Description
This Dutch Oven French Onion Soup is a rich and flavorful classic, featuring slowly caramelized onions simmered in beef broth and white wine, topped with toasted baguette slices and melted Gruyère cheese, broiled to perfection for a golden, bubbly finish. Perfect for a comforting meal that warms both heart and soul.
Ingredients
Scale
Soup Ingredients
- 4 large onions, thinly sliced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 8 cups beef broth
- 1 cup dry white wine
- 2 teaspoons fresh thyme leaves
- Salt and pepper to taste
Toppings
- 8 slices of baguette
- 2 cups grated Gruyère cheese
Instructions
- Heat the fat: In a Dutch oven, melt the unsalted butter along with olive oil over medium heat, preparing the base for caramelizing the onions.
- Caramelize the onions: Add the thinly sliced onions and sugar to the pot. Cook slowly, stirring occasionally, until the onions turn golden brown and soft, approximately 30-40 minutes, developing deep flavor.
- Add garlic: Stir in the minced garlic and cook for an additional one minute to release its aroma without burning.
- Deglaze with wine: Pour in the dry white wine, scraping the bottom of the Dutch oven to lift any flavorful browned bits stuck to the pan.
- Simmer the soup: Add beef broth and fresh thyme leaves, then bring the mixture to a gentle simmer to allow flavors to meld.
- Season: Taste the soup and add salt and freshly ground black pepper to your preference.
- Toast the bread: Preheat your oven to 350°F (175°C). Arrange baguette slices on a baking sheet and toast until golden brown, about 8-10 minutes, ensuring a crisp texture.
- Assemble bowls: Ladle soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl of soup, then generously sprinkle grated Gruyère cheese over the bread.
- Broil for finishing touch: Place the bowls under the oven broiler until the Gruyère cheese bubbles and turns golden brown, about 2-4 minutes.
- Serve hot: Carefully remove from oven and serve immediately to enjoy the rich, cheesy, and comforting flavors.
Notes
- Use a Dutch oven for even heat distribution and best caramelization results.
- Caramelizing onions slowly is key; rushing this step will impact flavor.
- If you prefer, substitute beef broth with vegetable broth for a lighter version, though the traditional flavor will differ.
- Watch closely while broiling the cheese to prevent burning.
- Gruyère cheese can be replaced with Swiss cheese, but the flavor profile will be slightly different.
