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Classic French Onion Soup Recipe for Cozy Nights

A spoonful lifts cheesy, melted topping from a bowl of french onion soup recipe.
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Make this rich French Onion Soup at home. You achieve deeply flavored caramelized onions, a savory beef broth, and the essential bubbly Gruyère cheese crust. This recipe delivers the authentic bistro taste you want.

Ingredients

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  • 5 large yellow onions, thinly sliced
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (optional)
  • 8 cups rich beef stock
  • 2 bay leaves
  • 1 teaspoon fresh thyme leaves
  • Salt and black pepper to taste
  • 1 baguette, sliced into 1-inch thick rounds
  • 1 1/2 cups grated Gruyère cheese

Instructions

  1. Melt the butter and olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
  2. Add the sliced onions, salt, and sugar. Cook slowly, stirring occasionally, for 40 to 50 minutes until the onions are deeply caramelized and dark brown. Do not rush this step; deep caramelization creates the flavor base.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. If using wine, pour it in and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 3 minutes.
  5. Pour in the beef stock, add the bay leaves and thyme. Bring the soup to a simmer, then reduce the heat to low, cover partially, and cook for 30 minutes to let the flavors meld.
  6. Remove the bay leaves and adjust seasoning with salt and pepper.
  7. Preheat your broiler. Arrange oven-safe soup crocks on a baking sheet. Ladle the soup into the crocks.
  8. Place one or two baguette slices on top of the soup in each crock. Cover the bread completely with the grated Gruyère cheese.
  9. Place the baking sheet under the broiler for 2 to 4 minutes, watching closely, until the cheese is melted, bubbly, and golden brown.
  10. Serve immediately.

Notes

  • For a vegetarian French onion soup option, substitute the beef stock with a high-quality vegetable broth.
  • If you do not have oven-safe crocks, you can toast the baguette slices separately until golden brown, top with cheese, melt under the broiler on a baking sheet, and then float the cheesy bread on top of the soup just before serving.
  • This soup tastes even better the next day after the flavors have fully developed.

Nutrition

Find it online: https://frostedfancies.com/french-onion-soup-recipe/