French Onion Delight

$- 4 large yellow onions, thinly sliced - 4 tablespoons unsalted butter - 1 tablespoon olive oil - 1 teaspoon sugar - 4 cups beef or vegetable broth - 1 tablespoon soy sauce - 2 cloves garlic, minced - 1 teaspoon fresh thyme leaves - Salt and pepper, to taste - 8 slices of baguette or French bread - 1 ½ cups grated Gruyère cheese - Fresh parsley, for garnish To make classic French onion soup, you need fresh ingredients. Onions are the star. Use large yellow onions for the best flavor. The butter and olive oil help caramelize the onions. Sugar speeds up the browning. Broth gives the soup its rich base. - A splash of white wine - Additional herbs like bay leaves or rosemary - Other cheese options like mozzarella or Emmental You can add white wine for extra depth. Herbs can enhance the aroma. Different cheeses can change the flavor profile. Feel free to experiment. - Use olive oil instead of butter for a dairy-free option. - Vegetable broth can replace beef broth for a vegetarian soup. - Swiss cheese can be used if you can’t find Gruyère. When you need a change, consider these swaps. These options keep the recipe flexible. You can still enjoy a hearty soup without sacrificing taste. {{ingredient_image_1}} First, gather your ingredients. You need: - 4 large yellow onions, thinly sliced - 4 tablespoons unsalted butter - 1 tablespoon olive oil - 1 teaspoon sugar - 4 cups beef or vegetable broth - 1 tablespoon soy sauce - 2 cloves garlic, minced - 1 teaspoon fresh thyme leaves - Salt and pepper, to taste - 8 slices of baguette or French bread - 1 ½ cups grated Gruyère cheese - Fresh parsley, for garnish Make sure to slice the onions thin. This helps them cook evenly. Now, heat a large pot over medium heat. Add the butter and olive oil. Let them melt together. Next, add the sliced onions and sugar. Stir often to coat the onions in the fat. Cook them for about 30 to 35 minutes. Watch for a deep, golden brown color. This means they are caramelized and full of flavor. After the onions are ready, stir in the minced garlic and thyme. Cook for 1 to 2 more minutes. You will smell the wonderful aroma! Pour in the broth and soy sauce. Bring this mixture to a simmer. Let it cook for about 20 minutes. This helps the flavors blend. Don’t forget to season with salt and pepper to taste. While your soup simmers, preheat your oven to 400°F (200°C). Take the baguette slices and lay them on a baking sheet. Toast them in the oven for about 8 to 10 minutes. They should be golden brown when done. Now, it’s time to serve! Ladle the soup into oven-safe bowls. Place a slice or two of toasted baguette on each bowl. Sprinkle the grated Gruyère cheese on top. Finally, place the bowls onto a baking tray. Bake them in the oven for an extra 5 to 10 minutes. The cheese should be bubbling and golden. Once out of the oven, garnish with fresh parsley. Enjoy your hearty and flavorful French onion soup! To make great caramelized onions, start with yellow onions. They have the perfect sweetness. Cut them thinly so they cook evenly. Heat a heavy pot over medium heat. Add unsalted butter and olive oil. The mix gives great flavor. Add the onions and a teaspoon of sugar. Stir often. This helps them cook well and not burn. Cook for about 30 to 35 minutes. Look for a deep golden color. This is when they taste best. If they stick, add a little broth or water. Just a splash will help. Gruyère cheese is the star of this soup. It melts well and adds rich flavor. If you want to try something new, Swiss cheese works too. It has a nice nutty taste. For a sharp kick, use aged cheddar. It adds a fun twist. You can mix different cheeses for more depth. Just make sure they melt nicely on top of the soup. I love the classic stovetop method, but you can try slow cooking. Just put everything in a slow cooker. Cook on low for 6 to 8 hours. The flavors blend beautifully this way. Another option is to use an Instant Pot. It cuts down the cooking time. Saute the onions first, then add the broth. Set it to pressure cook for about 20 minutes. You’ll still get that rich flavor in less time. Pro Tips Caramelization is Key: Take your time when caramelizing the onions; the deeper the color, the richer the flavor. Low and slow is the way to go! Broth Matters: Use a high-quality broth for the base of your soup. It significantly enhances the overall flavor of the dish. Cheese Choice: Gruyère cheese is traditional, but feel free to mix it with other cheeses like Swiss or mozzarella for a unique twist. Garnish for Freshness: A sprinkle of fresh parsley not only adds color but also brings a refreshing contrast to the rich flavors of the soup. {{image_2}} You can make a great vegetarian French onion soup. Just swap the beef broth for vegetable broth. The flavors will still shine through. Use the same ingredients and steps. This version is just as rich and tasty. Want to get creative? Add a splash of sherry or white wine. This adds depth to your soup. You can also try herbs like rosemary or bay leaf. These will give your soup a fresh twist. For a spicy kick, add a pinch of red pepper flakes. Each of these changes brings something special to your dish. Pair your soup with a light salad for balance. A simple green salad with vinaigrette works well. You can also serve it with a side of crispy roasted veggies. Garlic bread is another tasty choice. These sides will complement the rich flavors of your soup. Enjoy this meal as a cozy dinner or a fancy lunch. You can store leftover French onion soup in an airtight container. Let the soup cool to room temperature first. Then, place it in the fridge. It will last for about three days. If you have extra toasted bread, store it separately. This will keep it from getting soggy. To reheat the soup, pour it into a pot. Heat it over medium heat until it warms through. You can also use the microwave. Place the soup in a microwave-safe bowl. Heat in 30-second intervals, stirring in between. If you want, add fresh cheese on top before reheating for that nice, melted goodness. To freeze the soup, use freezer-safe containers. Leave some space at the top, as the soup will expand. It can stay frozen for up to three months. When you are ready to eat, thaw it in the fridge overnight. Reheat on the stove or in the microwave. If you freeze the bread, toast it fresh before serving. Classic French onion soup comes from France. It dates back to the 18th century. The soup began as a simple dish for poor people. They used onions, bread, and broth to make it filling. Over time, chefs added cheese to make it richer. Today, it is famous worldwide for its deep flavor and warmth. Yes, you can use different cheeses! Gruyère is the top choice for its meltiness and taste. You could also try Swiss cheese or mozzarella. For a sharper taste, consider using aged cheddar or blue cheese. Each cheese brings a unique flavor, so feel free to experiment! The soup can last about 3 to 4 days in the fridge. Be sure to cool it before storing. Use an airtight container to keep it fresh. If you want to store it longer, consider freezing it. The soup can last up to 2 months in the freezer. Just thaw it in the fridge before reheating. This blog post walked you through making classic French onion soup with ease. We covered the key ingredients, helpful tips, and even fun variations. You learned how to caramelize onions perfectly and pick the best cheese. Plus, I shared storage tips and answered common questions. As you make this soup, remember to adjust flavors to your taste. Enjoy the process and share the joy of this warm dish with friends and family. Happy cooking!$

