Description
A classic French Onion Soup featuring perfectly caramelized onions simmered in a rich blend of beef and chicken broths, deglazed with dry red wine, and enhanced with Worcestershire sauce and fresh herbs. Topped with toasted French bread and a luscious trio of melted Gruyere, Mozzarella, and Parmesan cheeses, broiled to a bubbly golden crust, this soup is comfort in a bowl with deep, savory flavors.
Ingredients
Scale
Soup Ingredients
- 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
Bread and Cheese Topping
- 5 slices French bread, 1-inch thick
- 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
- Sauté Onions: In a large pot over medium-high heat, melt the butter. Add the thinly sliced onions and sauté, stirring often, until softened, about 10 minutes.
- Caramelize Onions: Reduce heat to medium, add salt and sugar, and continue cooking for another 35 minutes. Stir occasionally every 5 minutes or so until the onions are deeply caramelized and almost syrupy.
- Add Garlic: Stir in minced garlic and cook until fragrant, about 20 seconds.
- Deglaze with Wine: Pour in the dry red wine to deglaze the pot, scraping up any browned bits from the bottom and sides for extra flavor.
- Add Broths and Seasonings: Add beef broth, chicken broth, Worcestershire sauce, fresh thyme sprigs, and bay leaf to the pot.
- Simmer Soup: Gently simmer over medium to medium-low heat for about 20 minutes, stirring occasionally to blend flavors.
- Remove Herbs and Season: Remove and discard thyme sprigs and bay leaf. Mix in balsamic vinegar, then taste and adjust seasoning with additional salt and pepper if needed.
- Keep Soup Warm: Lower heat to low, cover the pot to keep the soup hot while you prepare the bread topping.
- Toast Bread: Preheat the oven broiler with rack positioned 6 inches from the heat source. Place French bread slices on a baking sheet and brush both sides with olive oil. Broil for 2-3 minutes total, flipping once, until toasted on both sides. Watch carefully to prevent burning.
- Assemble Bowls: Arrange oven-safe bowls or crocks on a rimmed baking sheet. Fill each bowl approximately two-thirds full with hot soup. Top each with one slice of toasted bread, then sprinkle evenly with Gruyere, Mozzarella, and Parmesan cheeses.
- Broil Cheese Topping: Place the baking sheet under the broiler and cook until the cheese is bubbly and golden brown. The cheese will soften and may fall over the sides of the bowls, creating a crusty seal.
- Serve: Carefully remove from oven and serve immediately, enjoying the rich layers of flavor and comforting texture.
Notes
- This recipe yields a rich and deeply flavorful homemade French Onion Soup with perfectly caramelized onions and a delicious combination of three cheeses.
- Use dry red wine for deglazing; it adds depth to the soup, but you may substitute with additional broth if preferred.
- Keep a close eye on the bread when broiling as ovens vary; it only takes a few minutes to toast both sides.
- Serving bowls should be oven-safe crocks capable of withstanding broiler heat for melting the cheese topping.
- Step-by-step images are helpful for ensuring proper caramelization of onions and cheese browning.
Nutrition
- Serving Size: 1 serving
- Calories: 378
- Sugar: 9 g
- Sodium: 1014 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 60 mg
