Classic French Onion Soup

Experience the ultimate comfort of a classic French bistro with this deeply savory French Onion Soup. This recipe creates a rich, dark broth using a sophisticated blend of caramelized onions, leeks, and shallots, resulting in a complex sweetness that is truly timeless. Perfect for a cozy evening, this medium-difficulty dish yields six servings and takes approximately 1 hour and 45 minutes from start to finish.

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The secret to an authentic French Onion Soup lies in the patience of the caramelization process and the quality of the ingredients. By simmering the alliums slowly until they reach a deep golden brown, you unlock a natural sweetness that balances the salty richness of the broth. It is a hearty, heartwarming dish that never goes out of style.

Ingredients

• 4 large yellow onions, thinly sliced
• 2 large leeks, white and light green parts only, cleaned and thinly sliced
• 3 shallots, thinly sliced
• 3 garlic cloves, minced

• 3 tablespoons unsalted butter
• 2 tablespoons olive oil

• 8 cups high-quality beef broth (or vegetable broth for vegetarian option)
• 1 tablespoon Worcestershire sauce
• 2 teaspoons soy sauce
• 1/2 cup dry white wine
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
• 1 bay leaf

• 1 baguette, sliced into 1/2-inch rounds
• 2 cups Gruyère cheese, grated
• 1/2 cup Parmesan cheese, grated (optional)

• Salt and freshly ground black pepper, to taste

Instructions

Step 1

In a large heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat.

Step 2

Add the sliced onions, leeks, and shallots. Sauté, stirring frequently, until very soft and deep golden brown, about 35–40 minutes. Add the minced garlic and cook for 2 minutes more.

Step 3

Deglaze the pot with white wine, scraping up any browned bits from the bottom.

Step 4

Stir in the beef broth, Worcestershire sauce, soy sauce, thyme, and bay leaf. Bring to a simmer. Reduce heat and cook uncovered for 30 minutes, stirring occasionally.

Step 5

Season with salt and pepper to taste. Remove the bay leaf.

Step 6

Preheat the oven broiler.

Step 7

Arrange baguette slices on a baking sheet and toast under the broiler until golden, about 1–2 minutes per side.

Step 8

Ladle the hot soup into oven-safe bowls. Top each with toasted baguette slices and a generous amount of Gruyère (and Parmesan, if using).

Step 9

Place bowls under the broiler until the cheese is melted and bubbly, about 3–5 minutes.

Step 10

Serve immediately, garnished with extra thyme if desired.

Zusatztipps für die Zubereitung

Using the right tools is essential for success. A large heavy-bottomed pot or Dutch oven ensures even heating, while a wooden spoon is best for scraping the flavorful browned bits during deglazing. Always use a sharp chef's knife for those thin onion slices and a fresh grater for the Gruyère.

Varianten und Anpassungen

For a vegetarian version, use a rich vegetable broth and omit the Worcestershire sauce or choose a vegetarian alternative. If Gruyère is unavailable, Swiss or Emmental cheese works beautifully as a substitute. For those with gluten sensitivities, replace the baguette with a gluten-free bread and ensure the soy sauce is a gluten-free variety.

Serviervorschläge

To complete the French bistro experience, serve your hot soup with a crisp green salad and a glass of dry white wine. This helps balance the richness of the caramelized broth and the melted cheese.

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Whether you are looking for a sophisticated starter or a comforting main course, this French Onion Soup delivers bold flavors and a satisfying texture. With its golden cheese crust and deeply savory broth, it is a recipe that you will return to time and time again. Bon appétit!

Recipe Questions

→ How do I properly caramelize onions for this soup?

Cook the onions, leeks, and shallots slowly over medium heat for 35-40 minutes, stirring frequently. They should become very soft and deep golden brown. Patience is key—rushing this step will result in less flavor development.

→ Can I make this soup ahead of time?

Yes, the soup base can be prepared up to 3 days in advance and refrigerated. When ready to serve, reheat the soup, ladle into bowls, add the bread and cheese, and broil until bubbly.

→ What can I substitute for Gruyère cheese?

Swiss cheese or Emmental are excellent alternatives with similar melting properties and nutty flavor profiles. Comté is another French option that works beautifully.

→ How can I make this vegetarian?

Use a rich, high-quality vegetable broth instead of beef broth. Replace Worcestershire sauce with a vegetarian version or use additional soy sauce and a splash of balsamic vinegar for depth.

→ Why add wine to the soup?

White wine deglazes the pot, lifting the flavorful browned bits from the bottom while adding acidity and complexity that balances the rich, sweet caramelized onions.

→ What type of onions work best?

Yellow onions are ideal for their balance of sweetness and savory flavor when caramelized. The combination with leeks and shallots adds layers of complexity and subtle sweetness.