French Onion Soup
A rich and comforting soup made with caramelized onions, beef broth, and topped with melted Gruyère cheese.
Ingredients
For the Soup
- 4 large large onions, thinly sliced
- 4 cups beef broth Homemade is best, but store-bought is convenient.
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon thyme
- to taste Salt and pepper
For Serving
- 6 slices Baguette slices
- 2 cups Gruyère cheese, grated
Instructions
Caramelizing the Onions
- In a large pot, heat the olive oil and butter over medium heat.
- Add the sliced onions and sprinkle them with salt.
- Stir occasionally, letting them cook down slowly for about 30–40 minutes until they are golden brown and caramelized.
Deglazing the Pot
- Once the onions are nicely browned, scraping the bottom of the pot to release any caramelized bits.
- Let it simmer for about 5 minutes.
Adding Broth
- Stir in the beef broth and thyme, bringing the mixture to a gentle boil.
- Reduce the heat and let it simmer for 20 minutes.
Seasoning
- Taste your soup and adjust seasoning with salt and pepper as needed.
Preparing the Croutons
- While the soup is simmering, preheat your oven to 350°F (175°C).
- Arrange baguette slices on a baking sheet and toast them until they are golden brown.
Cheesy Glory
- When ready to serve, ladle the soup into oven-safe bowls, top each with a toasted baguette slice, and pile on the grated Gruyère cheese.
Final Bake
- Place the bowls under the broiler for a few minutes until the cheese is bubbly and golden. Watch closely to avoid burning.
Notes
For the most complex flavors, take your time caramelizing the onions. Avoid rushing this step. Serve immediately after broiling for the best melted cheese experience. Leftovers can be stored in an airtight container in the fridge for up to 4 days.