Rich French Onion Soup (Print Version)
Caramelized onions in rich broth with crusty bread and melted Gruyère topping
# What You'll Need:
→ Vegetables
01 - 2.2 pounds yellow onions, thinly sliced
02 - 2 cloves garlic, minced
→ Fats & Oils
03 - 3 tablespoons unsalted butter
04 - 2 tablespoons olive oil
→ Liquids
05 - 1 cup dry white wine
06 - 5 cups beef or vegetable broth, preferably low sodium
07 - 1 tablespoon brandy or cognac
08 - 2 teaspoons Worcestershire sauce
→ Seasonings
09 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
10 - 1 bay leaf
11 - Salt and freshly ground black pepper to taste
12 - Pinch of sugar
→ Bread & Cheese
13 - 4 thick slices French baguette or country bread
14 - 7 ounces Gruyère cheese, grated
15 - 1.7 ounces Emmental or Swiss cheese, grated
# Directions:
01 - Melt butter with olive oil in a large heavy-bottomed pot over medium heat. Add sliced onions and pinch of sugar. Cook stirring frequently for 30-40 minutes until onions are deeply golden and caramelized. Reduce heat if onions begin to burn.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Pour in white wine and scrape bottom of pot to release browned bits. Simmer until wine is mostly evaporated, about 3-4 minutes.
04 - Add broth, thyme, bay leaf, Worcestershire sauce, and brandy if using. Bring to boil, then reduce heat and simmer uncovered for 25-30 minutes. Season with salt and pepper. Remove bay leaf.
05 - Preheat oven broiler. Arrange bread slices on baking sheet and toast under broiler until golden on both sides.
06 - Ladle hot soup into oven-safe bowls. Top each with toasted bread slice and generous mound of grated cheese. Place bowls on baking tray and broil until cheese is bubbling and lightly browned, 2-4 minutes.
07 - Serve immediately, garnished with extra thyme if desired.
# Expert Tips:
01 -
- This soup transforms the humblest ingredients into something that feels like a warm embrace on a cold night
- The broiled cheese crust creates that irresistible texture contrast everyone fights over at the table
02 -
- Rushing the caramelization phase is the biggest mistake you can make with this soup
- The deeper and darker the onions get without burning, the more complex your final flavor will be
03 -
- Use a heavy bottomed pot or Dutch oven to distribute heat evenly during the long onion cook
- Grate your own cheese instead of buying pre shredded for better melting