Classic French Onion Soup

French onion soup is a timeless classic that elevates the humble onion into a dish of savory elegance. Richly flavored and deeply comforting, this soup is ideal for chilly evenings or as a sophisticated starter for your next dinner party. Its warm, inviting aroma and rich, golden color make it not only a feast for the palate but also a visual delight. In this article, we will explore the history of French onion soup, break down the recipe into manageable steps, and delve into essential techniques, particularly the art of caramelizing onions, which is crucial to achieving the soup's renowned depth of flavor.

Discover the art and tradition of Classic French Onion Soup, a delightful dish that transforms simple ingredients into a comforting masterpiece. This guide explores its rich history, from peasant roots to gourmet dining, while breaking down the essential techniques for caramelizing onions to perfection. Learn how to create a luscious broth and achieve that iconic cheesy topping that melts beautifully. Perfect for cozy evenings and elegant dinner parties, this recipe will impress your guests and warm your soul. Gather your ingredients and experience the savory elegance of this timeless classic!

Print Recipe Pin Recipe

Ingredients

4 large yellow onions, thinly sliced

4 tablespoons unsalted butter

1 tablespoon olive oil

1 teaspoon sugar

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon flour

8 cups beef or vegetable broth

1 cup dry white wine (or sherry)

1 bouquet garni (1 sprig of thyme, 1 bay leaf, and parsley stems tied together)

Baguette or crusty bread, sliced

2 cups grated Gruyère cheese

1/2 cup grated Parmesan cheese

Instructions

Caramelize the Onions: In a large, heavy-bottomed pot, heat the butter and olive oil over medium heat. Add the sliced onions, sugar, salt, and pepper. Cook, stirring frequently, for about 30-40 minutes until the onions are deeply browned and caramelized. Adjust the heat as necessary to prevent burning.

Thicken the Soup: Once the onions are caramelized, sprinkle the flour over them and stir well for about 2-3 minutes. This helps to thicken the soup.

Add Liquids: Gradually pour in the white wine, scraping up any bits from the bottom of the pot. Let it reduce slightly for about 5 minutes. Then add the broth along with the bouquet garni.

Simmer: Bring the soup to a gentle simmer and cook uncovered for about 30-40 minutes, allowing the flavors to meld. Taste and adjust seasoning as needed.

Prepare the Bread: While the soup is simmering, preheat your oven to 400°F (200°C). Arrange the slices of baguette on a baking sheet and toast them in the oven for about 10 minutes or until golden brown.

Assemble and Broil: Remove the bouquet garni from the soup. Ladle the hot soup into oven-safe bowls. Place a slice of toasted baguette on top of each bowl, and generously sprinkle with Gruyère and Parmesan cheese.

Broil to Perfection: Place the bowls on a baking sheet and broil them in the oven until the cheese is melted and bubbly, about 3-5 minutes. Keep a close eye to prevent burning.

Serve: Remove from the oven and allow to cool slightly. Serve hot, garnished with fresh thyme if desired.

Prep Time, Total Time, Servings: 15 minutes | 1 hour 15 minutes | Serves 4-6