French Onion Soup is a warm and tasty dish made with sweet caramelized onions and a rich broth. It’s often topped with gooey melted cheese and crunchy bread—yum!
This soup is like a warm hug in a bowl! I love enjoying it with friends on a chilly day. Plus, I can’t resist the cheesy goodness on top—who can? 🧀
Key Ingredients & Substitutions
Yellow Onions: These are best for sweetness and depth of flavor. If you only have white or red onions, they can work, but the taste will differ. I find using yellow onions gives that classic flavor.
Butter & Olive Oil: This combo helps in caramelizing the onions evenly. If you’re looking for a healthier option, use all olive oil, or even a mix of oil and a little margarine.
Beef Broth: Flavorful and essential! For a vegetarian version, use vegetable broth. You can also mix in some mushrooms or soy sauce for extra depth.
Wine or Sherry: This adds a nice acidity to balance the sweetness of the onions. If you don’t have any, just skip it or add a splash of balsamic vinegar for a different flavor.
Gruyère Cheese: This cheese is creamy and melts beautifully. If you can’t find it, Swiss cheese is a great substitute. I also love mixing in some mozzarella for extra gooeyness!
What’s the Best Way to Caramelize Onions?
Caramelizing onions is the heart of this soup. The goal is to unlock their natural sweetness, and it takes time and patience.
- Start with medium heat, as too high will burn the onions. The aim is to cook them low and slow.
- Stir frequently and add a pinch of sugar halfway through to encourage sweetness.
- It usually takes about 40-50 minutes to really get them golden and soft, so don’t rush this step!
With the right technique, you’ll get beautifully caramelized onions that elevate your soup to the next level. Enjoy the process! 🧅❤️
How to Make Delicious French Onion Soup
Ingredients You’ll Need:
For the Soup:
- 6 large yellow onions, thinly sliced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 4 cloves garlic, minced
- 8 cups beef broth (preferably homemade or low sodium)
- 1/2 cup dry white wine or dry sherry (optional)
- 2 bay leaves
- 4-5 sprigs fresh thyme (or 1 teaspoon dried thyme)
- Salt and pepper to taste
For the Topping:
- 1 baguette, sliced into 1/2-inch thick rounds
- 2 cups grated Gruyère cheese (or Swiss cheese as an alternative)
- Fresh thyme sprigs for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15-20 minutes for prep and around 1 hour total to cook and broil the soup. You’ll spend around 40-50 minutes caramelizing the onions until they’re sweet and golden. After simmering the broth, it’s time for some tasty cheese action and broiling!
Step-by-Step Instructions:
1. Prepare Your Onions:
In a large heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat. Once melted, add the thinly sliced onions. Stir them gently to coat with the butter and oil. This is where the magic begins! Cook the onions slowly over medium heat, stirring frequently, until they are caramelized and golden brown. This can take about 40-50 minutes, so be patient! About halfway through, sprinkle the sugar over the onions to enhance their sweetness.
2. Add Garlic and Wine:
Once your onions are beautifully caramelized, it’s time to add the minced garlic. Cook this for another 1-2 minutes until you can smell that wonderful aroma. If you’re using wine or sherry, pour it in now, scraping up any delicious browned bits from the bottom of the pot. Let it reduce for about 2-3 minutes.
3. Simmer the Broth:
Now add in the beef broth, bay leaves, and thyme. Bring the soup to a gentle boil. Once boiling, reduce the heat and let it simmer uncovered for about 30 minutes. Don’t forget to season with salt and pepper to suit your taste!
4. Toast the Baguette:
While the soup is simmering, preheat your oven broiler. Place the baguette slices on a baking sheet and toast them under the broiler until they are golden brown on both sides, about 2-3 minutes per side. Keep an eye on them so they don’t burn!
5. Assemble the Soup:
After simmering, remove the bay leaves and thyme sprigs from the soup. Ladle the hot soup into oven-safe bowls. Place one or two toasted baguette slices on top of the soup in each bowl, and don’t be shy about getting generous with the cheese—sprinkle a good amount of grated Gruyère on top!
6. Broil to Gooey Perfection:
Now, set the bowls on a baking sheet and place them under the broiler. Watch closely as the cheese melts and bubbles for about 2-4 minutes. It should be golden and oozy—just delicious!
7. Serve and Enjoy:
Carefully remove the bowls from the oven (they will be hot!). You can garnish with fresh thyme sprigs if you like. Serve the soup immediately and enjoy the comforting flavor of your homemade French Onion Soup!
Bon appétit! Enjoy every cheesy, savory sip! 🧄🥣
Can I Use Sweet Onions Instead of Yellow Onions?
Yes, you can! Sweet onions like Vidalia will give your soup a milder sweetness, but you may want to reduce the sugar slightly. Just keep an eye on how they caramelize, as they can cook a bit differently.
Can I Make This Soup Vegetarian?
Absolutely! Simply replace the beef broth with vegetable broth. You can also add in some mushrooms to deepen the flavor. For an extra umami kick, a splash of soy sauce can work wonders.
How Do I Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, and add a splash of broth to restore its consistency!
What’s the Best Way to Reheat the Cheese-topped Soup?
The best way is to reheat the soup on the stove over low heat until warmed through. If you want that bubbly cheese top again, you can place it back under the broiler for a minute or two until it’s hot and gooey!