French Onion Soup

Here’s a classic French Onion Soup recipe—rich, savory, and topped with melty cheese. Perfect for a cozy meal.

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Classic French Onion Soup

Serves: 4

Ingredients

• 4 large onions, thinly sliced

• 3 tbsp butter

• 1 tbsp olive oil

• 2 cloves garlic, minced

• 1 tsp sugar (optional, helps caramelize onions)

• 1 tsp salt

• ¼ tsp black pepper

• 1 tbsp all-purpose flour

• 6 cups beef broth (or a mix of beef and chicken broth)

• ½ cup dry white wine or sherry (optional, for depth)

• 1 bay leaf

• 1 tsp fresh thyme (or ½ tsp dried thyme)

• Baguette slices, toasted

• 1–2 cups grated Gruyère cheese (or Swiss cheese)

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Instructions

1️⃣ Caramelize the onions

1. In a large pot, melt butter with olive oil over medium heat.

2. Add sliced onions, sugar, salt, and pepper.

3. Cook slowly, stirring often, until onions are deep golden brown and caramelized (about 30–40 minutes).

2️⃣ Add garlic and flour

1. Stir in garlic and cook 1 minute.

2. Sprinkle flour over onions and cook 1–2 minutes, stirring constantly. This thickens the soup slightly.

3️⃣ Add liquid and seasonings

1. Slowly stir in broth and wine (if using).

2. Add bay leaf and thyme.

3. Bring to a boil, then reduce heat and simmer 20–30 minutes.

4. Remove bay leaf and adjust seasoning with salt and pepper.

4️⃣ Prepare the bread

1. Slice baguette and toast slices until lightly golden.

2. Optional: Rub with a little garlic for extra flavor.

5️⃣ Assemble and broil

1. Preheat oven broiler.

2. Ladle soup into oven-safe bowls.

3. Place a toasted baguette slice on top of each bowl and sprinkle generously with grated cheese.

4. Broil until cheese is melted and bubbly, 2–4 minutes. Watch carefully to prevent burning.

6️⃣ Serve

• Serve hot and enjoy the rich, sweet-onion flavor with cheesy, toasted bread.

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Tips

• Take your time caramelizing onions—this is what gives French onion soup its deep flavor.

• Use good quality broth; it makes a big difference.

• Cheese options: Gruyère is classic, but Swiss or even a mix with mozzarella works.

• Make ahead: Soup can be made a day in advance; just broil the cheese topping right before serving.