Description
Hearty French onion soup delights with caramelized onions and rich beef broth. Crusty bread and melted gruyère cheese create a comforting classic that will transport you to a charming Parisian bistro.
Ingredients
Scale
- 4 large yellow onions, thinly sliced
- 2 cloves garlic, minced
- 4 cups (960 ml) beef broth
- 2 cups (480 ml) water
- ½ cup (120 ml) dry white wine (optional)
- 3 tablespoons (45 g) unsalted butter
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 sprigs of fresh thyme (or ½ teaspoon dried thyme)
- 1 bay leaf
- Salt and pepper to taste
- 4 to 6 slices of baguette, toasted
- 1 cup (100 g) shredded Gruyere cheese (or a mix of Gruyere and Swiss)
Instructions
- Caramelize Base: Gently melt butter and olive oil in a large pot over medium heat, creating a golden foundation for the onions.
- Transform Onions: Add sliced onions with sugar and salt, slowly coaxing them into a deep amber hue through consistent stirring and careful heat management, developing rich, complex flavors.
- Enhance Aromatics: Introduce minced garlic, allowing its essence to merge seamlessly with the caramelized onions for heightened depth.
- Deglaze and Build Flavor: Pour white wine into the pot, scraping up concentrated flavor bits and reducing the liquid to concentrate its essence.
- Construct Liquid Profile: Pour beef broth, water, thyme, and bay leaf into the pot, bringing to a gentle boil, then reduce to a soft simmer, allowing ingredients to meld and develop intricate taste layers.
- Concentrate Flavors: Simmer soup until ingredients harmonize completely, then remove herb remnants to ensure a clean, pure taste.
- Prepare Cheese Topping: Toast baguette slices and grate Gruyere cheese while preheating broiler to high intensity.
- Assemble and Broil: Distribute soup into oven-safe bowls, top with toasted bread and generous cheese layer, then broil until cheese becomes molten and golden with crispy edges.
- Serve with Flourish: Garnish with fresh thyme sprigs and present immediately, celebrating the soup’s rich, comforting character.
Notes
- Caramelize Carefully: Take time slowly reducing onions, stirring frequently to prevent burning and achieve deep golden-brown color without scorching.
- Wine Selection Matters: Choose a dry white wine like Sauvignon Blanc or Pinot Grigio to enhance flavor complexity without overwhelming the delicate onion base.
- Cheese Melting Technique: Use freshly grated Gruyere for optimal melting, covering entire bread slice and allowing cheese to create a golden, crispy surface under broiler.
- Broth Quality Elevates: Select high-quality beef broth or homemade stock for richer, more robust flavor profile, avoiding overly salty commercial versions.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 7
- Calories: 220
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 20 mg