Prepare to be transported to the charming streets of Paris with this classic French Onion Soup that will revolutionize your comfort food experience! This isn't just a soup - it's a magical blend of deeply caramelized onions, rich beef broth, and a decadent cheese-topped baguette that will make your taste buds dance with pure delight. Whether you're a seasoned home chef or a curious cooking enthusiast, this recipe promises to bring a touch of French culinary magic right into your kitchen.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: French
Serves: 4 servings
Ingredients
- 4 large onions, thinly sliced
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 4 cups beef broth
- 1 cup dry white wine
- Salt and pepper to taste
- 1 baguette, sliced
- 2 cups grated Gruyère cheese
Instructions
- Prepare your ingredients by thinly slicing the onions using a sharp knife, ensuring uniform thickness for even caramelization.
- In a large heavy-bottomed pot or Dutch oven, melt butter and olive oil together over medium-low heat, creating a rich cooking base.
- Add the sliced onions to the pot, stirring to coat them evenly with the butter and oil mixture. Sprinkle sugar over the onions to help with caramelization.
- Cook the onions slowly, stirring occasionally, for approximately 30-35 minutes. The onions should gradually turn a deep golden brown and develop a rich, sweet flavor.
- Once the onions are deeply caramelized, pour in the dry white wine, scraping the bottom of the pot to release any browned bits.
- Add the beef broth to the pot, season with salt and pepper, and simmer the soup for an additional 10-15 minutes to develop depth of flavor.
- Preheat your oven's broiler and prepare oven-safe soup bowls or crocks.
- Slice the baguette into thick rounds that will fit over the top of your soup bowls.
- Ladle the hot soup into oven-safe bowls, leaving some space at the top.
- Place a baguette slice on top of each soup bowl, then generously cover with grated Gruyère cheese.
- Place the bowls under the broiler for 2-3 minutes, or until the cheese is completely melted, bubbly, and slightly golden brown.
- Carefully remove from the oven and let the soup rest for 2-3 minutes before serving to allow the cheese to set slightly.
- Serve immediately, warning guests that the bowls and soup will be extremely hot.
Tips
- Patience is key when caramelizing onions - low and slow is the secret to developing those deep, sweet flavors. Don't rush the process!
- Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution and prevent burning.
- Choose a high-quality dry white wine and beef broth for the most authentic flavor profile.
- When selecting onions, opt for sweet varieties like Vidalia or Spanish onions for the best caramelization.
- For the ultimate cheese topping, use freshly grated Gruyère cheese - pre-shredded cheese won't melt as beautifully.
- Make sure your soup bowls are oven-safe before placing them under the broiler.
- Watch the cheese topping carefully under the broiler - it can go from perfectly golden to burnt in seconds!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 18g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 55mg
