Description
Classic French onion soup delivers rich, deep flavors through carefully caramelized onions simmered in robust beef broth. Melted Gruyère cheese crowns crusty bread, creating a comforting meal that transports diners to Parisian bistros with each hearty spoonful.
Ingredients
Scale
- 4 large onions, thinly sliced
- 6 cups (1.4 liters) beef broth
- 2 cups (200 g) grated Gruyère cheese
- 4 slices baguette, toasted
- 2 tbsps (30 ml) unsalted butter
- 2 cloves garlic, minced
- 2 tsps fresh thyme leaves
- 1 tsp sugar
- 1 bay leaf
- ¼ cup (60 ml) dry white wine
- Salt, to taste
- Black pepper, to taste
Instructions
- Butter Melting: Gently melt butter in a large, heavy-bottomed pot over medium-low heat, ensuring even distribution across the cooking surface.
- Onion Caramelization: Add thinly sliced onions, stirring occasionally and allowing them to slowly transform from pale white to a rich, deep golden-brown color over 25-30 minutes.
- Flavor Enhancement: Introduce minced garlic and a pinch of sugar to the caramelized onions, stirring continuously for 2 minutes to intensify the aromatic profile and deepen flavor complexity.
- Wine Reduction: Pour white wine into the pot, scraping browned bits from the bottom to create a flavorful fond, and allow the liquid to reduce for about 5 minutes.
- Broth and Herbs: Incorporate beef broth, fresh thyme leaves, and a bay leaf, bringing the mixture to a gentle boil before reducing heat and simmering for 20-25 minutes.
- Seasoning: Adjust the soup with kosher salt and freshly ground black pepper, tasting to achieve a balanced flavor profile.
- Broiler Preparation: Preheat the broiler to high, positioning the oven rack 6 inches (15 centimeters) from the heat source.
- Final Assembly: Ladle hot soup into individual oven-safe ceramic bowls, top with a toasted baguette slice, and generously cover with grated Gruyère cheese.
- Broiling: Place bowls under the broiler for 2-3 minutes, watching closely to achieve a golden, bubbling cheese crust without burning.
- Serving: Remove bowls carefully using oven mitts, discard the bay leaf, and serve hot, optionally garnishing with a sprinkle of fresh thyme.
Notes
- Onion Selection Matters: Choose sweet or yellow onions with firm, smooth skin for the best caramelization and depth of flavor.
- Slow Cooking is Key: Patience during caramelization transforms ordinary onions into a rich, complex base that defines the soup’s character.
- Cheese Precision: Use freshly grated Gruyère for optimal melting and a nutty, sophisticated flavor profile that complements the caramelized onions.
- Broiler Watch: Monitor cheese topping closely to achieve golden-brown perfection without burning, as seconds can make a significant difference in the final presentation.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 5
- Calories: 320
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 40 mg