Introduction:
There’s nothing quite like a warm bowl of French onion soup to comfort the soul. Rich, savory, and full of depth, this iconic French dish has stood the test of time. It’s the perfect combination of sweet, caramelized onions, savory broth, and melted cheese—topped with a crispy, golden-brown crouton. Whether you’re enjoying it as a starter for a dinner party or as a hearty lunch, French onion soup never fails to impress. This recipe will walk you through how to make this classic French dish from scratch, with a few tips to make it even more delicious.
Ingredients:
4 large yellow onions, thinly sliced
2 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon sugar
2 garlic cloves, minced
4 cups beef broth (or vegetable broth for a vegetarian version)
1 cup dry white wine (optional, but adds depth)
1 bay leaf
1 sprig fresh thyme (or 1/2 teaspoon dried thyme)
1 tablespoon all-purpose flour (optional, for thickening)
6 slices of French baguette, toasted
2 cups grated Gruyère cheese (or Swiss cheese)
Instructions:
Caramelize the onions: In a large pot, heat the butter and olive oil over medium heat. Add the sliced onions, salt, and sugar. Cook, stirring frequently, for 25-30 minutes, until the onions are golden brown and caramelized. The sugar helps to accelerate the caramelization process, giving the onions that rich, sweet flavor.
Add garlic and flour (optional): Once the onions are caramelized, add the minced garlic and cook for another 1-2 minutes until fragrant. If you prefer a thicker soup, add the flour at this stage, stirring for 1 minute to cook it through. This step helps to slightly thicken the broth.
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