Description
A simple and delicious recipe for classic French onion soup, perfect for any occasion.
Ingredients
Scale
- 4 large onions, thinly sliced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 8 cups beef broth
- 1 cup dry white wine
- 1 teaspoon thyme
- 1 bay leaf
- 1 baguette, sliced
- 2 cups grated Gruyère cheese
Instructions
- In a large pot, melt the butter and olive oil over medium heat.
- Add the sliced onions, salt, and sugar. Cook, stirring frequently, until the onions are caramelized, about 30-40 minutes.
- Pour in the white wine and scrape the bottom of the pot to deglaze.
- Add the beef broth, thyme, and bay leaf. Bring to a simmer and cook for 20 minutes.
- Preheat the oven to 350°F (175°C).
- Place the baguette slices on a baking sheet and toast in the oven until golden brown.
- Remove the bay leaf from the soup and ladle the soup into oven-safe bowls.
- Top each bowl with toasted baguette slices and sprinkle with Gruyère cheese.
- Bake in the oven until the cheese is melted and bubbly, about 10-15 minutes.
- Serve hot and enjoy!
Notes
- For a vegetarian version, use vegetable broth instead of beef broth.
- Feel free to adjust the amount of cheese to your liking.
- This soup can be made ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop and Oven
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg