Description
This classic French Onion Soup features deeply caramelized onions simmered in rich beef stock, enhanced with dry vermouth and fresh herbs. Topped with toasted French bread slices and melted Gruyere and Parmesan cheese, it delivers a hearty, comforting bowl of restaurant-quality soup you can easily prepare at home.
Ingredients
Scale
Onions and Aromatics
- 6 large red or yellow onions (about 3 pounds), peeled and thinly sliced root to stem (about 10 cups total)
- 2 cloves garlic, minced
- 1 teaspoon sugar
- Salt, to taste
- 1/2 teaspoon freshly ground black pepper
Fats and Oils
- 4 tablespoons extra virgin olive oil, divided
- 2 tablespoons butter
Liquids and Broth
- 8 cups beef stock, chicken stock, or a combination (traditionally beef stock)
- 1/2 cup dry vermouth or dry white wine
- 2 tablespoons brandy (optional)
Herbs and Seasonings
- 2 bay leaves
- 1 tablespoon fresh thyme (or 1/2 teaspoon dried thyme)
Toppings
- 8 slices French bread or baguette, cut 1-inch thick
- 1 1/2 cups grated Swiss Gruyere cheese
- Sprinkling of grated Parmesan cheese
Instructions
- Peel and slice the onions: Peel the onions and thinly slice them from root to stem, yielding about 10 cups of sliced onions.
- Caramelize the onions: In a 5 to 6 quart thick-bottomed pot, heat 3 tablespoons of olive oil over medium heat. Add the sliced onions and toss to coat. Cook, stirring often, until they soften, about 15 to 20 minutes. Increase heat to medium-high, add remaining tablespoon of olive oil and butter, and continue cooking, stirring frequently, until the onions begin to brown, about 20 to 40 minutes.
- Finish caramelizing and add garlic: Sprinkle the sugar and 1 teaspoon salt over the onions. Continue cooking until onions are deeply browned, about 10 to 15 minutes. Stir in the minced garlic and cook for 1 minute more.
- Deglaze the pot: Pour in the dry vermouth or wine and scrape up all the browned bits from the bottom and sides of the pot to incorporate their flavor into the onions.
- Add stock and herbs: Add the broth, bay leaves, and thyme. Bring the mixture to a simmer. Cover and reduce heat to maintain a low simmer for about 30 minutes to develop flavor.
- Season and add brandy: Remove the bay leaves. Season the soup with additional salt and freshly ground black pepper to taste. Stir in brandy if using.
- Toast the bread slices: While the soup simmers, preheat the oven to 450°F and place a rack in the upper third. Line a sheet pan with parchment paper or foil. Brush both sides of the bread slices lightly with olive oil (about 1.5 tablespoons total). Toast in the oven for 5 to 7 minutes until lightly browned, then remove.
- Add cheese and broil: Turn the toasted bread over and sprinkle evenly with Gruyere and Parmesan cheese. Return to the oven close to serving time and bake until the cheese is bubbly and lightly browned, or place the cheesy toasts on top of individual oven-proof bowls filled with soup and broil at 350°F for 10 minutes until cheese bubbles and browns slightly.
- Serve: Ladle the hot soup into bowls, top each with one cheesy toast, and serve immediately for a rich, flavorful experience.
Notes
- This recipe uses beef stock traditionally for the deepest flavor, but chicken stock or a mix can be used as well.
- Caramelizing the onions slowly is key to developing the rich sweetness that defines this soup.
- Toasting the bread with cheese separately ensures crisp edges and melted cheesy topping.
- Brandy is optional but adds a nice depth of flavor if used.
- Use Gruyere for its classic nutty melting quality, and sprinkle Parmesan for extra sharpness and texture.
Nutrition
- Serving Size: 1 bowl (including cheesy toast)
- Calories: 699
- Sugar: 14 g
- Sodium: 1727 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 84 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 43 mg
