Description
This classic French Onion Soup is a rich and comforting dish featuring deeply caramelized onions, aromatic herbs, and a splash of cognac. Topped with toasted French baguette slices and a generous layer of melted Gruyère and Parmesan cheeses, this soup is perfect for a cozy meal and serves eight people.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1½ pounds yellow onions, peeled, halved and thinly sliced
- ½ teaspoon sugar
- 1 teaspoon salt
- 3 tablespoons all-purpose flour
- 1 tablespoon unsalted butter
- 6 cups low sodium or no sodium added beef broth
- 1 cup dry red wine (Pinot Noir, Côtes du Rhône, or Merlot)
- 2 bay leaves
- 3 sprigs thyme
- 3 tablespoons cognac
Toppings
- 8 slices French baguette
- 2 cups shredded Gruyère cheese
- ½ cup grated Parmesan cheese
Instructions
- Caramelize Onions: In a large heavy pot such as a Dutch oven, heat olive oil and 2 tablespoons butter over medium heat until butter melts. Add the sliced onions and stir to coat in the oil. Cover the pot and cook for 20 minutes, stirring every few minutes until onions become transparent.
- Deepen Flavor: Remove lid, stir in sugar and salt, then continue cooking uncovered for another 40 minutes, stirring occasionally until onions are a deep golden color and sweet.
- Make a Roux: Add the 3 tablespoons flour and remaining 1 tablespoon butter to the pot. Stir and cook for 2 to 3 minutes to cook off the raw flour taste.
- Deglaze the Pot: Pour in 1 cup of beef broth and stir, scraping the bottom of the pot to lift any browned bits. Cook about 1 minute until almost all liquid evaporates.
- Add Liquids and Herbs: Add the remaining beef broth, red wine, bay leaves, and thyme sprigs to the pot.
- Simmer: Bring the soup to a boil, then reduce heat to a simmer and cook uncovered for 30 minutes. Remove and discard the bay leaves and thyme sprigs.
- Season and Finish: Taste and adjust seasoning with salt and pepper as needed, then stir in the cognac.
- Prepare Bread and Cheese: Lightly brush baguette slices with olive oil, place on a baking sheet, and toast under the broiler for 30 seconds to 1 minute per side until lightly browned. Spoon soup into oven-safe bowls or keep in the pot, sprinkle about 1 cup Gruyère cheese on top, place toasted bread slices over the cheese, then top with remaining Gruyère and Parmesan cheese.
- Melt Cheese: Preheat oven to 350°F (177°C). Place the pot or bowls in the oven and bake for 20 to 25 minutes until cheese is melted and starting to brown. Serve hot.
Notes
- Use a heavy pot like a Dutch oven to ensure even caramelization and to allow for oven use.
- Toasting the bread before adding it to the soup ensures it remains crisp under the melted cheese.
- For a richer flavor, use a dry red wine such as Pinot Noir, Côtes du Rhône, or Merlot.
- Low sodium beef broth helps control the salt level in the soup.
- Be patient when caramelizing onions; it’s critical for the soup’s deep, sweet flavor.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: French
