Description
Classic French onion soup brings together caramelized onions, rich beef broth, and melted gruyère cheese in a soul-warming dish. Diners will savor layers of deep flavor that transport them to cozy Parisian bistros.
Ingredients
Scale
- 3 pounds (1.36 kg) Vidalia onions (approximately 5 medium, halved lengthwise and thinly sliced)
- 6 cups (1.4 l) beef broth
- 8 ounces (226 g) Gruyère cheese (grated (approximately 2 heaping cups))
- 1 cup (240 ml) dry white wine
- 1 small baguette (sliced into ½-inch pieces)
- 4 tbsps unsalted butter
- ½ cup (50 g) grated Parmigiano Reggiano cheese
- 2 tbsps all-purpose flour
- 1 tbsp vegetable oil
- 1 tbsp dry sherry
- ¾ tsp salt
- ¾ tsp granulated sugar
- ½ tsp freshly ground black pepper
- ½ tsp dried thyme
- 1 tsp Worcestershire sauce
- 2 bay leaves
Instructions
- Caramelize onions in a Dutch oven with butter and oil over medium heat. Add salt, pepper, and sugar, stirring periodically until onions turn deep golden brown, approximately 45-55 minutes. Scrape fond from pan bottom and adjust heat to prevent burning.
- Deglaze the pan with wine on high heat, stirring continuously until liquid almost disappears and onions reach a jam-like consistency, about 8-10 minutes.
- Dust flour over caramelized onions, stirring constantly for one minute to eliminate raw flour taste.
- Incorporate beef broth, Worcestershire sauce, thyme, and bay leaves. Bring to a boil, then reduce heat and simmer covered for 30 minutes.
- Prepare croutons by arranging baguette slices on a baking sheet. Bake at 400°F until crisp and golden-edged, around 10 minutes.
- Remove bay leaves from simmered soup. Enhance flavor with sherry and adjust seasoning as needed.
- Position oven rack near broiler. Fill broiler-safe crocks with hot soup, top with baguette slices and sprinkle Gruyère and Parmigiano Reggiano cheeses.
- Broil for 3-5 minutes until cheese melts and bubbles around edges. Allow brief cooling before serving.
- For alternative serving, toast cheese-topped baguette slices separately under broiler for 2 minutes, then place atop soup.
- Refrigerate soup without bread/cheese for up to 3 days or freeze for 3 months. Store prepared croutons at room temperature for 3 days.
Notes
- Caramelize onions slowly and patiently to develop deep, rich flavor without burning.
- Use a mix of sweet and sharp onions like Vidalia and yellow onions for complex taste profile.
- Add a splash of cognac or brandy instead of sherry for extra depth and sophistication.
- Swap beef broth with vegetable broth to make the recipe vegetarian-friendly, maintaining umami characteristics.
- Prep Time: 1 hour 5 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 310 kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 55 mg