Pin it Classic French Onion Soup is the ultimate comfort food, celebrated for its rich, umami-packed broth and iconic melted cheese topping. This bistro staple transforms simple yellow onions into a sweet and savory masterpiece through slow caramelization, offering warmth and sophistication in every spoonful.
Pin it The secret to an exceptional French Onion Soup lies in patience. By slowly cooking the onions until they reach a dark, jammy consistency, you develop a depth of flavor that defines the dish. Once deglazed with white wine and simmered with fresh herbs, the result is a hearty soup that tastes even better than what you would find in a Parisian café.
Ingredients
- 3 large yellow onions, thinly sliced
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 1.2 liters (5 cups) beef or vegetable stock
- 2 sprigs fresh thyme
- 1 bay leaf
- 4 slices French baguette, about 1 inch thick
- 1 tablespoon olive oil (for bread)
- 120 g (about 1 cup) Gruyère cheese, grated
Instructions
- Step 1: Caramelize the Onions
- In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add sliced onions, stirring to coat. Cook, stirring frequently, until onions are soft and deeply caramelized, about 35–40 minutes. Add sugar and salt halfway through to help with caramelization.
- Step 2: Add Aromatics
- Add garlic and cook for 1 minute until fragrant. Sprinkle in the flour and cook, stirring, for 2 minutes to thicken slightly.
- Step 3: Deglaze and Simmer
- Deglaze the pot with white wine, scraping the bottom to release any browned bits. Pour in the stock, add thyme and bay leaf. Bring to a simmer, then reduce heat and cook uncovered for 20–25 minutes. Remove thyme and bay leaf. Season with pepper and additional salt as needed.
- Step 4: Prepare the Topping
- Preheat oven broiler. Arrange baguette slices on a baking sheet, brush both sides with olive oil, and toast under the broiler until golden, about 1–2 minutes per side.
- Step 5: Broil and Serve
- Ladle hot soup into oven-safe bowls. Top each with a toasted baguette slice, then cover generously with grated Gruyère. Place bowls on a baking sheet and broil for 2–3 minutes, or until cheese is melted, bubbly, and golden brown. Serve immediately.
Zusatztipps für die Zubereitung
To achieve a more complex flavor profile, you can use a combination of beef and chicken stock. Ensure you use high-quality oven-safe bowls for the broiling step, and always scrape the bottom of the pot during deglazing to incorporate the flavorful browned bits into the broth.
Varianten und Anpassungen
While Gruyère is the classic choice, you can substitute it with Emmental or Comté for a similarly delicious melted crust. For a heartier and more robust soup, consider adding a splash of brandy or dry sherry along with the white wine during the deglazing process.
Serviervorschläge
This soup is best enjoyed immediately while the cheese is still bubbly and hot. It pairs beautifully with a crisp white wine or a light red wine, which helps balance the richness of the savory broth and the melted cheese.
Pin it Whether you are looking for a elegant appetizer or a soul-warming main course, this Classic French Onion Soup is a timeless choice. Its combination of sweet onions, savory broth, and golden cheese makes it a rewarding dish that never fails to impress.
Recipe Questions & Answers
- → How long does it take to caramelize onions properly?
Onions need 35-40 minutes over medium heat to achieve deep caramelization. Stir frequently to prevent burning. Adding a pinch of sugar and salt halfway through helps draw out moisture and promotes even browning. The onions should turn a rich mahogany color, not just golden brown.
- → Can I make this soup vegetarian?
Absolutely. Simply substitute vegetable stock for the beef stock called for in the base. The soup will still be deeply flavorful thanks to the properly caramelized onions, white wine deglazing, and aromatic herbs. Many vegetarians actually prefer the lighter vegetable broth version.
- → What type of cheese works best?
Traditional Gruyère is ideal because it melts beautifully with excellent flavor and creates that classic bubbly, golden crust. Swiss Emmental or French Comté make excellent alternatives if Gruyère isn't available. Avoid pre-shredded cheese, as anti-caking agents prevent proper melting.
- → Can this soup be made ahead and frozen?
The soup base freezes beautifully for up to 3 months. Let it cool completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator before reheating. Add the bread and cheese topping just before serving—never freeze assembled soup as the bread will become soggy and texture will suffer.
- → Why add flour to onion soup?
The flour serves two purposes: it lightly thickens the broth, giving the soup more body and velvety texture, and it helps create a stable emulsion. Cook the flour for 2 minutes after adding it to remove any raw taste before deglazing with wine. For gluten-free versions, use a 1:1 gluten-free flour blend.
- → What wine pairs well with French onion soup?
A crisp white wine like Chablis, Sauvignon Blanc, or a dry Pinot Gris complements the rich, savory flavors beautifully. If you prefer red, a light-bodied French Beaujolais or Pinot Noir works well. Avoid heavy tannic reds which can clash with the sweet caramelized onions.