Description
A classic French Onion Soup recipe featuring caramelized onions simmered in a rich blend of beef and chicken broths, enhanced with red wine, herbs, and balsamic vinegar. Topped with toasted French bread slices and a gooey blend of Gruyere, Mozzarella, and Parmesan cheeses, this comforting soup is perfect for cozy dinners or entertaining guests.
Ingredients
Scale
Sauté Base
- 4 tablespoons unsalted butter
- 5 large yellow onions, thinly sliced
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 2 cloves garlic, minced
Soup
- 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
Toppings
- 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: In a large heavy-bottomed pot or Dutch oven, melt the unsalted butter over medium heat. Add the thinly sliced yellow onions along with 1 teaspoon salt and 1 teaspoon granulated sugar. Cook slowly, stirring occasionally, for about 40 minutes until the onions are deeply caramelized and golden brown. Add the minced garlic during the last few minutes of cooking to soften and develop flavor.
- Deglaze with Wine: Pour in 1/2 cup dry red wine to deglaze the pot, scraping up the browned bits from the bottom with a wooden spoon. Let the wine reduce by half, about 5 minutes, concentrating its flavors.
- Add Broths and Seasonings: Stir in 32 ounces low-sodium beef broth, 24 ounces low-sodium chicken broth, 1 tablespoon Worcestershire sauce, 2 sprigs of fresh thyme, and 1 bay leaf. Bring the mixture to a simmer, and let it cook uncovered for 30 minutes to allow the flavors to meld.
- Finish the Soup: Remove the thyme sprigs and bay leaf. Stir in 1/2 tablespoon balsamic vinegar and season with a pinch of salt and freshly ground black pepper to taste. Keep the soup warm on low heat while preparing the bread and cheese topping.
- Prepare the Bread: Preheat the oven to 350°F (175°C). Brush both sides of the 5 one-inch thick slices of French bread with 2 tablespoons olive oil. Place them on a baking sheet and toast in the oven until golden and slightly crisp, about 10 minutes, flipping halfway through.
- Assemble and Broil: Ladle the hot soup into oven-safe bowls. Place one toasted bread slice on top of each bowl of soup. Generously sprinkle with a mixture of 1 1/2 cups shredded Gruyere, 1/4 cup shredded Mozzarella, and 2 tablespoons finely grated Parmesan cheeses. Place the bowls under the preheated broiler for 3-5 minutes or until the cheese is melted, bubbly, and golden brown.
- Serve: Carefully remove the bowls from the oven (use oven mitts). Let cool slightly, then serve the rich and flavorful French Onion Soup immediately while hot.
Notes
- Use dry red wine such as Cabernet Sauvignon or Merlot for best flavor in deglazing.
- Low-sodium broth allows better control over the soup’s saltiness.
- Room temperature cheese melts more evenly under the broiler.
- Oven-safe bowls are necessary to broil the cheese topping safely.
- Make sure to watch the soup closely under the broiler to prevent burning the cheese.
Keywords: French Onion Soup, caramelized onions, French bread, Gruyere cheese, comfort food, classic soup