Rich French Onion Soup with Cheese (Printable)
Caramelized onions in savory broth with toasted bread and melted Gruyère cheese topping.
# What You'll Need:
→ Vegetables
01 - 2.2 lbs yellow onions, thinly sliced
02 - 2 cloves garlic, minced
→ Fats & Oils
03 - 3 tbsp unsalted butter
04 - 2 tbsp olive oil
→ Liquids
05 - 1 cup dry white wine
06 - 5 cups beef or vegetable broth, preferably low sodium
07 - 1 tbsp brandy or cognac, optional
08 - 2 tsp Worcestershire sauce, optional
→ Seasonings
09 - 1 tsp fresh thyme leaves or ½ tsp dried thyme
10 - 1 bay leaf
11 - Salt and freshly ground black pepper, to taste
12 - Pinch of sugar, optional for caramelization
→ Bread & Cheese
13 - 4 thick slices French baguette or country bread
14 - 7 oz Gruyère cheese, grated
15 - 1.7 oz Emmental or Swiss cheese, grated, optional
# How to Prepare:
01 - Melt butter with olive oil in a large heavy-bottomed pot over medium heat. Add sliced onions and pinch of sugar. Cook, stirring frequently, for 30-40 minutes until deeply golden and caramelized. Reduce heat if onions begin to burn.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Pour in white wine, scraping bottom of pot to release browned bits. Simmer until wine is mostly evaporated, about 3-4 minutes.
04 - Add broth, thyme, bay leaf, Worcestershire sauce, and brandy if using. Bring to boil, then reduce heat and simmer uncovered for 25-30 minutes. Season with salt and pepper to taste. Remove bay leaf.
05 - Preheat oven broiler. Arrange bread slices on baking sheet and toast under broiler until golden on both sides.
06 - Ladle hot soup into oven-safe bowls. Top each with toasted bread slice and generous mound of grated cheese. Place bowls on baking tray and broil until cheese is bubbling and lightly browned, 2-4 minutes. Serve immediately.
# Expert Advice:
01 -
- That moment when you break through the crispy cheese crust and steam rises up carrying the deep, sweet flavor of perfectly caramelized onions
- Its basically edible comfort, the kind of soup that makes even the worst day feel somehow manageable
- The leftovers taste even better the next day, if you somehow manage not to eat it all in one sitting
02 -
- The difference between good and great French onion soup happens in those last 10 minutes of caramelization, so don't quit too early
- Low sodium broth is non negotiable because the soup concentrates as it simmers and regular broth will become unbearably salty
- Your bowls must be oven safe or you'll have a miserable cleanup situation and no bubbling cheese moment
03 -
- Slice your onions as thin as you possibly can and they'll caramelize more evenly and quickly
- A tiny pinch of sugar helps the onions brown but don't overdo it or you'll taste the sweetness