Name: Simple French Onion Soup Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: French
Ingredients: 4 large yellow onions, thinly sliced; 3 tbsp unsalted butter; 1 tbsp olive oil; 2 tsp sugar; 3 garlic cloves, minced; 1/2 cup dry white wine (optional); 6 cups beef or vegetable broth; 2 bay leaves; 1 tsp dried thyme (or 1 tbsp fresh thyme); Salt and pepper to taste; 1 baguette, sliced into rounds; 1 1/2 cups grated Gruyère cheese

Description

A classic and comforting French Onion Soup recipe featuring caramelized onions, rich broth, toasted baguette slices, and melted Gruyère cheese, perfect for a cozy meal.

Ingredients

Scale

Soup Ingredients

4 large yellow onions, thinly sliced
3 tbsp unsalted butter
1 tbsp olive oil
2 tsp sugar
3 garlic cloves, minced
1/2 cup dry white wine (optional)
6 cups beef or vegetable broth
2 bay leaves
1 tsp dried thyme (or 1 tbsp fresh thyme)
Salt and pepper to taste

For Serving

1 baguette, sliced into rounds
1 1/2 cups grated Gruyère cheese

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Instructions

Cook Onions: Heat butter and olive oil in a large pot over medium heat. Add the thinly sliced onions and cook for 10–15 minutes until they begin to soften.
Caramelize Onions: Sprinkle the onions with sugar, then continue cooking for 20–25 minutes, stirring often, until they become deeply caramelized. Adjust heat as needed to prevent burning.
Add Garlic and Deglaze: Stir in minced garlic and cook for 1 minute until fragrant. Pour in the white wine, if using, to deglaze the pan, scraping up any browned bits, and simmer until the wine has mostly evaporated.
Simmer Soup: Add the broth, bay leaves, and thyme to the pot. Bring to a simmer and cook for 20–30 minutes to allow flavors to meld. Season with salt and pepper to taste.
Toast Baguette: Preheat the broiler. Arrange baguette slices on a baking sheet and toast them under the broiler until golden brown, about 1-2 minutes per side. Watch closely to avoid burning.
Assemble and Broil: Ladle the hot soup into oven-safe bowls. Place toasted baguette slices on top of each bowl of soup and sprinkle generously with grated Gruyère cheese. Place the bowls under the broiler until the cheese melts and bubbles, about 2-4 minutes. Serve immediately while hot.

Notes

Using beef broth will give a richer, more traditional flavor, but vegetable broth works well for a vegetarian version.
White wine is optional but adds depth; substitute with extra broth if omitted.
Keep an eye on the onions while caramelizing to avoid burning; lower heat if necessary.
Use oven-safe bowls or crocks for broiling the cheese topping safely.
Gruyère cheese can be substituted with Swiss cheese or a mild Emmental.