Description
This classic French Onion Soup recipe features rich caramelized onions simmered in a flavorful blend of beef and chicken broth, enhanced with garlic, red wine, and herbs, then topped with toasted French bread slices and a triple cheese blend of Gruyere, Mozzarella, and Parmesan. The soup is broiled until bubbly and golden brown, creating a deliciously crusty cheese topping that perfectly complements the savory soup base.
Ingredients
Scale
Soup
- 4 tablespoons unsalted butter
- 5 large yellow onions, thinly sliced
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 2 cloves garlic, minced
- 1/2 cup dry red wine
- 32 ounces low-sodium beef broth
- 24 ounces low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/2 tablespoon balsamic vinegar
- Pinch of salt and freshly ground black pepper, to taste
Bread and Cheese Topping
- 5 slices French bread, 1-inch thick
- 2 tablespoons olive oil
- 1 1/2 cups shredded Gruyere Swiss cheese, room temperature
- 1/4 cup shredded Mozzarella cheese, room temperature
- 2 tablespoons finely grated Parmesan cheese, room temperature
Instructions
- Caramelize Onions: In a large pot over medium-high heat, melt the butter. Add the sliced onions and sauté, stirring frequently, until they soften, about 10 minutes.
- Deepen Flavor: Reduce heat to medium. Stir in the salt and sugar, and continue cooking the onions for another 35 minutes, stirring occasionally every 5 minutes or so, until they are deeply caramelized and syrupy in texture.
- Add Garlic: Stir in the minced garlic and cook until fragrant, about 20 seconds, careful not to burn.
- Deglaze Pot: Pour in the dry red wine to deglaze, scraping up any browned bits from the bottom and sides of the pot to add depth of flavor.
- Add Broths and Herbs: Add the beef broth, chicken broth, Worcestershire sauce, thyme sprigs, and bay leaf to the pot.
- Simmer Soup: Gently simmer the soup over medium to medium-low heat for about 20 minutes, stirring occasionally to meld the flavors.
- Remove Herbs and Season: Remove and discard the thyme and bay leaf. Stir in the balsamic vinegar, then season with additional salt and freshly ground black pepper to taste.
- Prepare Bread: Reduce heat to low in the soup pot and cover to keep hot. Preheat the oven broiler with the rack positioned about 6 inches from the heat source. Arrange the bread slices on a baking sheet and brush both sides with olive oil. Broil for 2-3 minutes total, flipping once, until the bread is golden and toasted on both sides—watch carefully to prevent burning.
- Assemble Bowls: Place oven-safe bowls or crocks on a rimmed baking sheet. Fill each about two-thirds full with the hot soup. Top each with a slice of toasted bread, then sprinkle evenly with the Gruyere, Mozzarella, and Parmesan cheeses.
- Broil Cheese Topping: Broil the assembled bowls until the cheese is bubbly, melted, and golden brown, forming a crusty cheese seal over the bread and edges of the bowl.
- Serve: Carefully remove from oven and serve immediately for a comforting and indulgent soup experience.
Notes
- This homemade French Onion Soup recipe delivers rich, flavorful broth combined with perfectly caramelized onions and a delectable triple-cheese topping.
- Using a mix of beef and chicken broth balances depth and lightness in the soup.
- Caramelizing the onions slowly is key to developing their natural sweetness and classic flavor.
- Keep a close eye on the bread while broiling to prevent burning, as oven temperatures vary.
- Step-by-step photos can enhance confidence in the cooking process and are often available below the recipe card online.
Nutrition
- Serving Size: 1 serving
- Calories: 378 kcal
- Sugar: 9 g
- Sodium: 1014 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 60 mg
