Description
This classic French Onion Soup recipe features deeply caramelized onions simmered in a rich beef and chicken stock blend, enhanced with dry vermouth and aromatic herbs. Topped with toasted baguette slices loaded with melted Gruyère and Parmesan cheese, it’s a comforting, elegant dish perfect for chilly days or hearty gatherings.
Ingredients
Scale
Soup Ingredients
- 6 large red or yellow onions (about 3 pounds), thinly sliced
- 4 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 1 teaspoon sugar
- Kosher salt, to taste
- 2 cloves garlic, minced
- 8 cups beef stock, chicken stock, or a combination
- 1/2 cup dry vermouth or dry white wine
- 2 bay leaves
- 1 tablespoon fresh thyme leaves, a few sprigs of fresh thyme, or 1/2 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons brandy (optional)
Bread and Cheese Topping
- 8 slices (1 inch thick) French bread or baguette
- 1 1/2 cups grated Gruyère cheese
- Sprinkling of grated Parmesan cheese
Instructions
- Prepare the onions: Peel and slice the onions thinly from root to stem to ensure even cooking and caramelization.
- Heat the oil: In a large pot, heat the olive oil over medium heat until it shimmers to create the perfect base for cooking the onions.
- Start cooking the onions: Add the sliced onions to the pot, tossing to coat fully with the olive oil, which helps prevent sticking and promotes even softening.
- Sauté onions until softened: Cook the onions, stirring frequently, until they become soft and translucent, about 15-20 minutes.
- Add more fat for caramelization: Increase the heat to medium-high and add additional olive oil and butter to deepen the richness and help the onions brown.
- Caramelize the onions: Continue cooking the onions, stirring often, allowing them to caramelize until golden brown, which takes between 20-40 minutes depending on the heat and pan.
- Season and add garlic: Sprinkle the onions with sugar and salt to enhance caramelization, then stir in the minced garlic and cook briefly to release its aroma.
- Deglaze the pot: Pour in the dry vermouth or white wine, scraping the browned bits off the bottom of the pot with a spoon to incorporate their deep flavor into the soup.
- Add stock and herbs: Pour in the stock along with bay leaves and thyme, then bring the mixture to a gentle simmer to blend all flavors.
- Season and add optional brandy: Adjust seasoning with salt and black pepper, add brandy if using, then remove the bay leaves before serving.
- Prepare the bread toasts: Toast the French bread or baguette slices in an oven preheated to 450°F until they are lightly browned and crisp on one side.
- Add cheese to the toasts: Turn the toast slices over and generously sprinkle with grated Gruyère and a light sprinkling of Parmesan cheese.
- Melt cheese on the toasts: Bake the cheese-topped bread slices until the cheese is bubbly and lightly browned, creating a perfect cheesy crust.
- Serve: Ladle the soup into bowls and top each with the cheesy toasts. Optionally, broil the soup briefly to further brown the cheese topping for extra flavor and presentation.
Notes
- The caramelization process is key for developing deep, sweet onion flavor—be patient for best results.
- Using a mix of beef and chicken stock adds complexity without overpowering the onion flavor.
- Dry vermouth can be substituted with dry white wine, or omitted for a non-alcoholic version.
- Brandy enhances flavor but is optional if you prefer to skip alcohol entirely.
- Baking or broiling the cheese-topped toasts just before serving ensures the cheese is perfectly melted and golden.
- Use high-quality Gruyère cheese for authentic flavor and excellent melting properties.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: French
Keywords: French Onion Soup, caramelized onions, classic soup recipe, comfort food, Gruyere cheese, French bread, autumn soup
