Save to Pinterest Transport your kitchen to a classic French bistro with this deeply savory French Onion Soup. This recipe elevates the traditional dish by using a sophisticated blend of yellow onions, leeks, and shallots, all slow-cooked to caramelized perfection. It is a hearty, comforting bowl topped with the iconic toasted baguette and bubbly melted Gruyère cheese that makes every spoonful a delight.
Save to Pinterest The secret to this soup's incredible depth is the patience required during the sautéing process. As the onions, leeks, and shallots break down slowly over medium heat, they develop a rich sweetness that balances the savory beef broth. This slow caramelization, deglazed with dry white wine, creates a restaurant-quality base that is both complex and soul-warming.
Ingredients
- 4 large yellow onions, thinly sliced
- 2 large leeks, white and light green parts only, cleaned and thinly sliced
- 3 shallots, thinly sliced
- 3 garlic cloves, minced
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 8 cups high-quality beef broth (or vegetable broth)
- 1 tablespoon Worcestershire sauce
- 2 teaspoons soy sauce
- 1/2 cup dry white wine
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 1 bay leaf
- 1 baguette, sliced into 1/2-inch rounds
- 2 cups Gruyère cheese, grated
- 1/2 cup Parmesan cheese, grated (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1
- In a large heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat.
- Step 2
- Add the sliced onions, leeks, and shallots. Sauté, stirring frequently, until very soft and deep golden brown, about 35–40 minutes. Add the minced garlic and cook for 2 minutes more.
- Step 3
- Deglaze the pot with white wine, scraping up any browned bits from the bottom.
- Step 4
- Stir in the beef broth, Worcestershire sauce, soy sauce, thyme, and bay leaf. Bring to a simmer. Reduce heat and cook uncovered for 30 minutes, stirring occasionally.
- Step 5
- Season with salt and pepper to taste. Remove the bay leaf.
- Step 6
- Preheat the oven broiler.
- Step 7
- Arrange baguette slices on a baking sheet and toast under the broiler until golden, about 1–2 minutes per side.
- Step 8
- Ladle the hot soup into oven-safe bowls. Top each with toasted baguette slices and a generous amount of Gruyère (and Parmesan, if using).
- Step 9
- Place bowls under the broiler until the cheese is melted and bubbly, about 3–5 minutes.
- Step 10
- Serve immediately, garnished with extra thyme if desired.
Zusatztipps für die Zubereitung
For the best results, use a large heavy-bottomed pot or Dutch oven to ensure even heat distribution while caramelizing the onions. A wooden spoon is ideal for scraping up the flavorful browned bits during the deglazing step.
Varianten und Anpassungen
Substitute Swiss or Emmental cheese if Gruyère is unavailable. For a vegetarian version, use a rich vegetable broth and omit the Worcestershire sauce or choose a vegetarian-friendly alternative. You can also use gluten-free soy sauce and bread to make this dish gluten-free.
Serviervorschläge
Serve this hearty soup with a crisp green salad and a glass of dry white wine to balance the richness of the melted cheese and caramelized onions.
Save to Pinterest This French Onion Soup is more than just a meal; it is a timeless classic that brings comfort and elegance to any table. Whether shared with friends or enjoyed on a quiet evening, it remains the ultimate expression of simple ingredients transformed into something extraordinary. Bon appétit!
Common Recipe Questions
- → How do I get the onions properly caramelized?
Cook the onions, leeks, and shallots over medium heat for 35–40 minutes, stirring frequently. They should turn deep golden brown, not just soft. Don't rush this step—the caramelization provides the signature sweetness and depth.
- → Can I make this vegetarian?
Yes! Substitute vegetable broth for beef broth and use a vegetarian Worcestershire sauce or omit it entirely. The flavor profile remains delicious with these simple swaps.
- → What cheese works best for the topping?
Gruyère is traditional for its nutty flavor and excellent melting properties. Swiss or Emmental make great alternatives. Adding Parmesan enhances the savory notes.
- → Can I prepare this in advance?
Absolutely. The soup base actually tastes better the next day as flavors meld. Prepare through step 5, refrigerate, and reheat before adding the bread and cheese topping.
- → What type of onions should I use?
Yellow onions work best for their balanced sweetness. The combination of yellow onions, leeks, and shallots creates layers of flavor that sweet onions alone can't achieve.
- → Why add Worcestershire and soy sauce?
Both add umami depth that enhances the savory beef broth without making it taste beefy. They're traditional French bistro touches that elevate the overall flavor profile.