Rich French Onion Soup with Cheese (Printable)
Caramelized onions simmered in rich broth, topped with cheesy crusty bread for ultimate comfort.
# Ingredient List:
→ Vegetables
01 - 2.2 lbs yellow onions, thinly sliced
02 - 2 cloves garlic, minced
→ Fats & Oils
03 - 3 tbsp unsalted butter
04 - 2 tbsp olive oil
→ Liquids
05 - 1 cup dry white wine
06 - 5 cups beef or vegetable broth, preferably low sodium
07 - 1 tbsp brandy or cognac
08 - 2 tsp Worcestershire sauce
→ Seasonings
09 - 1 tsp fresh thyme leaves or ½ tsp dried thyme
10 - 1 bay leaf
11 - Salt and freshly ground black pepper to taste
12 - Pinch of sugar
→ Bread & Cheese
13 - 4 thick slices French baguette or country bread
14 - 7 oz Gruyère cheese, grated
15 - 1.7 oz Emmental or Swiss cheese, grated
# How to Make:
01 - In a large heavy-bottomed pot, melt butter with olive oil over medium heat.
02 - Add sliced onions and pinch of sugar. Cook, stirring frequently, for 30-40 minutes until deeply golden and caramelized. Reduce heat if onions begin to burn.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Pour in white wine, scraping bottom to release browned bits. Simmer until mostly evaporated, about 3-4 minutes.
05 - Add broth, thyme, bay leaf, Worcestershire sauce, and brandy. Bring to boil, reduce heat and simmer uncovered for 25-30 minutes. Season with salt and pepper. Remove bay leaf.
06 - Preheat oven broiler.
07 - Arrange bread slices on baking sheet. Toast under broiler until golden on both sides.
08 - Ladle hot soup into oven-safe bowls. Top each with toasted bread slice and generous mound of grated cheese.
09 - Place bowls on baking tray and broil until cheese is bubbling and lightly browned, 2-4 minutes.
10 - Serve immediately, garnished with extra thyme if desired.
# Expert Tips:
01 -
- Nothing beats the satisfaction of watching humble onions turn into liquid gold
- The cheese crust creates the most incredible texture contrast against the silky broth
02 -
- Rushing the onion caramelization is the biggest mistake, those 40 minutes are non-negotiable
- Use oven-safe bowls or you will learn this the hard way when they crack under the broiler
03 -
- Grate the cheese fresh, pre-grated cheese has anti-caking agents that prevent proper melting
- Place your baking sheet on the rack below the bowls to catch any cheese overflow