Step-by-step instructions
- In a large skillet with high sides, heat the butter and olive oil over medium heat.
- Add the thinly sliced onions, along with the thyme leaves and the bay leaf.
- Cook the onions on low heat, stirring every 10 minutes. This should take about 45 minutes until they are a deep golden caramel color. Adding a teaspoon of salt at this stage helps them release moisture and enhances their flavor.
- Once the onions are caramelized, increase the heat. Pour in the white wine to deglaze the pan, scraping any browned bits from the bottom. Allow it to boil for a few minutes to evaporate the alcohol before adding the beef broth.
- Bring the mixture back to a boil, then reduce the heat to a gentle simmer. At this point, taste and adjust your seasoning with salt and pepper as needed.
- Preheat your broiler.
- Ladle the hot soup into four oven-safe bowls. Place a slice of toasted baguette on top of each bowl.
- Generously sprinkle the grated Gruyere cheese over the baguette slices for that classic melty finish.
- Place the bowls under the broiler for 3 to 5 minutes or until the cheese is golden brown and bubbly. Watch closely to prevent burning.
- Garnish with additional fresh thyme leaves, if desired. Serve hot and enjoy the beautiful layers of flavor!
Best ways to enjoy it
This French onion soup is a satisfying meal on its own, but pairing it with a light salad dressed with vinaigrette enhances the experience. Alternatively, serve it alongside a simple charcuterie board filled with crusty bread, olives, and assorted cheeses for a cozy gathering.
Storage and reheating tips
If you have leftovers (though I doubt you will!), store the soup in an airtight container in the refrigerator for up to three days. When reheating, avoid placing the cheesy topping in the microwave as it won’t retain its delightful texture. Instead, warm the base over medium heat and broil the cheese again for that bubbly finish.
Practical cooking tips
- Patience is key: Don’t rush the caramelizing process; this is where the flavor develops.
- Wine choice: Use a dry white wine for better depth; a sweeter variety can alter the soup’s flavor.
- Cheese: For an extra flavor boost, consider mixing in a bit of Parmesan with your Gruyere.
Creative twists
Feel free to experiment! Try adding a splash of sherry for an earthier tone or incorporating mushrooms for extra umami depth. If you’re vegan or vegetarian, substitute beef broth with a high-quality vegetable stock and use a dairy-free cheese alternative.
Your questions answered
1. Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day, making it a fantastic make-ahead option.
2. What can I substitute for Gruyere cheese?
You can use Swiss or English Cheddar for a different flavor profile. Dairy-free options like vegan cheese are also acceptable.
3. How do I store leftovers properly?
Keep the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid texture changes, and re-broil for that delicious cheesy topping.
Whether you’re a novice cook or a seasoned chef, this easy French onion soup recipe will bring warmth and comfort to your dinner table. Dive in and savor every spoonful!
