Step-by-step instructions
- In a large Dutch oven or pot, melt olive oil and butter over medium heat.
- Add the thinly sliced onions and sprinkle with salt. Stir to coat them evenly.
- Cook, stirring occasionally, checking every 10-15 minutes, until onions are fully caramelized and golden brown (about 30-40 minutes). Lower the heat if they start to stick or burn.
- Stir in the flour and minced garlic with the caramelized onions. Cook for about 2 minutes to eliminate the raw flour taste.
- Pour in the dry white wine (or beef broth) to deglaze the pan, scraping up any browned bits.
- Gradually add the beef broth, fresh thyme, freshly ground black pepper, Worcestershire sauce, and bay leaf. Bring to a simmer and cook uncovered for 30 minutes.
- Meanwhile, about 10 minutes before the soup is finished, preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Arrange the baguette slices in a single layer, brush one side with butter, sprinkle with garlic powder, and toast in the oven for 5 minutes on each side until golden and crisp.
- Remove from the oven and top one side of each toasted baguette slice with shredded Gruyère cheese. Return to the oven for an additional 3-5 minutes until the cheese is melty.
- Ladle soup into bowls, adding one or two cheesy toasts on top. Optionally, sprinkle extra cheese over the soup before serving.
- Use oven-safe bowls or crocks placed on a baking sheet. Ladle soup into each bowl, add a toasted baguette slice on top, and sprinkle about ⅓ cup of shredded Gruyère cheese over each.
- Broil for about 2 minutes until the cheese is melted and bubbly (watch it closely to avoid burning). Serve immediately after removing the bay leaf.
Best ways to enjoy it
When it comes to serving French onion soup with cheesy baguettes, the visual appeal counts as much as the flavor. Use oven-safe bowls for an authentic touch and serve alongside a crisp green salad for a complete meal. You can even add a drizzle of truffle oil or a sprinkle of fresh herbs for an elegant finish. For drinks, consider pairing this dish with a well-balanced red wine that complements the beef broth beautifully.
How to store
Leftovers? Not a problem! You can store French onion soup in an airtight container in the refrigerator for up to 3 days. For longer storage, this soup freezes well—just ensure it cools completely beforehand. To reheat, thaw in the fridge overnight and warm gently on the stove or in the microwave before serving. Note: It’s best to add the cheese-topped baguette fresh just before serving for optimal texture.
Helpful cooking tips
- Caramelization is key: Take your time when cooking the onions. Going slow allows them to develop their sweet, rich flavor.
- Deglazing magic: Scraping up the fond (the brown bits at the bottom of the pan) is essential for adding depth to the flavor of your soup.
- Cheese variety: While Gruyère is traditional, you can also experiment with cheeses like Fontina or Swiss for different flavor profiles.
Creative twists
While traditional French onion soup is delightful as is, you can easily add your personal flair. Consider adding splash of balsamic vinegar or a hint of sherry for complexity. You can also top the soup with sautéed mushrooms or crispy bacon for an extra layer of flavor. For a twist on the classic, try using a savory herb focaccia instead of baguette for the cheesy toast!
Frequently Asked Questions
What is the best way to serve French onion soup?
Serve the soup hot in oven-safe bowls with cheesy crumbed baguettes on top, garnished with fresh herbs if desired. A side salad completes the meal.
How long can you store French onion soup?
You can store homemade French onion soup in the fridge for up to 3 days and freeze it for up to 3 months. Just remember to reheat gently!
Can I make this recipe vegetarian?
Yes! Substitute the beef broth with vegetable broth, and everything else can remain the same. You can also add extra seasonings like soy sauce for a deeper umami flavor.
Enjoy diving into this classic dish, and don’t hesitate to share your experience or ask questions along the way!
