Description
Warm up with this comforting, gourmet-quality French Onion Soup! Caramelized onions, rich broth, toasted baguette slices, and bubbling, golden cheese make this a timeless classic perfect for any occasion. Follow this recipe for a homemade version that rivals your favorite restaurant.
Ingredients
Main Ingredients:
- 1/2 cup butter
- 8 large yellow onions, sliced
- 2 cloves garlic, crushed
- 1 teaspoon dried thyme
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon ground black pepper (or to taste)
- 1 cup red wine
- 1 tablespoon sherry
- 2 tablespoons all-purpose flour
- 2 quarts beef broth
- 1 French baguette, cut into 1/2-inch slices
- 2 tablespoons olive oil (or as needed)
- 6 slices Swiss cheese
- 6 slices provolone cheese
Instructions
- Caramelize the Onions:
- Melt butter in a large stockpot over medium heat. Add sliced onions, garlic, thyme, salt, and black pepper. Stir and cook until onions are soft, golden, and caramelized, about 30 minutes. Stir frequently to avoid burning. Deglaze the pot with a splash of water or broth if needed.
- Add Wine and Sherry:
- Pour in the red wine and sherry. Increase the heat slightly and bring the mixture to a boil. Reduce heat to low and let simmer for 15 minutes, allowing the alcohol to cook off and the flavors to deepen.
- Thicken the Base:
- Sprinkle flour over the onion mixture and stir until evenly coated. Cook for 2-3 minutes to remove the raw flour taste. Gradually pour in beef broth, stirring to blend. Let the soup simmer for 20 minutes, allowing it to thicken slightly.
- Toast the Baguette Slices:
- Preheat oven to 350°F (175°C). Arrange baguette slices on a baking sheet and lightly brush both sides with olive oil. Bake for 8-10 minutes, flipping halfway through, until golden and crisp.
- Assemble the Soup:
- Ladle hot soup into oven-safe bowls. Top each bowl with a toasted baguette slice, then lay a slice of Swiss cheese and a slice of provolone cheese over the bread, covering it completely.
- Broil the Cheese:
- Place the bowls on a baking sheet and transfer them to the oven under the broiler. Broil for 3-5 minutes, or until the cheese is melted, bubbly, and golden brown. Remove carefully and let cool slightly before serving.
Notes
- Patience is key when caramelizing onions—don’t rush the process!
- Ensure your bowls are broiler-safe before placing them in the oven.
- Experiment with different cheeses like Gruyère or mozzarella for variety.
- The soup base can be made a day ahead and stored in the refrigerator. Reheat and assemble when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stove-top and broiler
- Cuisine: French