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French Onion Soup with Gruyere and Baguette Crostini Recipe

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4.3 from 9 reviews

  • Author: Sara
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings

Description

A classic French Onion Soup recipe featuring caramelized yellow onions simmered in a rich beef broth, topped with toasted baguette slices and melted Gruyere cheese for a comforting and flavorful meal.

Ingredients

Soup Ingredients

  • 3 pounds yellow onions (3-4 large onions)
  • 3 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic (minced)
  • 2 tablespoons all-purpose flour
  • ½ cup dry white wine
  • 6 cups low sodium beef broth or stock
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 2 bay leaves

Toppings

  • 8 slices baguette
  • 2 ounces Gruyere cheese (shredded)

Instructions

  1. Slice the onions: Slice the onions into ¼-inch thick slices to ensure even caramelization.
  2. Heat fats: Heat the butter and olive oil in a large Dutch oven or heavy pot over medium heat, melting the butter completely before adding onions.
  3. Caramelize onions: Add the sliced onions and cook, stirring every few minutes, until they become very soft, browned, and caramelized without burning, about 25-30 minutes. Stir more frequently near the end to prevent burning.
  4. Add garlic and flour: Stir in minced garlic and all-purpose flour, cooking for 1 minute to remove raw flour taste.
  5. Deglaze with wine: Pour in the white wine and cook for 1-2 minutes while stirring, scraping up the browned bits from the bottom of the pot for added flavor.
  6. Add broth and seasonings: Add beef broth, salt, pepper, thyme sprigs (or dried thyme), and bay leaves. Increase heat to bring to a simmer, then reduce to low.
  7. Simmer soup: Let the soup simmer uncovered at low heat for 30 minutes, stirring occasionally to meld flavors.
  8. Toast baguette slices: Preheat oven to 400°F (204°C). Arrange baguette slices on a baking sheet and toast for 5-6 minutes until golden brown on the edges.
  9. Adjust seasoning: Taste the soup and add more salt or pepper as needed. Remove thyme sprigs and bay leaves and discard them.
  10. Preheat broiler: Set the oven broiler to 425°F (218°C) to prepare for melting the cheese.
  11. Assemble soup bowls: Place oven-safe bowls on a heavy baking sheet. Ladle soup into bowls, top each with two toasted baguette slices (browned side down), and sprinkle shredded Gruyere cheese evenly over the bread.
  12. Broil until bubbly: Put baking sheet with soup bowls into the oven and broil for 2-4 minutes until cheese melts and lightly browns. Watch carefully to avoid burning.
  13. Serve: Serve immediately, optionally garnished with fresh thyme. Use caution as bowls will be hot.

Notes

  • Use low sodium beef broth to better control saltiness.
  • Gruyere cheese can be substituted with Swiss if unavailable, though flavor will differ.
  • If oven-safe bowls are not available, broil the cheesy bread separately and serve alongside the soup.
  • Stir onions frequently near the end of caramelization to prevent burning and ensure even cooking.
  • White wine adds depth to flavor but can be omitted if desired, replacing with additional broth.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Soup
  • Method: Stovetop
  • Cuisine: French

Find it online: https://saraflavors.com/french-onion-soup-with-gruyere-and-baguette-crostini-recipe/