Save Indulge in the ultimate comfort of a Parisian bistro with this Classic French Onion Soup. This recipe turns humble onions into a rich, mahogany-hued masterpiece through the art of slow caramelization, resulting in a savory broth that is perfectly balanced by the sweetness of the onions and a touch of white wine.
Save There is nothing quite like the aroma of onions cooking in butter to fill a kitchen with warmth. This dish is a celebration of simple ingredients transformed by time and heat into something truly extraordinary, topped with a decadent layer of cheese that makes every spoonful a delight.
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
- 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 garlic and cook for 1 minute until fragrant.
- Step 3
- Sprinkle in the flour and cook, stirring, for 2 minutes to thicken slightly.
- Step 4
- Deglaze the pot with white wine, scraping the bottom to release any browned bits.
- Step 5
- 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 6
- 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 7
- Ladle hot soup into oven-safe bowls. Top each with a toasted baguette slice, then cover generously with grated Gruyère.
- Step 8
- 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, try using a combination of beef and chicken stock. The key to this soup is patience; ensure the onions reach a deep amber color for the best results.
Varianten und Anpassungen
Make this soup vegetarian by opting for vegetable stock. For those with dietary restrictions, use gluten-free flour and bread, or vegan butter and cheese alternatives. A splash of brandy or sherry added with the wine can also provide a heartier kick.
Serviervorschläge
Classic French Onion Soup pairs beautifully with a crisp dry white wine or a light-bodied red. Serve it alongside a fresh green salad with a vinaigrette dressing to cut through the richness of the cheese and broth.
Save Whether you are hosting a festive dinner or simply looking for a warm meal on a cold night, this classic dish is sure to impress. Enjoy every savory, cheese-laden spoonful of this French culinary staple.
Recipe FAQs
- → How long does it take to caramelize onions properly?
Proper caramelization takes 35-40 minutes over medium heat. Stir frequently to prevent burning. The onions should turn deep golden brown and develop a sweet, concentrated flavor.
- → What type of onions work best for this soup?
Yellow onions are ideal for their balanced sweetness and flavor. You can also use a mix of yellow and red onions for slightly different flavor notes.
- → Can I make this soup ahead of time?
Absolutely. The base actually tastes better the next day as flavors meld. Store in the refrigerator for up to 3 days. Add the bread and cheese when reheating and broiling.
- → What cheese substitutes work well instead of Gruyère?
Emmental, Comté, or Swiss cheese make excellent alternatives. For a traditional French flavor, try a mix of Gruyère and Parmesan.
- → How do I get the cheese perfectly melted and golden?
Use oven-safe bowls and place them on a baking sheet under the broiler. Watch closely after 2 minutes—the cheese goes from golden to burnt quickly. The cheese should be bubbly with browned spots.
- → What wine pairs well with French onion soup?
A crisp white wine like Sauvignon Blanc or Chardonnay complements the rich broth. Light red wines such as Pinot Noir also work beautifully.