French Onion Classic Soup (Printer-Friendly)
A comforting classic featuring buttery caramelized onions, savory broth, and melted cheese atop toasted bread.
# List of Ingredients:
→ Fats
01 -
2 tablespoons olive oil
02 -
3 tablespoons unsalted butter
→ Vegetables
03 -
1.5 pounds yellow onions, peeled, halved, and thinly sliced
04 -
0.5 teaspoon sugar
05 -
1 teaspoon salt
→ Dry Ingredients
06 -
3 tablespoons all-purpose flour
→ Liquids
07 -
6 cups low sodium beef broth
08 -
1 cup dry red wine (e.g., Pinot Noir, Côtes du Rhône, Merlot)
09 -
3 tablespoons cognac
→ Herbs
10 -
2 bay leaves
11 -
3 sprigs fresh thyme
→ Bread and Cheese
12 -
8 slices French baguette
13 -
2 cups shredded Gruyere cheese
14 -
0.5 cup grated Parmesan cheese
# Preparation Steps:
01 -
In a large Dutch oven, heat olive oil and 2 tablespoons butter over medium heat until melted. Add sliced onions, stir to coat, cover, and cook for 20 minutes, stirring every few minutes until onions are translucent.
02 -
Remove lid, stir in sugar and salt, then cook uncovered for 40 minutes, stirring occasionally until onions are deeply golden and sweet.
03 -
Add flour and remaining 1 tablespoon butter to onions, stirring continuously and cooking for 2 to 3 minutes to eliminate raw flour taste.
04 -
Gradually pour 1 cup of beef broth into the pot while stirring to deglaze and lift browned bits from the bottom; cook for 1 minute until liquid evaporates slightly.
05 -
Stir in remaining beef broth, red wine, bay leaves, and thyme sprigs, then bring mixture to a boil.
06 -
Reduce heat to low and simmer uncovered for 30 minutes. Remove and discard bay leaves and thyme sprigs.
07 -
Adjust seasoning with salt and pepper to taste, then stir in cognac.
08 -
Preheat broiler. Lightly brush baguette slices with olive oil and toast under broiler for 30 seconds to 1 minute per side until golden.
09 -
Ladle soup into an ovenproof pot, sprinkle 1 cup Gruyere over the surface, arrange toasted bread slices on top, then layer remaining Gruyere and Parmesan cheeses evenly.
10 -
Bake in a preheated 350°F (177°C) oven for 20 to 25 minutes until cheese is melted and lightly browned. Serve hot.
# Additional Suggestions:
01 -
Yellow onions provide optimal sweetness and flavor; substitute shallots for a balanced taste. Use quality low sodium beef broth for controlled salt levels. Preferred wines include Pinot Noir or Merlot, and cognac can be replaced with brandy or omitted if desired.
02 -
Store leftovers in airtight containers refrigerated for up to 4 days or freeze for up to 3 months.