Classic French Onion Soup

A deeply savory, classic French bistro soup featuring a harmonious blend of caramelized onions, leeks, and shallots. Simmered to perfection in a rich beef broth and topped with a decadent layer of melted Gruyère, this dish is the epitome of cold-weather comfort, bringing the warmth of a Parisian cafe right into your kitchen.

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This French Onion Soup is a labor of love that rewards patience. The secret lies in the slow caramelization of the alliums, creating a base that is both sweet and complex, while the toasted baguette provides the perfect crunch against the melty cheese topping.

Ingredients

• Alliums: 4 large yellow onions (thinly sliced), 2 large leeks (white and light green parts only, cleaned and thinly sliced), 3 shallots (thinly sliced), 3 garlic cloves (minced)
• Fats: 3 tablespoons unsalted butter, 2 tablespoons olive oil
• Broth & Umami: 8 cups high-quality beef broth (or vegetable broth), 1 tablespoon Worcestershire sauce, 2 teaspoons soy sauce, 1/2 cup dry white wine, 2 teaspoons fresh thyme leaves (or 1 teaspoon dried), 1 bay leaf
• Bread & Cheese: 1 baguette (sliced into 1/2-inch rounds), 2 cups Gruyère cheese (grated), 1/2 cup Parmesan cheese (grated, optional)
• Seasonings: Salt and freshly ground black pepper, to taste

Keeps spices within easy reach while cooking, helping you season dishes quickly during everyday meal prep.

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Instructions

Step 1

In a large heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat.

Step 2

Add the sliced onions, leeks, and shallots. Sauté, stirring frequently, until very soft and deep golden brown, about 35–40 minutes. Add the minced garlic and cook for 2 minutes more.

Step 3

Deglaze the pot with white wine, scraping up any browned bits from the bottom.

Step 4

Stir in the beef broth, Worcestershire sauce, soy sauce, thyme, and bay leaf. Bring to a simmer. Reduce heat and cook uncovered for 30 minutes, stirring occasionally.

Step 5

Season with salt and pepper to taste. Remove the bay leaf.

Step 6

Preheat the oven broiler.

Step 7

Arrange baguette slices on a baking sheet and toast under the broiler until golden, about 1–2 minutes per side.

Step 8

Ladle the hot soup into oven-safe bowls. Top each with toasted baguette slices and a generous amount of Gruyère (and Parmesan, if using).

Step 9

Place bowls under the broiler until the cheese is melted and bubbly, about 3–5 minutes.

Step 10

Serve immediately, garnished with extra thyme if desired.

Zusatztipps für die Zubereitung

To achieve the best results, ensure the onions, leeks, and shallots reach a deep golden brown, taking about 35–40 minutes of patient sautéing. Properly deglazing the pot with white wine is essential to capture all the savory browned bits from the bottom.

Varianten und Anpassungen

For a vegetarian version, use a rich vegetable broth and omit the Worcestershire sauce or choose a vegetarian alternative. If Gruyère is unavailable, you can substitute with Swiss or Emmental cheese for the melted topping.

Serviervorschläge

This classic soup is best served in individual oven-safe crocks. For a complete bistro experience, serve alongside a crisp green salad and a glass of dry white wine.

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Whether you're hosting a dinner party or enjoying a quiet night in, this French Onion Soup is sure to provide comfort and satisfaction. Enjoy the rich, bubbling, and cheesy goodness of this timeless classic.

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Cooking Q&A

→ How long does it take to properly caramelize the onions?

The caramelization process takes about 35-40 minutes over medium heat with frequent stirring. This slow cooking develops the deep, sweet flavor essential to authentic French onion soup. Don't rush this step, as it's the foundation of the dish's rich taste.

→ Can I make this soup vegetarian?

Yes, substitute high-quality vegetable broth for beef broth and use a vegetarian Worcestershire sauce or omit it entirely. The caramelized alliums provide substantial depth, making the vegetarian version equally flavorful.

→ What cheese works best if I can't find Gruyère?

Swiss cheese or Emmental are excellent alternatives that melt beautifully and provide similar nutty, slightly sweet flavors. Comté is another authentic French option that works wonderfully.

→ Do I need oven-safe bowls?

Yes, oven-safe bowls are essential for broiling the cheese topping directly on the soup. Traditional French onion soup crocks are ideal, but any ceramic or stoneware bowls rated for broiler use will work perfectly.

→ Can I prepare this soup in advance?

Absolutely. The soup base can be made up to 3 days ahead and refrigerated. The flavors actually deepen over time. Simply reheat, ladle into bowls, add bread and cheese, then broil just before serving.

→ Why add soy sauce to French onion soup?

Soy sauce adds umami depth and enhances the savory notes without making the soup taste Asian. It's a chef's secret for boosting flavor complexity in beef-based dishes.