Description
This classic French Onion Soup recipe features caramelized yellow onions simmered in a rich blend of beef and chicken broth, enhanced with red wine, fresh herbs, and a touch of balsamic vinegar. Topped with toasted French bread slices, olive oil, and a melty combination of Gruyere, Mozzarella, and Parmesan cheeses, this soup offers a perfect balance of deep, savory flavors and cheesy goodness, ideal for a comforting and elegant appetizer or meal.
Ingredients
Scale
Sauce and Soup Base
- 4 tablespoons unsalted butter
- 5 large yellow onions, thinly sliced
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 2 cloves garlic, minced
- 1/2 cup dry red wine
- 32 ounces low-sodium beef broth
- 24 ounces low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/2 tablespoon balsamic vinegar
- Pinch of salt and freshly ground black pepper, to taste
For the Bread and Cheese Topping
- 5 1-inch thick slices of French bread
- 2 tablespoons olive oil
- 1 1/2 cups shredded Gruyere Swiss cheese, room temperature
- 1/4 cup shredded Mozzarella cheese, room temperature
- 2 tablespoons finely grated Parmesan cheese, room temperature
Instructions
- Caramelize the Onions: Melt the unsalted butter in a large heavy-bottomed pot over medium heat. Add the thinly sliced yellow onions, sprinkle with salt and granulated sugar to encourage caramelization. Cook, stirring frequently, until the onions are deeply golden brown and soft, about 40-50 minutes. This slow caramelization brings out the sweet and rich flavors essential to the soup.
- Add Garlic and Deglaze: Stir in the minced garlic and cook for an additional minute until fragrant. Pour in the dry red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to reduce by half, intensifying its flavor.
- Simmer the Soup: Add the low-sodium beef broth, chicken broth, Worcestershire sauce, fresh thyme sprigs, and bay leaf to the pot. Bring the mixture to a gentle simmer and cook uncovered for at least 30 minutes to meld the flavors. Stir in the balsamic vinegar and season with a pinch of salt and freshly ground black pepper to taste. Remove the thyme sprigs and bay leaf before serving.
- Prepare the Bread: While the soup simmers, preheat the oven to 350°F (175°C). Brush each slice of French bread with olive oil on both sides and place them on a baking sheet. Toast in the oven until golden and crisp, about 10-12 minutes. This creates the perfect base to hold the melted cheese on top of the soup.
- Assemble and Broil: Ladle the hot soup into oven-safe bowls or crocks. Place one toasted French bread slice on the surface of the soup in each bowl. Combine the shredded Gruyere, Mozzarella, and finely grated Parmesan cheeses, then generously sprinkle this cheese mixture on top of the bread slices.
- Melt the Cheese: Place the bowls on a baking sheet and broil in the oven for 3-5 minutes, or until the cheese is bubbly, melted, and golden brown. Watch closely to prevent burning. Carefully remove the bowls from the oven and allow to cool slightly before serving.
Notes
- For the red wine, a dry variety such as Cabernet Sauvignon or Merlot works best to avoid overpowering the soup’s flavors.
- Using low-sodium broths helps control the saltiness of the soup, important since the cheese adds additional salt.
- Allow the cheese to come to room temperature before shredding for better melting and texture.
- Be cautious while broiling the cheese topping as it can quickly burn; stay nearby and watch the process.
Keywords: French onion soup, caramelized onions, beef broth soup, cheesy soup, French bread soup, Gruyere soup, classic French recipes