1 / 1
French Onion Soup
Sweet, deeply caramelized onions swimming in a rich beef broth make this classic soup impossible to resist. The secret to that signature dark color and savory flavor lies in cooking the onions low and slow until they're a deep golden brown. A touch of dried thyme and a bay leaf add an earthy background note, while thick slices of toasted French bread and a generous layer of melted Gruyere finish it off. You'll want to keep this recipe handy for chilly evenings when you need a warming, satisfying bowl.
Equipment
- Dutch oven
- Stovetop
- Oven
Ingredients
- 2 tablespoons butter
- 4 medium onions, sliced
- 2 cans (10 ½ oz each) condensed beef broth
- 1 ½ cups water
- ⅛ teaspoon pepper
- ⅛ teaspoon dried thyme leaves
- 1 dried bay leaf
- 4 slices ( ¾ to 1 inch thick) toasted French bread
- 1 cup shredded Gruyère, Swiss or mozzarella cheese (4 oz)
- ¼ cup grated Parmesan cheese
Instructions
- 1Melt the butter in a 4-quart nonstick Dutch oven over medium-high heat. Add the sliced onions and stir to coat them evenly. Leave the pot uncovered and cook for 10 minutes, stirring every 3 to 4 minutes.
- 2Turn the heat down to medium-low. Continue cooking for 35 to 40 minutes, stirring thoroughly every 5 minutes. The onions will shrink significantly and turn a deep golden brown. Don't rush this process, as the slow caramelization builds the soup's foundational flavor.
- 3Pour in the beef broth and water, then add the pepper, dried thyme, and bay leaf. Bring the mixture to a boil, then lower the heat. Cover the pot and let it simmer for 15 minutes. Remove and discard the bay leaf.
- 4Ladle the hot soup into oven-safe bowls. Top each with a slice of toasted French bread and an even layer of the shredded Gruyere and Parmesan cheeses.
- 5Broil about 5 inches from the heat for 1 to 2 minutes until the cheese is melted and bubbling. Watch closely so the cheese doesn't burn.
Notes
- Serving: Offer extra slices of toasted French bread on the side for dipping.
- Make ahead: The caramelized onions can be prepared up to 3 days in advance and stored in the fridge. Reheat gently before adding the broth.
- Swap: If you don't have Gruyere, Swiss or a low-moisture mozzarella will work in a pinch.