Easy French Onion Soup
This easy French onion soup combines savory caramelized onions with beef broth, crisp baguette slices, and melted Gruyère cheese for a comforting, restaurant-quality classic made simple.
Servings: 6 servings
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 3 lbs yellow onions peeled and thinly sliced
- Salt and freshly ground black pepper
- Pinch of sugar
- 6 cups low-sodium beef broth
- 1/4 cup dry red or white wine (optional)
- 1 clove garlic peeled and smashed
- 1 teaspoon black peppercorns
- 1 bay leaf
- 1 sprig fresh thyme (optional)
- 1 French baguette cut into 1/2-inch slices
- 8 ounces Gruyère cheese grated (see notes for substitution)
Instructions
- Melt the butter with the olive oil in a large, heavy pan over medium heat. Add the onions and cook, stirring often, until softened and starting to color, 8–10 minutes.
- Season with salt, pepper, and a pinch of sugar (to enhance caramelization). Reduce the heat to medium-low and continue cooking, stirring occasionally, until the onions are deeply caramelized and golden brown, about 30 minutes more.
- Meanwhile, bring the beef broth to a simmer in a large saucepan. Add the wine (if using), garlic, peppercorns, bay leaf, and thyme. Simmer gently for 20 minutes, then remove the aromatics with a slotted spoon.
- Add the caramelized onions to the broth, cover, and simmer for another 20 minutes to blend the flavors.
- While the soup simmers, lightly toast the baguette slices. Arrange six ovenproof crocks on a rimmed baking sheet and preheat the broiler.
- Ladle the soup into the crocks, top each with a slice or two of toasted baguette, and sprinkle generously with grated Gruyère.
- Broil until the cheese is melted and lightly browned, 2–3 minutes. Serve hot.
Notes
ABOUT THE CHEESE: You can substitute fontina, Comté, or Emmental for the Gruyère, or use a combination.
Storage and Reheating
STORING: French onion soup can be refrigerated (without the bread and cheese) for up to 3 days. Let it cool completely before transferring into tightly sealed containers. FREEZING: French onion soup can also be frozen for up to 3 months. Package in freezer-safe containers or heavy-duty freezer bags and be sure to leave some headspace to allow for expansion as it freezes. Thaw overnight in the refrigerator before using. REHEATING: To reheat, transfer the soup to a pot on the stovetop over low heat, stirring occasionally. Once it comes up to temperature, ladle the soup into oven-proof crocks and top with the baguette slices and cheese before broiling until bubbly and golden brown.Nutrition
Calories: 408 | Total Fat: 18g | Cholesterol: 43mg | Sodium: 1148mg | Carbohydrates: 43g | Fiber: 5g | Sugar: 12g | Protein: 19g