Description
Classic French Onion Soup featuring rich caramelized onions simmered in a flavorful broth, topped with toasted French bread and a decadent blend of melted Gruyere, Mozzarella, and Parmesan cheeses. This hearty, comforting soup is perfect for cozy meals and special occasions alike.
Ingredients
Scale
Soup Ingredients
- 4 tablespoons unsalted butter
- 5 large yellow onions, thinly sliced
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 2 cloves garlic, minced
- 1/2 cup dry red wine
- 32 ounces low-sodium beef broth
- 24 ounces low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/2 tablespoon balsamic vinegar
- Pinch of salt and freshly ground black pepper, to taste
Bread and Cheese Topping
- 5 slices French bread, about 1-inch thick
- 2 tablespoons olive oil
- 1 & 1/2 cups shredded Gruyere Swiss cheese, room temperature
- 1/4 cup shredded Mozzarella cheese, room temperature
- 2 tablespoons finely grated Parmesan cheese, room temperature
Instructions
- Sauté Onions: In a large pot over medium-high heat, melt the butter. Add the thinly sliced onions and sauté, stirring frequently, until softened, about 10 minutes.
- Caramelize Onions: Reduce the heat to medium, then stir in the salt and sugar. Continue cooking the onions, stirring occasionally every 5 minutes, for about 35 minutes until they are deeply caramelized and syrupy in texture.
- Add Garlic: Stir in the minced garlic and cook for about 20 seconds until fragrant.
- Deglaze with Wine: Pour in the dry red wine to deglaze the pot, scraping any browned bits off the bottom and sides to incorporate their flavor into the soup.
- Add Broth and Seasonings: Add the beef broth, chicken broth, Worcestershire sauce, fresh thyme sprigs, and bay leaf to the pot.
- Simmer Soup: Let the soup gently simmer over medium to medium-low heat for approximately 20 minutes, stirring occasionally to blend the flavors.
- Discard Herbs and Season: Remove and discard the thyme sprigs and bay leaf. Stir in the balsamic vinegar, then taste the soup and season with additional salt and freshly ground black pepper as needed.
- Keep Soup Hot: Reduce heat to low and cover the soup to keep it hot as you prepare the bread.
- Toast Bread: Preheat the oven broiler with the rack positioned about 6 inches from the heat source. Arrange the French bread slices on a baking sheet and brush both sides with olive oil. Broil the bread for 2 to 3 minutes total, flipping once, until toasted and golden brown on both sides. Watch carefully to prevent burning.
- Assemble Bowls: Place oven-safe bowls or crocks on a rimmed baking sheet. Fill each bowl about two-thirds full with the hot soup. Top each with one toasted bread slice, then sprinkle evenly with the shredded Gruyere, Mozzarella, and grated Parmesan cheeses.
- Broil to Melt Cheese: Return the bowls to the broiler and broil until the cheese is bubbly, golden brown, and starts to spill over the edges, forming a delicious crusty seal.
- Serve: Carefully remove from the oven and serve the French Onion Soup immediately. Enjoy the rich flavors and comforting textures!
Notes
- This recipe yields the richest broth and perfectly caramelized onions making for an authentic French Onion Soup experience.
- The combination of three cheeses creates an irresistible, melty topping that enhances the soup’s savory depth.
- Keep a close eye on the bread while broiling to avoid burning, as ovens vary in heat intensity.
- Step-by-step photos can help guide the caramelization and assembly process.
- Use low-sodium broths to better control the salt level in the soup.
- Allow cheeses to come to room temperature before topping to promote even melting and browning.
Nutrition
- Serving Size: 1 bowl (about 1/5 of recipe)
- Calories: 378
- Sugar: 9 g
- Sodium: 1014 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 60 mg
