The Best Easy Classic French Onion Soup Recipe

Introduction

French onion soup is a timeless classic known for its rich caramelized onions and savory broth topped with melted cheese and crusty bread. This easy recipe guides you through creating a deeply flavorful soup that’s perfect for cozy dinners or entertaining guests.

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 pounds yellow onions, peeled and thinly sliced (about 6 1/2 to 7 cups sliced)
• 1 clove garlic, minced (optional)
• 1/2 cup dry white wine such as Sauvignon Blanc (or 1 tablespoon fresh lemon juice + 1/2 cup water)
• 1 1/4 teaspoons salt
• 1/2 teaspoon black pepper
• 5 cups beef stock
• 1 tablespoon minced fresh thyme
• 1 bay leaf
• 8 baguette slices
• 4 ounces Gruyère cheese, shredded

Instructions

1. Step 1: Add the olive oil and butter to a 5-quart Dutch oven over medium-high heat. Once the butter has melted, add the sliced onions and stir to coat. Cook the onions until they turn a deep golden color, about 30 minutes, stirring occasionally. Add a splash of water if the onions start to stick or become too dark, and adjust the heat as needed to prevent burning.
2. Step 2: Once the onions are caramelized, stir in the minced garlic if using and cook for 30 seconds, stirring constantly. Pour in the white wine and cook until it mostly evaporates, scraping up any brown bits from the bottom with a wooden spoon.
3. Step 3: Add the salt, black pepper, beef stock, fresh thyme, and bay leaf. Bring the soup to a boil, then reduce the heat to simmer. Cover the pot and cook for 10 to 15 minutes to allow the flavors to meld.
4. Step 4: While the soup simmers, preheat your broiler. Arrange the baguette slices on a broiler-safe baking tray and toast under the broiler until golden on both sides, flipping once.
5. Step 5: Remove the bay leaf from the soup. Ladle the hot soup into four broiler-safe crocks or ramekins. Place two toasted baguette slices on top of the soup in each crock and sprinkle the shredded Gruyère evenly over the bread.
6. Step 6: Place the crocks on a baking tray and broil until the cheese melts and turns bubbly and golden. Serve immediately.

Tips & Variations

• If you don’t have broiler-safe crocks or ramekins, broil the baguette slices topped with cheese on a tray until melted, then place the cheesy toasts directly on the soup before serving.
• Dry white wines like Sauvignon Blanc, Pinot Grigio, or Chardonnay work well, but dry reds such as Merlot or Pinot Noir are good alternatives for a deeper flavor.
• For a lighter version, use low-sodium beef stock or substitute with vegetable broth.
• Try adding a pinch of nutmeg or fresh herbs like rosemary for an extra aroma twist.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat. For best results, toast fresh baguette slices and melt cheese on top again before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make French onion soup vegetarian?

Yes, you can substitute the beef stock with a rich vegetable broth to make this soup vegetarian-friendly. Just ensure the broth has a deep flavor to mimic the savory taste of the original.

What cheese works best for French onion soup?

Gruyère is the classic choice for its excellent melting quality and nutty flavor. You can also use Emmental or a combination of Swiss cheeses if Gruyère is unavailable.

The Best Easy Classic French Onion Soup Recipe

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This classic French Onion Soup recipe combines deeply caramelized onions with a rich beef broth, topped with toasted baguette slices and melted Gruyère cheese, creating a comforting and flavorful dish perfect for any occasion.

• Author: nova
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 pounds yellow onions, peeled and thinly sliced (about 6 1/2 to 7 cups sliced)
• 1 clove garlic, minced (optional)
• 1/2 cup dry white wine (such as Sauvignon Blanc) or 1 tablespoon fresh lemon juice + 1/2 cup water
• 1 1/4 teaspoons salt
• 1/2 teaspoon black pepper
• 5 cups beef stock
• 1 tablespoon minced fresh thyme
• 1 bay leaf

Toppings

• 8 baguette slices
• 4 ounces Gruyère cheese, shredded

Instructions

1. Caramelize the Onions: Add the olive oil and unsalted butter to a 5-quart Dutch oven over medium-high heat. Once the butter has melted, add the thinly sliced onions and stir to coat them evenly. Cook the onions, stirring occasionally, until they become a deep golden brown, which should take about 30 minutes. Add a splash of water if the onions start to stick to the pan or get too dark, and adjust the heat as necessary to avoid burning.
2. Add Garlic and Deglaze: Once the onions are caramelized, stir in the minced garlic if using, and cook for 30 seconds while stirring constantly. Pour in the white wine or the lemon juice and water mixture, and cook until most of the liquid has evaporated. Use a wooden spoon to scrape up any browned bits from the bottom of the pot to add flavor.
3. Simmer the Soup: Add salt, black pepper, beef stock, fresh thyme, and the bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook gently for 10 to 15 minutes to meld the flavors together.
4. Prepare the Toasted Bread: While the soup simmers, preheat your broiler. Arrange the baguette slices on a broiler-safe baking tray and broil them until golden brown on both sides, flipping once to ensure even toasting.
5. Assemble and Broil: Remove the bay leaf from the soup. Ladle the hot soup into 4 broiler-safe crocks or ramekins. Place two slices of toasted baguette on top of each bowl, then evenly distribute the shredded Gruyère cheese over the bread. Place the crocks on a broiler-safe tray and broil until the cheese melts and bubbles, about 2 to 3 minutes.
6. Serve: Carefully remove the crocks from the oven and serve the soup hot. If you don’t have broiler-safe crocks, melt the cheese on the baguette slices separately under the broiler and then place the cheesy toasts on top of the soup when serving.

Notes

• If you don’t have broiler-safe crocks or ramekins, toast the baguette slices with cheese separately under the broiler and place the cheesy toasts on top of the soup when serving.
• For the wine, both dry white wines like Sauvignon Blanc, Pinot Grigio, or Chardonnay, and dry red wines like Merlot, Pinot Noir, or Cabernet Sauvignon work well.

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