Description
This Easy French Onion Soup recipe features caramelized onions simmered in a savory beef broth with thyme, topped with toasted baguette slices smothered in melted Gruyère cheese. It’s a classic, comforting French dish perfect for cozy dinners or special occasions.
Ingredients
Scale
Soup
- 4 large onions, thinly sliced
- 2 tablespoons butter
- 1 tablespoon flour
- 4 cups beef broth
- 1 teaspoon thyme
- Salt and pepper to taste
Toppings
- 4 slices baguette
- 1 cup Gruyère cheese, shredded
Instructions
- Caramelize the Onions: In a large pot, melt the butter over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they turn golden brown and caramelized, about 25 minutes. This slow cooking releases the natural sweetness of the onions.
- Create a Roux: Sprinkle the flour over the caramelized onions and stir well to incorporate. Cook the mixture for an additional 2 minutes to help thicken the soup slightly and develop flavor.
- Add Broth and Herbs: Pour in the beef broth and add the thyme. Bring the soup to a boil, then reduce the heat to low and allow it to simmer gently for 15 minutes to meld the flavors.
- Season the Soup: Taste the soup and season with salt and pepper as desired, adjusting to your preference.
- Prepare the Toasted Baguette: While the soup simmers, toast the slices of baguette in the oven until they are golden brown and crispy. After toasting, top each slice with shredded Gruyère cheese and set aside to melt slightly.
- Serve: Ladle the hot soup into individual bowls and place a cheese-covered baguette slice on top of each serving. The warm cheese and crisp bread add a delicious texture and flavor contrast to the rich soup.
Notes
- For a vegetarian version, substitute the beef broth with vegetable broth and optionally omit the cheese or use a plant-based alternative.
- If you prefer a stronger cheese flavor, you can broil the cheese-topped baguette slices briefly to get a bubbly, golden crust.
- Using sweet yellow onions enhances the soup’s natural sweetness when caramelized.
- This soup can be made a day ahead; flavors develop well when reheated.
