Description
A classic French Onion Soup recipe featuring caramelized yellow onions simmered in a rich blend of beef and chicken broth, enhanced with red wine, Worcestershire sauce, and fresh herbs. Topped with toasted French bread and melted Gruyere, Mozzarella, and Parmesan cheeses for a comforting and flavorful dish perfect for cozy dinners.
Ingredients
Scale
Soup Base
- 4 tablespoons unsalted butter
- 5 large yellow onions, thinly sliced
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 2 cloves garlic, minced
- 1/2 cup dry red wine
- 32 ounces low-sodium beef broth
- 24 ounces low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/2 tablespoon balsamic vinegar
- Pinch of salt and freshly ground black pepper, to taste
Bread and Cheese Topping
- 5 1-inch thick slices of French bread
- 2 tablespoons olive oil
- 1 1/2 cups shredded Gruyere Swiss cheese, room temperature
- 1/4 cup shredded Mozzarella cheese, room temperature
- 2 tablespoons finely grated Parmesan cheese, room temperature
Instructions
- Caramelize Onions: Melt the unsalted butter in a large pot over medium heat. Add the thinly sliced yellow onions along with 1 teaspoon salt and 1 teaspoon granulated sugar. Cook slowly, stirring frequently for about 40-50 minutes until the onions are deeply caramelized and golden brown.
- Add Garlic and Deglaze: Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Then pour in the dry red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce for 2-3 minutes.
- Simmer Broth and Herbs: Pour in the beef broth and chicken broth. Add Worcestershire sauce, fresh thyme sprigs, and bay leaf. Bring to a simmer and cook for 25-30 minutes to develop the flavors. Remove thyme sprigs and bay leaf before serving.
- Season and Finish: Stir in balsamic vinegar and adjust seasoning with salt and freshly ground black pepper to taste. Keep the soup hot while preparing the toppings.
- Prepare Bread Slices: Preheat the oven to 350°F (175°C). Brush the 1-inch thick French bread slices with olive oil on both sides. Toast them in the oven for about 10 minutes or until crisp and golden.
- Assemble and Broil: Ladle the hot soup into oven-safe bowls. Place a slice of toasted bread on top of each bowl of soup. Combine the shredded Gruyere, Mozzarella, and Parmesan cheeses evenly over the bread. Place the bowls on a baking sheet and broil in the oven for 3-5 minutes until the cheese is melted, bubbly, and lightly browned.
- Serve: Carefully remove the bowls from the oven and let cool slightly before serving. Enjoy the French Onion Soup hot for the best flavor experience.
Notes
- Dry red wine is recommended for deglazing to add depth, but you can substitute with more broth if preferred.
- Use room temperature cheeses to help them melt evenly under the broiler.
- Adjust cooking time for onion caramelization depending on your stove—slow and low is key for best flavor.
- Ensure the oven-safe bowls are used for broiling the cheese topping.
- This soup can be prepared ahead; rewarm gently before adding bread and cheese.
Keywords: French Onion Soup, caramelized onions, beef broth soup, cheesy soup, comfort food, classic French recipe