Step-by-Step Instructions
Slice the onions: Cut the onions into ¼-inch thick slices. A mandoline slicer is helpful here for uniform thickness, ensuring even caramelization.
Melt the butter: In a large soup pot or Dutch oven, melt the butter over medium-low heat until it foams. This indicates it’s ready for the onions.
Add onions: Toss the sliced onions into the pot, coating them well in the butter. Keep the pot uncovered.
Caramelize: Cook the onions slowly over medium-low heat, stirring every 10-15 minutes for up to 2 hours. If they start to brown too quickly, lower the heat. You can splash in some white wine to enhance flavor and prevent sticking.
Add flour: Near the end of the caramelization process, sprinkle the flour over the onions. Stir and cook for another 2 minutes to cook out the raw flour taste.
Add wine: Pour in the remaining white wine and raise the heat to medium-high. Stir frequently until the onions are rich, sweet, and deep brown.
Combine broths: Add the beef broth, bouillon, chicken broth, Worcestershire sauce, bay leaves, and thyme. Let the soup simmer on medium heat with the lid slightly cracked for about 45 minutes to let the flavors mingle.
Prepare the baguette: While the soup simmers, preheat the oven to 350°F (175°C). Slice the baguette into ½-inch thick pieces, brush with olive oil if using, and bake for about 5 minutes until slightly toasted.
Melt cheese: Increase the oven temperature to 450°F (230°C). Top each baguette slice with Gruyere cheese and bake until the cheese melts and bubbles, about 5 minutes.
Serve: Remove the bay leaves and thyme stems from the soup. Season with salt and pepper to taste. Ladle the hot soup into bowls, top each serving with the cheesy baguette, and enjoy!
How to Serve Classic French Onion Soup with Gruyere Recipe
Serving this soup is all about presentation. Ladle the soup into shallow bowls or rustic crocks for that traditional look. Place one or two cheesy baguette slices on top, letting some of that melted cheese cascade down into the soup. Pair it with a light green salad or some roasted vegetables for a complete meal. A crisp white wine like Chardonnay will complement the flavors beautifully.
Keeping Leftovers Fresh
To store leftover soup, let it cool before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days. If desired, you can freeze it for longer storage, but it’s best to freeze without the cheese toppings. To reheat, gently warm it on the stove, adding a little water or broth if it has thickened too much.
Pro Chef Tips
- Caramelization is key: Take your time caramelizing the onions. The deeper the color, the richer the flavor!
- Experiment with broths: Try combining beef and vegetable broth for a different flavor profile.
- Add a splash of sherry: Right before serving, a dash of sherry or balsamic vinegar can brighten the flavors beautifully.
Creative Twists
Feel free to adapt this classic recipe! Consider adding sliced mushrooms for an earthy flavor, or incorporating some fresh herbs like rosemary for an aromatic touch. You can also experiment with different types of cheese—Comté or Emmental would work wonderfully alongside or instead of Gruyere.
FAQs
How long does it take to prepare and cook this French Onion Soup?
Overall, the preparation can take about 15-20 minutes, while cooking will require close to 2 hours for the onions to fully caramelize, plus 45 minutes for simmering the soup.
What can I substitute for Gruyere cheese?
If Gruyere isn’t available, you can use Swiss cheese, fontina, or even provolone for a different flavor.
Can I make this dish vegetarian?
Absolutely! Use vegetable broth in place of beef broth and skip the bouillon cube. You might want to sauté a few mushrooms to add depth.
Prepare to indulge in the rich aromas and flavors of this Classic French Onion Soup with Gruyere, which is sure to be a hit at any gathering or as a warming dinner at home. Enjoy the process – and don’t forget to savor every single cheesy bite!
