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- 4 large yellow onions, thinly sliced - 4 cups beef broth (or vegetable broth for a vegetarian option) - 2 tablespoons unsalted butter - 2 tablespoons olive oil - 2 teaspoons sugar - 2 teaspoons salt - 1 teaspoon black pepper - 1 teaspoon dried thyme - 2 tablespoons all-purpose flour - 1 cup shredded Gruyère cheese - 1 cup shredded mozzarella cheese - 6 crusty baguette slices

Baked French Onion Soup

Indulge in the ultimate comfort food with this Baked French Onion Soup recipe! Packed with sweet, caramelized onions and a blend of savory broth, this dish is topped with crusty baguette and gooey cheese for a rich, flavorful delight. Whether you're a kitchen newbie or a seasoned chef, follow our easy steps to impress your family and friends. Click through to explore this delicious recipe and bring warmth to your table today!
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Ingredients
  

4 large yellow onions, thinly sliced

4 cups beef broth (or vegetable broth for a vegetarian option)

2 tablespoons unsalted butter

2 tablespoons olive oil

2 teaspoons sugar

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon dried thyme

2 tablespoons all-purpose flour

1 cup shredded Gruyère cheese

1 cup shredded mozzarella cheese

6 crusty baguette slices

Instructions
 

Caramelize the Onions: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the sliced onions, sugar, salt, and pepper. Cook, stirring frequently, until the onions are soft and deeply caramelized, about 25-30 minutes.

    Add Seasonings: Stir in the dried thyme and flour, cooking for an additional 2 minutes to slightly cook off the flour.

      Pour in Broth: Gradually add beef broth to the pot, stirring continuously to prevent clumping. Bring the soup to a simmer and allow it to cook for 15 minutes, allowing flavors to meld.

        Preheat the Oven: While the soup simmers, preheat your oven to 350°F (175°C).

          Prepare Bread Topping: Place the baguette slices on a baking sheet and toast them in the oven for about 5-7 minutes until lightly golden. Flip halfway for even toasting.

            Assemble the Soup: Ladle the hot soup into oven-safe bowls. Top each bowl with a slice of toasted baguette, ensuring they sit on top of the soup.

              Add Cheese: Generously sprinkle Gruyère and mozzarella cheese over the bread, covering it thoroughly.

                Bake: Carefully place the soup bowls on the middle rack of the preheated oven. Bake for about 15 minutes or until the cheese is melted and bubbly, with a few spots beginning to brown.

                  Serve Immediately: Remove from the oven and let it cool slightly before serving. Enjoy the aromatic blend of flavors!

                    Prep Time, Total Time, Servings: 15 min | 1 hr | 4 servings

                      Presentation Tips: Serve the soup bowls on wooden cutting boards or large plates, garnishing with fresh thyme sprigs for an added touch of elegance.