Description
A classic French Onion Soup recipe featuring caramelized onions cooked slowly in butter and olive oil, simmered with beef broth, red wine, and herbs, then topped with toasted crostini and melted cheese under the broiler for a rich and flavorful comforting dish.
Ingredients
Scale
Soup Base
- 2 Tablespoons butter
- 1 Tablespoon olive oil
- 3 large onions, thinly sliced
- 3 large cloves garlic, minced
- 1 teaspoon salt
- 2 Tablespoons all-purpose flour
- 6 cups low sodium beef broth
- 2 bay leaves
- 1/2 cup dry red wine
- 1 teaspoon fresh thyme
- 1/2 teaspoon black pepper
- Optional: 1 teaspoon sugar (if onions not caramelizing)
Topping
- 12 crostini (lightly toasted baguette slices or croutons)
- 1/2 cup Provolone or Gruyere cheese, shredded
Instructions
- Heat butter and oil: In a large pot, melt butter with olive oil over medium heat. Add thinly sliced onions and minced garlic. Cook for 5 minutes, breaking up the onion rings as they soften.
- Caramelize onions: Sprinkle salt over the onions and reduce heat to low. Cook the onions for 40-45 minutes, stirring frequently to ensure even caramelization. If onions don’t brown well, add 1 teaspoon sugar to enhance sweetness and speed caramelizing.
- Add flour: Stir in flour thoroughly until it is fully incorporated with no white streaks visible. Cook for an additional 1-2 minutes to remove the raw flour taste.
- Incorporate broth: Slowly whisk in the low sodium beef broth until the mixture is smooth and consistent.
- Add wine and herbs: Stir in the red wine, bay leaves, and fresh thyme. Cover the pot and let the soup simmer for 20 minutes, stirring occasionally. Season with black pepper and adjust salt to taste.
- Preheat broiler: While the soup simmers, preheat your oven’s broiler to get ready for melting the cheese topping.
- Assemble soup bowls: Spoon the hot soup into oven-safe bowls. Top each bowl with 2 crostini slices and sprinkle shredded Provolone or Gruyere cheese evenly over the bread.
- Broil cheese: Place the bowls under the broiler until the cheese melts completely and turns golden brown, typically 2-4 minutes—watch carefully to avoid burning.
- Serve immediately: Carefully remove the bowls from the oven and serve the French onion soup hot for the best flavor and texture experience.
Notes
- Use low sodium beef broth to better control the saltiness of the soup.
- Caramelizing onions slowly is key to rich flavor—do not rush this step.
- If preferred, Gruyere cheese is traditional, but Provolone works well for a milder taste.
- Be cautious when broiling to prevent the cheese from burning.
- Oven-safe bowls are essential for finishing under the broiler safely.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Keywords: French Onion Soup, caramelized onions, beef broth soup, classic French recipe, cheesy soup
