French Onion Soup

Classic French Onion Soup: A Comforting and Delicious Staple

There’s something about the aroma of French Onion Soup that fills the air and instantly makes you feel at home. This timeless dish, with its rich, savory flavor and indulgent layers, has been a beloved classic for centuries. Whether served as a starter or enjoyed as a hearty meal on a chilly evening, French Onion Soup never fails to impress.

With caramelized onions, a flavorful broth, and a gooey, melted cheese topping, this soup is the ultimate comfort food. Let’s explore the history, flavor profile, and step-by-step recipe for this heartwarming dish.

What Is French Onion Soup?

French Onion Soup is a deeply savory, satisfying soup made primarily with caramelized onions and beef or vegetable broth. It’s known for its rich and complex flavors that come from slow-cooked onions and the slow simmering of a flavorful broth. Traditionally, it is served with a slice of crusty baguette placed on top, then generously covered with melted cheese, usually Gruyère or Swiss.

While it may seem like a dish that belongs only in fancy restaurants, it’s surprisingly easy to make at home with just a few simple ingredients and a bit of patience. The result? A comforting bowl of heaven that’s perfect for any occasion.

Why You’ll Love French Onion Soup

Rich and Flavorful: The slow-cooked onions bring out a natural sweetness and depth of flavor, creating a balanced broth.
Comforting and Filling: With its warm broth, toasted bread, and melty cheese, French Onion Soup is the ultimate cozy dish.
Elegant and Simple: While it may seem fancy, French Onion Soup is surprisingly easy to prepare with everyday ingredients.
Versatile: Serve it as an appetizer or a main course—it’s perfect for any occasion, from a casual dinner to a holiday feast.

Ingredients for Classic French Onion Soup

To make this delicious French Onion Soup, you’ll need the following ingredients:

4-5 large yellow onions, thinly sliced
2 tablespoons unsalted butter
1 tablespoon olive oil
4 cups beef broth (or vegetable broth for a vegetarian version)
1 cup dry white wine (or broth if you prefer not to use wine)
1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
1 bay leaf
Salt and pepper, to taste
1 tablespoon sugar (optional, for caramelizing the onions)
1 tablespoon all-purpose flour (optional, for thickening the soup)
4-6 slices of crusty baguette
2 cups shredded Gruyère cheese (or Swiss cheese)

Instructions: How to Make Classic French Onion Soup

Step 1: Caramelize the Onions

The key to French Onion Soup is the caramelized onions. In a large pot or Dutch oven, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add the thinly sliced onions to the pot and stir to coat them in the butter and oil.

Caramelizing the onions takes time and patience. Let the onions cook, stirring occasionally, for about 30-45 minutes. They should turn soft, golden, and richly caramelized. If you want to speed up the process and deepen the flavor, you can sprinkle 1 tablespoon of sugar over the onions to help with the caramelization.

Step 2: Add the Flour (Optional)

If you like a slightly thicker soup, sprinkle 1 tablespoon of flour over the caramelized onions and stir to combine. Cook for another 2-3 minutes to remove the raw flour taste. This step is optional but adds a bit of richness to the soup.

Step 3: Add Wine and Broth

Once the onions are perfectly caramelized, it’s time to add the liquids. Pour in the white wine, stirring to deglaze the pot and lift any browned bits off the bottom. Allow the wine to reduce for about 2-3 minutes.

Next, pour in the beef broth (or vegetable broth for a vegetarian option), followed by the fresh thyme, bay leaf, and salt and pepper to taste. Bring the soup to a simmer and cook for another 30 minutes to allow the flavors to meld together. Taste and adjust the seasoning as needed.

Step 4: Prepare the Bread and Cheese

While the soup is simmering, preheat your oven to 400°F (200°C). Place the slices of baguette on a baking sheet and toast them in the oven for about 5-7 minutes until golden and crispy. Once toasted, set the bread aside.

Shred the Gruyère cheese (or Swiss cheese), enough to generously cover the top of each serving of soup.