French Onion Soup
December 11, 2024 by Kimberly
Cozy up with this rich, caramelized onion soup topped with broiled gruyere and crispy baguette. It’s warm, indulgent, and feels like a hug in a bowl.
75 MINUTES
EASY
OMNIVORE
FRENCH
455 PER PORTION
UMAMI
EVERYDAY
DINNER
WINTER
ABOUT THE RECIPE
There’s something magical about a bowl of caramelized onion soup. The rich, slow-cooked onions melt into a deeply savory broth that feels like pure comfort. And when you top it with a slice of crispy baguette smothered in broiled gruyere? Game over. It’s everything you need on a chilly evening. This dish takes time to build flavor, but trust me, it’s worth every minute. Cozy, rustic, and oh-so-satisfying, it’s the perfect way to warm up your soul.
How to serve
Serve this soup straight from the oven for the best experience. Ladle the rich broth into bowls, top with baguette slices, and load on the gruyere. Broil until the cheese bubbles and turns golden. Place the piping-hot bowls on a trivet or a wooden board, and serve with extra baguette for dipping. Pair it with a simple green salad or a crisp glass of white wine for a true French-inspired meal that hits all the cozy vibes.
How to store
Store leftover soup (without the bread) in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving. Broil baguette slices and cheese when ready to enjoy. The flavors deepen, making it even better the next day!
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French Onion Soup
- Total Time: 75 min
- Yield: 6 1x
Description
Recommended Equipment
- large, heavy pot with lid
- garlic press
- sharp knife
- cutting board
- grater
- ovenproof soup bowls
Ingredients
SOUP
- 800 grams onions, sliced
- 1 tbsp butter
- 2 tbsp avocado oil
- 1 tsp salt
- 3 garlic cloves
- 1.5 tbsp all-purpose flour
- 150 milliliter dry white wine
- 1 liter beef stock
- some sprigs fresh thyme
- 2 bay leaves
- salt & pepper to taste
BAGUETTE
- 12 slices of baguette
- 300 grams Gruyere cheese
- butter
- garlic powder
TOPPING
- fresh thyme
- freshly cracked pepper
Instructions
PREPARATIONS
- Peel the onions, halve them, and slice into thin half-rings.
- Peel the garlic cloves; they’ll be pressed into the onions later.
INSTRUCTIONS
- Melt butter and oil in a large pot over medium heat. Add the onions, sprinkle with a pinch of salt, and sauté for about 30 minutes, stirring occasionally. The goal? Dreamy, golden-brown caramelization. Yes, it takes patience, but trust me, it’s worth it.
- Press the garlic through a garlic press and sauté with the onions for 1 minute until fragrant. Sprinkle the flour like fairy dust over the onions and stir well.
- Pour in the white wine and let it cook down briefly. Add the beef broth, thyme sprigs, and bay leaves. Bring to a boil, then cover and simmer over low heat for 30 minutes. Season with salt and pepper to taste.
- While the soup simmers, preheat the oven to its highest broil setting. Slice the baguette, butter one side, and sprinkle with a bit of garlic powder. Grate the Gruyère.
- Once the soup is done, ladle it into ovenproof bowls. Place the baguette slices on top and generously cover with Gruyère. Broil for 5–10 minutes until the cheese is golden and bubbling.
- Garnish with fresh thyme and a pinch of black pepper. Serve hot, grab a spoon, and get ready to impress yourself (and everyone else)!
- Prep Time: 15 min
- Passive Time: 15 min
- Cook Time: 45 min
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