 bay leaf
- 1 tablespoon kosher salt (or to taste)
- 1/4 teaspoon black pepper
Toppings
- 16 slices crusty French bread, toasted
- 1 cup shredded Gruyere cheese
- 1 cup shredded mozzarella cheese
Instructions
- Heat the oil: In a large, heavy-bottomed pot, heat 1 tablespoon of olive oil over medium heat to prepare for caramelizing the onions.
- Prepare the onions: Halve, peel, and thinly slice the onions, then add them to the pot, stirring to coat evenly with the olive oil.
- Caramelize the onions: Add 2 tablespoons light brown sugar and 1 1/2 teaspoons Worcestershire sauce to the onions. Cook over medium heat, stirring every few minutes to prevent burning, until the onions turn a deep golden brown, approximately 30–35 minutes.
- Add garlic: Stir in the minced garlic cloves and cook until fragrant, about 1 minute.
- Add butter and flour: Stir in 1 tablespoon butter and sprinkle 2 tablespoons all-purpose flour (if using), mixing well to help thicken the soup slightly.
- Deglaze with wine: Pour in 1 cup of wine (sherry, marsala, or port) and stir thoroughly, scraping the browned bits off the bottom of the pot to incorporate full flavor.
- Add stock and herbs: Stir in 8 cups of beef stock, add fresh thyme and bay leaf, and bring the soup to a gentle simmer.
- Season soup: Add kosher salt and black pepper to taste, then let the soup simmer gently for 15–20 minutes so the flavors meld together.
- Remove herbs: Discard the thyme stems and bay leaf from the simmered soup.
- Assemble bowls: Ladle the hot soup into heat-safe bowls or crocks, then top each with toasted slices of crusty French bread.
- Add cheese: Evenly sprinkle a mixture of shredded Gruyere and mozzarella cheese over the bread and soup.
- Broil to finish: Place the bowls under a broiler until the cheese melts, browns, bubbles, and is slightly crispy on top, about 3–5 minutes.
- Serve: Carefully remove the bowls from the broiler and serve hot immediately for a comforting meal.
Notes
- The addition of butter and flour is optional but helps create a slightly thicker, richer soup.
- For a vegetarian version, substitute beef stock with vegetable stock.
- Worcestershire sauce adds a depth of flavor but can be omitted for a milder taste.
- Watch the onions closely as they caramelize to avoid burning.
- Adjust salt and pepper seasonings to taste during the simmering process.
- Using a mix of Gruyere and mozzarella cheese gives the soup a beautifully melted and flavorful cheese crust.
- Ensure bowls are broiler-safe to avoid cracking or breaking during the cheese melting step.
