Save Experience the ultimate comfort of a classic French bistro with this deeply savory French Onion Soup. This recipe elevates the traditional dish by incorporating a blend of caramelized yellow onions, leeks, and shallots, resulting in a complex and rich flavor profile. Simmered in a hearty beef broth and topped with bubbly, melted Gruyère over toasted baguette rounds, it is the perfect warming dish for any occasion.
Save Achieving the perfect French Onion Soup requires patience, particularly when caramelizing the alliums. This slow-cooking process transforms the sharp bite of raw onions into a mellow, sweet base that defines this timeless soup. Once deglazed and simmered, the result is a broth that is both elegant and incredibly hearty.
Ingredients
- 4 large yellow onions, thinly sliced
- 2 large leeks, white and light green parts only, cleaned and thinly sliced
- 3 shallots, thinly sliced
- 3 garlic cloves, minced
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 8 cups high-quality beef broth (or vegetable broth for vegetarian option)
- 1 tablespoon Worcestershire sauce
- 2 teaspoons soy sauce
- 1/2 cup dry white wine
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 1 bay leaf
- 1 baguette, sliced into 1/2-inch rounds
- 2 cups Gruyère cheese, grated
- 1/2 cup Parmesan cheese, grated (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- 1. Sauté Alliums
- In a large heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat. Add the sliced onions, leeks, and shallots. Sauté, stirring frequently, until very soft and deep golden brown, about 35–40 minutes. Add the minced garlic and cook for 2 minutes more.
- 2. Deglaze and Simmer
- Deglaze the pot with white wine, scraping up any browned bits from the bottom. Stir in the beef broth, Worcestershire sauce, soy sauce, thyme, and bay leaf. Bring to a simmer. Reduce heat and cook uncovered for 30 minutes, stirring occasionally.
- 3. Season
- Season with salt and pepper to taste. Remove the bay leaf.
- 4. Toast Bread
- Preheat the oven broiler. Arrange baguette slices on a baking sheet and toast under the broiler until golden, about 1–2 minutes per side.
- 5. Assemble and Broil
- Ladle the hot soup into oven-safe bowls. Top each with toasted baguette slices and a generous amount of Gruyère (and Parmesan, if using). Place bowls under the broiler until the cheese is melted and bubbly, about 3–5 minutes.
- 6. Serve
- Serve immediately, garnished with extra thyme if desired.
Zusatztipps für die Zubereitung
For extra umami, add a splash of sherry or cognac with the wine. Ensure you use oven-safe soup bowls to avoid any cracking while broiling the cheese.
Varianten und Anpassungen
For a vegetarian version, use rich vegetable broth and omit Worcestershire sauce or choose a vegetarian alternative. If Gruyère is unavailable, Swiss or Emmental cheese makes an excellent substitute.
Serviervorschläge
Serve this comforting soup immediately after broiling to enjoy the cheese at its stretchiest. It pairs beautifully with a crisp green salad and a glass of dry white wine.
Save This French Onion Soup is a testament to how simple ingredients, when treated with care and time, can create a truly spectacular meal. Whether it's a cold winter night or a weekend dinner party, this classic soup always delivers warmth and satisfaction.
Kitchen Guide
- → Why does caramelizing onions take so long?
Caramelizing onions requires 35–40 minutes to break down their natural sugars and develop that deep golden color and sweet flavor. Rushing this step means missing the rich, complex taste that defines French onion soup. Patience yields the best results.
- → Can I make this vegetarian?
Absolutely. Simply substitute vegetable broth for beef broth and either omit Worcestershire sauce or use a vegetarian-certified brand. The result remains deliciously satisfying with the same caramelized onion depth.
- → What cheese works best?
Gruyère is the traditional choice for its excellent melting properties and nutty, slightly sweet flavor. Swiss or Emmental make great alternatives. Adding Parmesan provides extra savory depth and a beautiful golden crust under the broiler.
- → Can I prepare this in advance?
The soup actually improves after a day or two in the refrigerator, allowing flavors to meld. Store the soup separately from the bread and cheese. When ready to serve, reheat gently and add fresh toasted baguette with cheese before broiling.
- → What type of onion works best?
Yellow onions are ideal for their balanced sweetness and robust flavor. The combination of yellow onions with leeks and shallots creates layers of aromatic complexity that make this soup exceptional.
- → Do I need oven-safe bowls?
Yes, oven-safe bowls are essential for the final broiling step that melts and browns the cheese. If you don't have them, toast the bread with cheese on a baking sheet, then float the cheesy croutons on top of each bowl of hot soup.