French Onion Soup
Ingredients
- 4 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 3 pounds Vidalia onions
halved lengthwise and thinly sliced, or sweet
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¾ teaspoon granulated sugar
- 1 cup dry white wine
- 2 tablespoons all-purpose flour
- 6 cups beef broth
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dried thyme
- 2 bay leaves
- 1 small baguette
cut into ½-in slices
- 1 tablespoon dry sherry
- 8 ounces Gruyère cheese
grated, about 2 heaping cups; look for one imported from Switzerland
- ½ cup grated Parmigiano Reggiano
Directions
- 1
In a large Dutch oven or soup pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar. Cook, uncovered, stirring occasionally with a wooden spoon, until onions are deep golden brown and caramelized, 45 to 55 minutes. In the beginning, you will only need to stir the onions occasionally. As they start to brown midway through cooking, you will need to stir them frequently, scraping the fond (the brown particles) from the bottom of the pan. If the onions are browning too quickly, reduce the heat slightly or add a few tablespoons of water to deglaze the pan and continue cooking.
- 2
Add the wine and raise the heat to high. Cook, stirring with a wooden spoon to scrape any fond from the bottom of the pan, until almost all of the liquid has evaporated and the onions are jammy, 8 to 10 minutes.
- 3
Add the flour and cook, stirring constantly, for one minute.
- 4
Add the broth, Worcestershire sauce, thyme, and bay leaves to the pot. Bring to a boil, reduce the heat to a simmer, and cook, covered, for about 30 minutes.
- 5
While the soup simmers, preheat the oven to 400°F and set an oven rack in the middle position. Arrange the baguette slices in a single layer on a baking sheet and bake until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
- 6
When the soup is finished, remove the bay leaves and add the sherry; taste and adjust seasoning if necessary. If the soup needs a deeper flavor, try a few shakes of Worcestershire sauce. If it's not quite sweet enough, add ¼ teaspoon sugar.
- 7
Adjust an oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on a baking sheet and divide the hot soup among the crocks (be sure the soup is very hot as it won't warm up much in the oven). Top each crock with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère and then Parmigianno Reggiano. Slide the crocks into the oven and broil until the cheese is melted and bubbly around edges, 3 to 5 minutes. Let the crocks cool for a few minutes before serving. (Alternatively, if using regular soup bowls: Top each toast slice with some cheese and return to broiler to melt, about 2 minutes more. Divide the soup among bowls and top each serving with two cheese toasts.)
- 8
Make-Ahead Instructions: The soup can be made and refrigerated up to 3 days ahead (without toasts or cheese), or up to 3 months ahead and frozen. Toasts can be made (without the cheese) and kept sealed at room temperature for up to 3 days.
French Onion Soup
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About this Recipe
Craving a bowl of deeply satisfying comfort? This French Onion Soup recipe delivers the classic flavors of slow-caramelized onions, rich beef broth, and gooey melted cheese atop crusty bread, perfect for cozy evenings.
The magic of this soup lies in the patient caramelization of Vidalia (or sweet) onions, which develops incredible depth and sweetness. This foundational sweetness, combined with a robust beef broth and a touch of dry white wine, creates a complex flavor profile that truly sings. The generous topping of nutty Gruyère and savory Parmigiano Reggiano ensures every spoonful is pure indulgence.
Prepare for an incredibly aromatic experience as sweet onions slowly transform into golden perfection over nearly two hours. Each spoonful offers a harmonious blend of savory, slightly sweet, and umami notes from the broth, enriched by the subtle acidity of white wine and a hint of thyme. You'll encounter tender, silken onions beneath a glorious, bubbly blanket of golden-brown cheese, clinging to a slice of crusty baguette that has soaked up all the delicious broth. It's a heartwarming, satisfying dish that feels both elegant and down-to-earth.
While Gruyère cheese and Parmigiano Reggiano are traditional and highly recommended for their superb melting qualities and flavor, you can certainly experiment. Provolone or a good quality Swiss cheese can also create a wonderful cheesy crust. For the onions, using a mix of yellow and sweet onions can add another layer of flavor if Vidalia aren't readily available. If you prefer to omit the wine, an equal amount of additional beef broth or even a splash of apple cider vinegar can still contribute to deglazing and brightness.
This ultimate comfort food is perfect as a substantial appetizer on a chilly evening, or served alongside a simple green salad for a light yet incredibly fulfilling meal. It’s an ideal dish for entertaining, as much of the preparation can be done ahead, allowing you to simply broil the cheesy tops just before serving.