Description
Classic French Onion Soup featuring caramelized onions simmered in a flavorful broth, topped with toasted French bread and a blend of melted Gruyere, Mozzarella, and Parmesan cheeses, broiled to a golden bubbly finish. Perfect comfort food with rich, savory flavors and a crispy cheesy crust.
Ingredients
Soup
- 4 tablespoons unsalted butter
- 5 large yellow onions, thinly sliced
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 2 cloves garlic, minced
- 1/2 cup dry red wine
- 32 ounces low-sodium beef broth
- 24 ounces low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/2 tablespoon balsamic vinegar
- Pinch of salt and freshly ground black pepper, to taste
Bread and Cheese Topping
- 5 slices French bread, 1-inch thick
- 2 tablespoons olive oil
- 1 1/2 cups shredded Gruyere Swiss cheese, room temperature
- 1/4 cup shredded Mozzarella cheese, room temperature
- 2 tablespoons finely grated Parmesan cheese, room temperature
Instructions
- Sauté Onions: In a large pot over medium-high heat, melt the butter. Add the thinly sliced onions and sauté, stirring often, until softened, about 10 minutes.
- Caramelize Onions: Reduce heat to medium, stir in salt and sugar. Continue cooking the onions for another 35 minutes, stirring occasionally about every 5 minutes until the onions are deeply caramelized and almost syrupy.
- Add Garlic: Stir in the minced garlic and cook until fragrant, about 20 seconds.
- Deglaze with Wine: Pour in the dry red wine while scraping up any browned bits from the bottom and sides of the pot to incorporate all flavors.
- Add Broths and Herbs: Add beef broth, chicken broth, Worcestershire sauce, fresh thyme sprigs, and bay leaf to the pot.
- Simmer Soup: Reduce heat to medium/medium-low and gently simmer for about 20 minutes, stirring occasionally.
- Remove Herbs: Take out and discard the thyme sprigs and bay leaf from the soup.
- Season Soup: Stir in balsamic vinegar. Taste and adjust seasoning with additional salt and freshly ground black pepper as needed.
- Keep Soup Warm: Lower heat to low, cover the pot to keep the soup hot while you prepare the bread and cheese topping.
- Toast Bread: Preheat your oven’s broiler with the rack about 6 inches from the heat source. Arrange the French bread slices on a baking sheet and brush both sides with olive oil. Broil for 2-3 minutes total, flipping once until the bread is golden and toasted. Watch carefully to prevent burning. Remove from oven but keep broiler on.
- Assemble Bowls: Place oven-safe bowls or crocks on a rimmed baking sheet. Fill each bowl about two-thirds full with hot soup, then top each with one slice of toasted bread.
- Add Cheese: Sprinkle a mix of shredded Gruyere, Mozzarella, and grated Parmesan cheese evenly over the bread in each bowl.
- Broil until Golden: Broil the assembled soups until the cheese is bubbly and golden brown, forming a crusty seal over the bowls’ edges.
- Serve: Carefully remove from oven and serve immediately. Enjoy the comforting and rich flavors of your homemade French Onion Soup.
Notes
- Use dry red wine like Pinot Noir or Merlot for best flavor and alcohol evaporation.
- Keep a close eye when broiling the bread and cheese to avoid burning, as oven broilers vary in intensity.
- Room temperature cheese melts more evenly for a perfect crust.
- Low-sodium broth allows you better control of the salt level in the soup.
- For a vegetarian version, substitute vegetable broth for the beef and chicken broths and omit Worcestershire sauce or use a vegetarian alternative.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
