French Onion Soup
Classic French onion soup with onions caramelized to a deep amber, simmered in a rich beef broth with white wine, topped with crispy croutons and melted Gruyère.
Ingredients
- onion1000 g
- butter60 g
- flour1 tbsp
- dry white wine150 ml
- beef broth1000 ml
- bay leaf2 pcs
- thyme2 stalk
- salt1 to taste
- black pepper1 to taste
- baguette8 slices
- gruyère (or emmental)200 g
Instructions
Slice the onions (1 kg) into thin half-moons. In a wide pot, melt the butter (60 g) and caramelize the onions over medium-low heat for 40–45 minutes, stirring often, until soft and golden brown.
Sprinkle the onions with flour (1 tbsp) and cook for 1 minute, stirring constantly.
Pour in the dry white wine (150 ml), stir, scraping up the browned bits from the bottom of the pot with a spatula, and simmer for 2–3 minutes.
Add the hot beef broth (1 L), along with the bay leaves (2) and thyme (2 sprigs), then season with salt and pepper to taste. Simmer over low heat, covered, for 20–25 minutes.
Arrange the baguette slices (8) on a baking sheet and toast in the oven at 180°C for 10–12 minutes until crisp.
Ladle the hot soup into oven-safe bowls, top with the toasted baguette slices, and generously sprinkle with grated Gruyère (200 g).
Place the bowls under the broiler for 3–5 minutes, until the cheese melts and turns golden brown.
More recipes
Hachis Parmentier
A French home-style casserole with juicy ground beef under a layer of smooth mashed potatoes and a golden cheese crust.
Blanquette de Veau
Tender veal slow-cooked with vegetables and mushrooms, served in a velvety cream sauce with a light lemony tang.
Buckwheat Galettes Breton-Style
Thin, lacy buckwheat flour galettes with ham, cheese and egg — a hearty Breton classic.
Potatoes Dauphinoise
A classic French bake of thinly sliced potatoes, slow-cooked in a creamy milk sauce with garlic and nutmeg, finished under a golden crust of melted cheese.