French Onion Soup
Classic French Onion Soup with caramelized onions, rich broth, and melted Gruyère cheese, perfect for cozy nights.
Ingredients
Soup Base
- 8 large onions halved and thinly sliced
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1.5 teaspoons fresh thyme leaves
- 0.25 cup dry white wine
- 6 cups low-sodium chicken broth
- 1 bay leaf
- 2 teaspoons Worcestershire sauce
- Salt and pepper to taste
To Serve
- Sliced baguette toasted
- 1.5 cups grated Gruyère cheese
Instructions
Soup Base
- Melt butter and olive oil in a heavy pot over medium heat.
- Add onions and stir to coat; cook, stirring every few minutes, until golden brown, about 45 minutes.
- Stir in garlic and thyme; cook until fragrant, about 1 minute.
- Pour in white wine, scraping up any browned bits; simmer until mostly evaporated, 1–2 minutes.
- Add broth and bay leaf; bring to a gentle simmer and cook 10 minutes. Stir in Worcestershire sauce and season with salt and pepper.
To Serve
- Preheat oven to 400°F. Divide soup among oven-safe bowls, top with toasted baguette and Gruyère.
- Bake until cheese is melted and bubbling, about 5–10 minutes. Serve immediately.
Notes
Stir frequently to prevent onions from sticking and burning.
Cool soup within 2 hours before refrigerating to ensure safety.
Reheat gently until steaming, then add bread and cheese just before serving.