Description
This Easy French Onion Soup recipe features slow-caramelized onions simmered in a savory beef broth with a hint of white wine and thyme, topped with toasted French bread and melted Gruyère cheese. Perfect for a comforting and classic French starter or light meal.
Ingredients
Scale
Soup
- 4 large onions, thinly sliced
- 4 tbsp butter
- 1 tbsp olive oil
- 1 tsp sugar
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 6 cups beef broth
- 1/2 cup dry white wine (optional)
- 1 tsp fresh thyme (or 1/2 tsp dried thyme)
- Salt and pepper, to taste
Topping
- 4-6 slices French bread, toasted
- 1 cup Gruyère cheese, grated
Instructions
- Caramelize the Onions: Heat butter and olive oil in a large pot over medium heat. Add the thinly sliced onions and sugar. Cook, stirring frequently, for 25–30 minutes until the onions turn golden brown and caramelized, developing a rich, sweet flavor.
- Cook the Garlic: Add the minced garlic to the caramelized onions and sauté for 1–2 minutes until fragrant, being careful not to burn the garlic.
- Incorporate the Flour: Sprinkle the all-purpose flour evenly over the onions and stir well to coat. Cook this mixture for 1 minute to eliminate the raw flour taste and help thicken the soup.
- Add Liquids and Simmer: Gradually pour in the beef broth and white wine (if using) while stirring to combine. Add the thyme, salt, and pepper. Bring the soup to a gentle simmer and let it cook for 20 minutes to allow flavors to meld.
- Broil with Bread and Cheese: Preheat your broiler. Ladle the hot soup into oven-safe bowls. Top each bowl with toasted French bread slices, then sprinkle generously with grated Gruyère cheese.
- Melt the Cheese: Place the bowls under the broiler for 2–3 minutes until the cheese is melted, bubbly, and lightly browned. Serve immediately while hot.
Notes
- For a vegetarian variation, substitute beef broth with vegetable broth and omit the white wine or replace it with a splash of apple cider vinegar.
- Use a sturdy oven-safe bowl to broil the cheese topping safely.
- Caramelizing onions slowly is key to developing deep flavor; avoid rushing this step by using a medium heat.
- If you prefer a thicker soup, increase the flour by 1 tbsp.
- Gruyère cheese provides the best melting qualities and flavor, but Swiss cheese is an acceptable substitute.
