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French Onion Soup

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A comforting and rich French onion soup made with caramelized onions, savory broth, and topped with melted cheese on crusty baguette.
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Prep Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: French
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Soup
  • 4 large yellow onions, thinly sliced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour, optional for thickening
  • 4 cups beef broth, preferably homemade or low-sodium
  • 1 cup dry white wine such as Chardonnay or Sauvignon Blanc
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 1-2 pieces bay leaves
  • 1 tablespoon balsamic vinegar for depth of flavor
  • Salt and freshly ground black pepper to taste
  • 1/4 cup brandy or cognac, optional for extra richness
For the Topping
  • 1 baguette sliced into 1-inch thick slices
  • 2 cups Gruyère cheese, grated
  • 1/2 cup Swiss cheese or Emmental, grated, optional
  • Fresh thyme sprigs for garnish

Method
 

Preparation
  1. Melt the butter and olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
  2. Add the thinly sliced onions and cook, stirring frequently for about 40-45 minutes until caramelized.
  3. Once the onions are golden brown, stir in the minced garlic and cook for another 1-2 minutes until fragrant.
  4. If desired, stir in the flour and let it cook for 1-2 minutes to create a slightly thickened base.
  5. Pour in the dry white wine, scraping the bottom of the pot to release flavorful browned bits. Let it simmer for about 5 minutes.
Cooking
  1. Add the beef broth, balsamic vinegar, thyme, and bay leaves. Bring the soup to a boil, then reduce heat and let it simmer for 30-45 minutes, stirring occasionally.
  2. Taste and adjust seasoning with salt and pepper. For a gourmet touch, add brandy or cognac.
Broiling
  1. While the soup simmers, preheat your broiler to high.
  2. Toast the baguette slices on a baking sheet under the broiler for 1-2 minutes on each side until golden and crispy.
  3. Remove bay leaves from the soup, ladle it into oven-safe bowls, and place a toasted baguette slice on top.
  4. Sprinkle generously with Gruyère and Swiss cheese and broil for 2-3 minutes or until the cheese is melted and bubbly. Watch closely to prevent burning.
Serving
  1. Garnish with fresh thyme sprigs and serve hot.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 8gSodium: 800mgFiber: 2gSugar: 5g

Notes

If storing leftovers, place in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup without the toppings for up to 3 months. Thaw in the refrigerator overnight before reheating. Patience is key with caramelizing onions for best flavor.
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