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The BEST Easy Classic French Onion Soup Recipe

Close-up of bubbling french onion soup topped with toasted bread and melted, browned Gruyère cheese.
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You will make a rich, savory French Onion Soup that tastes like it came from a restaurant. This recipe focuses on deep caramelization for the best flavor, topped with bubbly Gruyere cheese. It is pure comfort food.

Ingredients

Scale
  • 4 large yellow onions, thinly sliced
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (optional)
  • 8 cups quality beef stock
  • 2 bay leaves
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • Salt and pepper to taste
  • 1 baguette, sliced into thick rounds
  • 1 1/2 cups grated Gruyere cheese

Instructions

  1. In a large, heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the thinly sliced onions, salt, and sugar.
  2. Cook the onions slowly, stirring occasionally, for 45 to 60 minutes. You want them deep brown, sweet, and fully caramelized. Do not rush this step; this builds the flavor base for your soup.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. If using wine, pour it in and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 3 minutes.
  5. Pour in the beef stock, add the bay leaves and thyme. Bring the soup to a simmer, then reduce the heat to low, cover partially, and cook for 30 minutes to let the flavors meld. Season with salt and pepper. Remove the bay leaves before serving.
  6. Preheat your broiler. Place oven-safe soup crocks on a baking sheet. Ladle the soup into the crocks.
  7. Place one or two slices of toasted baguette on top of the soup in each crock.
  8. Top the bread generously with the grated Gruyere cheese.
  9. Place the baking sheet under the broiler for 2 to 4 minutes, watching closely, until the cheese is melted, bubbly, and golden brown. Serve immediately.

Notes

  • For a vegetarian version, substitute the beef stock with a rich vegetable or mushroom broth.
  • If you skip the wine, add 1/2 cup of water or extra broth during the reduction step.
  • You can toast the baguette slices ahead of time in a 350°F oven for about 10 minutes until dry and crisp.

Nutrition

Find it online: https://www.purecookingjoy.com/best-easy-classic-french-onion-soup-recipe/

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