French Onion Soup Recipe
Classic onion soup topped with cheese
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Ingredients
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Soup Base
Toppings
Method
Soup Preparation
- 1
Slice the Onions
Thinly slice the yellow onions. Aim for uniform slices to ensure even cooking.
- 2
Sauté the Onions
In a large pot, melt the unsalted butter over medium heat. Add the sliced onions and cook, stirring frequently, until they are caramelized and golden brown, about 25-30 minutes.
- 3
Add Garlic
Mince the garlic cloves and add them to the pot. Cook for an additional 2-3 minutes until fragrant.
- 4
Deglaze with Wine
Pour in the dry white wine and scrape the bottom of the pot to release any browned bits. Let it simmer for about 5 minutes until the wine reduces slightly.
- 5
Add Broth and Seasonings
Add the beef broth, thyme, bay leaf, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes.
Topping Preparation
- 6
Prepare the Baguette
While the soup is simmering, preheat your oven to 350°F (175°C). Slice the baguette into 1-inch thick pieces.
- 7
Toast the Baguette
Place the sliced baguette on a baking sheet and toast them in the oven for about 10 minutes or until they are golden brown.
- 8
Add Cheese
Once the soup is ready, ladle it into oven-safe bowls. Top each bowl with a piece of toasted baguette, then sprinkle generously with Gruyère and Parmesan cheese.
- 9
Broil the Soup
Place the bowls under the broiler for about 2-3 minutes or until the cheese is melted and bubbly. Keep an eye on them to prevent burning.
