Here’s a reliable, traditional version:
🧅 Classic French Onion Soup
Ingredients
(Serves 4–6)
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4 large yellow onions, thinly sliced
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3 tbsp unsalted butter
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1 tbsp olive oil
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1 tsp sugar
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2–3 cloves garlic, minced
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1 tsp fresh thyme leaves (or ½ tsp dried)
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2 tbsp all-purpose flour
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6 cups beef broth (or a mix of beef and chicken broth)
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½ cup dry white wine (optional, but adds depth)
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Salt and pepper to taste
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1 baguette, sliced into ½-inch rounds
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2 cups grated Gruyère cheese (or Swiss cheese)
Instructions
1. Caramelize the onions
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In a large pot or Dutch oven, melt butter with olive oil over medium heat.
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Add onions and sugar, stirring to coat.
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Cook, stirring occasionally, 30–40 minutes until deep golden brown and caramelized.
2. Add garlic and thyme
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Stir in garlic and thyme; cook 1–2 minutes until fragrant.
3. Make the soup base
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Sprinkle flour over onions, stirring for 1–2 minutes to remove the raw taste.
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Slowly add wine (if using), scraping up browned bits.
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Add beef broth, bring to a boil, then reduce heat and simmer 20–25 minutes.
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Season with salt and pepper to taste.
4. Prepare the bread
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Preheat broiler.
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Arrange baguette slices on a baking sheet and toast until lightly golden, 2–3 minutes per side.
5. Assemble and broil
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Ladle soup into oven-safe bowls.
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Place toasted baguette slices on top of the soup.
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Sprinkle generously with Gruyère.
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Broil 2–4 minutes until cheese is melted and bubbly (watch carefully!).
6. Serve
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Serve hot, straight from the oven, with extra thyme for garnish if desired.
💡 Tips
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For extra richness, use a splash of sherry or brandy instead of wine.
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Gruyère gives the best melt and flavor, but Swiss, Comté, or even mozzarella works in a pinch.
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Don’t rush caramelizing the onions — that deep flavor is what makes French onion soup legendary.
If you want, I can also give you a quick weeknight version that’s nearly as flavorful but takes under 30 minutes. Would you like me to do that?
