French Onion Soup Recipe
A classic French Onion Soup crafted with deeply caramelized onions, a harmonious blend of beef and chicken broth, and crowned with a trio of bubbling cheeses atop toasted bread. Rich, savory, and perfectly comforting.
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Servings: 5
Ingredients
- 2 sprigs fresh thyme
- 1/2 cup red wine
- 1 teaspoon granulated sugar
- 24 ounces low-sodium chicken broth
- 2 tablespoons finely grated Parmesan cheese room temperature
- 5 1- inch thick slices of French bread
- 1/4 cup shredded Mozzarella cheese room temperature
- 5 large yellow onions thinly sliced
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon balsamic vinegar
- 2 cloves garlic minced
- 1 & 1/2 cups shredded Gruyere Swiss cheese room temperature
- 32 ounces low-sodium beef broth
- pinch of salt and freshly ground black pepper to taste
- 2 tablespoons extra-virgin olive oil
- 1 bay leaf
- 4 tablespoons unsalted butter
- 1 teaspoon salt
Instructions
- Melt butter in a large pot set over medium-high heat. Add sliced onions and sauté, stirring frequently, until softened, about 10 minutes.
- Lower the heat to medium, then incorporate the salt and sugar. Continue to cook, stirring intermittently, for approximately 35 minutes, until the onions reach a deep caramel color and a syrupy texture.
- Add the minced garlic and cook until aromatic, around 1 minute.
- Deglaze the pot with red wine, scraping up the browned bits stuck to the base and sides.
- Introduce the beef and chicken broths, Worcestershire sauce, thyme sprigs, and bay leaf.
- Let the soup simmer gently on medium to medium-low heat for roughly 20 minutes, stirring from time to time.
- Remove the thyme and bay leaf, discarding both.
- Stir in balsamic vinegar and adjust seasoning with additional salt and pepper, if desired.
- Keep the soup covered on low heat while you prepare the bread.
- Position the oven rack about 6 inches from the broiler and preheat. Place the bread slices on a baking sheet, brushing both sides with olive oil. Broil for 2–3 minutes, flipping once, until golden and crisp. Watch closely to prevent burning. Keep the broiler on.
- Place oven-safe bowls on a rimmed baking sheet. Fill each two-thirds full with hot soup, then top with a slice of toasted bread. Evenly distribute Gruyere, Mozzarella, and Parmesan cheeses over each.
- Broil until the cheese is melted, golden, and bubbly, forming a delicious crust over the bowl’s edge.
- Serve hot.
Notes
To make this dish vegetarian, substitute the meat-based broths with vegetable stock and use a vegan-friendly Worcestershire sauce.
For a non-alcoholic variation, replace the wine with additional broth; however, be mindful this alters the depth of flavor.
If oven-safe bowls are unavailable, toast the bread separately with cheese and add to the soup upon serving or use croutons as a topping alternative.
For a non-alcoholic variation, replace the wine with additional broth; however, be mindful this alters the depth of flavor.
If oven-safe bowls are unavailable, toast the bread separately with cheese and add to the soup upon serving or use croutons as a topping alternative.