The Ultimate Guide to Homemade French Onion Soup
French onion soup is a classic, savory dish that is perfect for cozy nights or as a stunning starter for a French-inspired dinner. This ultimate guide will take you step by step through the process of creating this classic dish, along with tips and tricks for serving it as part of unforgettable French dinner recipe ideas.
Ingredients
- 6 medium yellow onions thinly sliced
- 50 grams butter
- 2 tbsp olive oil extra virgin
- 2 cloves garlic minced
- 4 cups beef broth or vegetable broth for a vegetarian version
- 1 cup dry white wine Sauvignon Blanc or Chardonnay
- 2-3 sprigs thyme fresh or dry
- 2 leaves bay
- 1 tea spoon salt to taste
- ½ tea spoon black pepper freshly ground
- 4 slices French baguette or rustic bread
- 1 ½ cups Gruyère cheese grated or any hard sort of cheese
- ¼ cup Parmesan cheese or any hard sort of cheese
Instructions
- In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for about 30-40 minutes. Be patient during this step to allow the onions to caramelize and turn a rich golden brown. Stir occasionally to avoid burning.
- Once the onions are caramelized, add the minced garlic and cook for 1 minute. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine cook off for about 2-3 minutes.
- Add the beef or vegetable broth, thyme, bay leaves, salt, and pepper. Bring the soup to a simmer and cook for 20-30 minutes to allow the flavors to meld together. Taste and adjust the seasoning if needed.
- Preheat your oven. Brush the bread slices with olive oil or butter and toast them in the oven until golden brown, about 5 minutes per side. Set aside.
- Remove the bay leaves and thyme sprigs from the soup. Ladle the soup into 4 oven-safe bowls or crocks. Place a slice of toasted bread on top of each bowl of soup and cover with grated Gruyère cheese. Sprinkle with Parmesan cheese for extra flavor.
- Place the bowls under the broiler for about 3-5 minutes, or until the cheese is golden, bubbly, and melted. Keep an eye on it to prevent burning.
- Carefully remove the bowls from the oven and serve the soup immediately. Garnish with fresh or dried thyme if desired.