Classic French Onion Soup

Name: Classic French Onion Soup
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6-8 servings
Cuisine: Deutsch
Ingredients: 3 tablespoons unsalted butter; 4 large yellow onions (about 3 lbs), thinly sliced; 1 teaspoon granulated sugar (helps with caramelization); 1 teaspoon salt, plus more to taste; 1/2 teaspoon black pepper, plus more to taste; 2 cloves garlic, minced; 2 tablespoons all-purpose flour; 8 cups beef broth (low sodium recommended); 1 bay leaf; 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried); 6-8 slices of baguette, 1-inch thick, lightly toasted; 1.5 cups shredded Gruyère cheese (or Swiss cheese)

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This comforting French Onion Soup is a labor of love, but every spoonful is worth the effort. Sweet, tender caramelized onions form the soul of the soup, simmered in a robust beef broth that develops incredible depth of flavor. The crowning glory is a slice of crusty bread, toasted and then baked with a generous layer of bubbly, melted Gruyère cheese, offering a delightful textural contrast and a perfect finish to this classic dish.

speichern

Prep Time20 min

Cook Time90 min

Servings6-8 servings

DifficultyMedium

Equipment

Large Dutch oven or heavy-bottomed potOven-safe bowlsBaking sheetWhisk

Instructions

1
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium-low heat. Add the thinly sliced onions, sugar, salt, and pepper. Cook, stirring occasionally, for 45-60 minutes. The key is low and slow cooking until the onions are deeply golden brown and caramelized, not just softened.
2
Add the minced garlic and cook for another 2 minutes until fragrant. Stir in the flour and cook for 2-3 minutes, stirring constantly, to create a roux that will slightly thicken the soup.
3
Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pot. Add the bay leaf and thyme. Bring the soup to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes (or up to an hour) to allow the flavors to meld.
4
Remove the bay leaf. Taste and adjust seasonings as needed. If desired, you can make the soup ahead up to this point and refrigerate.
5
To serve, preheat your broiler. Ladle the hot soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl of soup, then generously cover the bread with shredded Gruyère cheese.
6
Place the bowls on a baking sheet and broil for 2-4 minutes, watching carefully, until the cheese is melted, bubbly, and golden brown. Serve immediately and carefully, as the bowls will be very hot.

Nutrition

Calories320 kcal

Protein18g

Fat18g

Carbohydrates

Frequently Asked Questions

What kind of onions are best for French Onion Soup?

Yellow onions are traditionally used and are ideal because they have a higher sugar content which caramelizes beautifully, giving the soup its signature sweetness and depth of flavor. White onions can be used, but red onions might make the soup too sweet or have a slightly different flavor profile.

Can I make this soup vegetarian?

Yes, you can! Simply substitute the beef broth with a high-quality vegetable broth. The flavor profile will be slightly different but still delicious. Ensure your cheese is also vegetarian if you're strictly avoiding animal rennet.

Why do the onions take so long to caramelize?

Caramelization is a slow process where the natural sugars in the onions brown and develop complex, sweet, and savory flavors. Cooking them slowly over low heat prevents burning and allows the moisture to evaporate gradually, concentrating their sugars and achieving that deep golden color and rich flavor.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.