A rich and savory soup topped with melted Gruyère cheese and toasted baguette.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Appetizer

Cuisine French

Servings 4

Calories 350 kcal

Ingredients

4 large yellow onions, thinly sliced
4 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon sugar
4 cups beef or vegetable broth
1 tablespoon soy sauce
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
to taste salt and pepper
8 slices baguette or French bread
1.5 cups grated Gruyère cheese
for garnish fresh parsley

Instructions

In a large heavy-bottomed pot, melt the butter and olive oil over medium heat.
Add the sliced onions and sugar, stirring frequently to coat the onions. Cook for about 30–35 minutes until the onions are deeply caramelized and golden brown.
Stir in the minced garlic and thyme, cooking for an additional 1–2 minutes until fragrant.
Pour in the beef or vegetable broth and add the soy sauce. Bring the mixture to a simmer and let it cook for about 20 minutes. Season with salt and pepper to taste.
While the soup is simmering, preheat your oven to 400°F (200°C).
Arrange the baguette slices on a baking sheet and toast in the oven for about 8–10 minutes until golden brown.
To serve, ladle the soup into oven-safe bowls. Place a slice or two of toasted baguette on top of each bowl, then generously sprinkle with grated Gruyère cheese.
Place the bowls on a baking tray and bake in the oven for an additional 5–10 minutes until the cheese is bubbling and golden.
Remove from the oven, garnish with fresh parsley, and serve hot.

Notes

For a vegetarian version, use vegetable broth.

Keyword cheese, French, onion, soup