Description
Hearty French onion soup simmers with rich caramelized onions and deep beef broth, creating a classic comfort meal that warms souls. Melted gruyère cheese crowns crusty bread, inviting you to savor each spoonful of this timeless French culinary treasure.
Ingredients
Scale
Main Ingredients:
- 4 large yellow onions, thinly sliced
- 6 cups (1.4 liters) beef broth (low sodium recommended)
- 1 ½ cups (170 grams) shredded Gruyere or Swiss cheese
- 1 baguette, sliced
Flavor Enhancers:
- 3 tablespoons (45 grams) butter
- 1 tablespoon (15 milliliters) olive oil
- 2 cloves garlic, minced
- 1 tablespoon (15 milliliters) Worcestershire sauce
- ½ cup (120 milliliters) dry white wine (optional, or substitute beef broth)
- 1 teaspoon (5 grams) sugar
- 1 teaspoon (5 grams) salt
- ½ teaspoon (2.5 grams) black pepper
Herbs and Aromatics:
- 1 teaspoon (1 gram) fresh thyme leaves (or ½ teaspoon dried)
- 1 bay leaf
Instructions
- Gently layer sliced onions with butter, olive oil, sugar, salt, and pepper inside the crockpot, ensuring a thorough and even coating through careful mixing.
- Allow onions to slowly transform and caramelize by cooking on low temperature for 8-10 hours or on high for 4-5 hours, developing a rich golden-brown color and intense depth of flavor.
- Introduce minced garlic, Worcestershire sauce, optional wine, beef broth, fresh thyme, and bay leaf into the caramelized onion base, stirring until ingredients are harmoniously combined.
- Continue simmering the soup on low setting for an additional 2-3 hours to meld flavors, then discreetly remove the bay leaf before final preparation.
- Prepare crisp accompaniments by arranging baguette slices on a baking sheet and toasting them under direct heat for 1-2 minutes per side until achieving a golden, crunchy texture.
- Transfer the aromatic soup into heat-resistant ceramic bowls, strategically placing toasted bread slices across the surface and generously crowning each portion with a lavish layer of melting cheese.
- Position the cheese-topped bowls beneath the broiler, watching carefully as the cheese bubbles and transforms into a gloriously golden, slightly crisp topping within 2-3 minutes.
- Immediately serve the soup piping hot, inviting diners to savor the rich, comforting flavors of this classic French-inspired dish.
Notes
- Slow cooking transforms ordinary onions into a deeply caramelized, rich flavor base that develops complexity over time.
- Patience is key when making French onion soup, as low and slow cooking allows natural sugars in onions to break down and create a luxurious sweetness.
- Choose sweet onions like Vidalia for a more mellow, smooth taste that enhances the overall depth of the soup.
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio to add subtle acidity and enhance the soup’s rich flavor profile without overpowering other ingredients.
- For a gluten-free version, swap traditional baguette with gluten-free bread or omit bread entirely and top with extra cheese.
- Vegetarian adaptation works by replacing beef broth with robust vegetable stock and adding mushroom powder for umami depth.
- Freeze leftover caramelized onions in small portions for quick flavor boosters in future dishes like pasta, risotto, or scrambled eggs.
- Select a strong, melting cheese like Gruyère or provolone for the ultimate cheesy crust that creates a golden, crispy topping.
- Prep Time: 15 minutes
- Cook Time: 10 hours
- Category: Lunch, Dinner, Appetizer
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg