French Onion Soup (Printable Version)
Caramelized onions in savory broth topped with crusty bread and melted Gruyère - a French bistro staple. #FrenchCuisine #OnionSoup #ComfortFood #CheesyGoodness #WinterWarmer
# Ingredients:
→ Main Ingredients
01 -
4 large yellow onions, thinly sliced
02 -
4 tablespoons butter
03 -
6 cups beef broth
04 -
1 cup dry white wine
05 -
2 teaspoons fresh thyme (or 1 teaspoon dried)
06 -
2 bay leaves
07 -
1 baguette, sliced
08 -
2 cups Gruyère cheese, shredded
09 -
Salt and pepper to taste
10 -
Olive oil (optional, for toasting bread)
# Steps:
01 -
In a large pot, melt the butter over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for about 30-40 minutes until the onions are deeply caramelized and golden brown. This slow cooking is key to developing the soup's rich flavor.
02 -
Once the onions are caramelized, add the white wine to deglaze the pot, scraping up any browned bits from the bottom. Cook for about 5 minutes until the wine has reduced slightly. Pour in the beef broth, add thyme, bay leaves, and season with salt and pepper. Bring to a simmer and cook for another 15-20 minutes.
03 -
While the soup simmers, preheat your oven to 400°F (200°C). Arrange the baguette slices on a baking sheet. Brush lightly with olive oil if desired. Toast in the oven for about 10 minutes until golden and crispy.
04 -
Remove the bay leaves from the soup. Ladle the soup into oven-safe bowls, topping each with a slice of toasted baguette and a generous amount of shredded Gruyère cheese. Place the bowls on a baking sheet and broil in the oven for about 2-3 minutes, or until the cheese is bubbly and golden.
# Notes:
01 -
You can use vegetable broth for a vegetarian version.
02 -
Substitute Gruyère with Swiss cheese or provolone for different flavor profiles.