Description
French Onion Soup is a classic French dish featuring deeply caramelized onions simmered in a savory broth, topped with toasted rustic bread and melted Gruyère cheese. This hearty soup offers a perfect balance of sweet, savory, and umami flavors, finished under the broiler for a golden cheesy crust. Ideal for a comforting meal or elegant appetizer.
Ingredients
Scale
Soup
- 6 tablespoons (90g) unsalted butter, plus more for bread
- 3 pounds (1.4kg) yellow or mixed onions, sliced 1/8 inch thick
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup (120ml) dry sherry (such as Amontillado)
- 2 quarts (1.8L) homemade or store-bought low-sodium chicken stock
- 2 sprigs thyme
- 1 bay leaf
- 1 teaspoon (5ml) Asian fish sauce (optional)
- 1 teaspoon (5ml) cider vinegar
Toppings & Garnish
- 8 bowl-size slices rustic bread, toasted until crisp
- 1 medium clove garlic
- 1 pound (450g) Gruyère cheese, grated
- Freshly minced chives, for garnish
Instructions
- Caramelize Onions: In a large stainless steel saucepan or two large skillets, melt the butter over medium-high heat until it foams. Add the sliced onions, cooking and stirring occasionally until softened, about 8 minutes. Reduce heat to medium-low and continue cooking, stirring frequently, until the onions turn rich golden-brown and develop deep sweetness, for 1 to 2 hours. If the onions or browned bits start to stick or threaten to burn, add a tablespoon of water, scrape the bottom to loosen browned bits, and continue cooking. Season with salt and pepper.
- Deglaze with Sherry: Add the dry sherry to the onions and bring to a simmer, scraping up any browned bits stuck to the pan. If using two skillets, divide the sherry between them and then transfer all contents into a single pot or Dutch oven. Cook until the alcohol aroma dissipates, about 3 minutes.
- Simmer Soup: Add the chicken stock, thyme sprigs, and bay leaf to the onions. Increase heat to medium-high and bring the mixture to a gentle simmer. Lower heat and simmer uncovered for 20 minutes to allow flavors to meld.
- Finish Soup Base: Stir in the Asian fish sauce if using, and the cider vinegar. Season again with salt and pepper to taste. Remove and discard the thyme sprigs and bay leaf.
- Prepare Toasts: Preheat your oven broiler and move the oven rack to the top position. Butter the toasted rustic bread slices and rub each with the cut side of the garlic clove until fragrant.
- Assemble Bowls: Spoon a small amount of broth into the bottom of 4 ovenproof serving bowls. Top with half the garlic-rubbed toasts and sprinkle generously with grated Gruyère. Ladle more soup, including generous onion pieces, on top until the bowls are nearly full. Add the remaining toasts, pressing them down to submerge as much as possible, then cover with the remaining cheese.
- Broil to Finish: Place the bowls on a rimmed baking sheet and broil until the cheese melts and is browned in spots, forming a bubbly, golden crust.
- Garnish and Serve: Sprinkle freshly minced chives over the top and serve immediately while hot and steaming.
Notes
- This recipe relies on slow caramelization of onions to develop intense flavor—do not rush this crucial step.
- Using a sturdy ovenproof bowl is important for broiling the cheese topping safely.
- If you prefer a vegetarian version, substitute vegetable broth for the chicken stock and omit fish sauce.
- For a gluten-free adaptation, use gluten-free rustic bread for the toasts.
- Gruyère cheese can be substituted with Emmental or Comté for similar melt and flavor.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 recipe)
- Calories: 1000 kcal
- Sugar: 21 g
- Sodium: 2653 mg
- Fat: 57 g
- Saturated Fat: 33 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 6 g
- Protein: 52 g
- Cholesterol: 172 mg
