Imagine a soup so divine it could transport you straight to the charming streets of Paris, with a recipe personally crafted by the legendary Maurice Chevalier himself! This isn't just any French onion soup - it's a culinary masterpiece that promises to tantalize your taste buds and warm your soul. With its rich, caramelized onions, deep-flavored broth, and a golden, cheese-covered crust that'll make your mouth water, this recipe is about to become your new obsession in the kitchen.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 large onions, thinly sliced
- 4 cups beef broth
- 1/2 cup dry white wine
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 baguette, sliced
- 1 cup Gruyère cheese, grated
Instructions
- Begin by preparing your ingredients. Peel and thinly slice the 4 large onions using a sharp knife, ensuring uniform thickness for even caramelization.
- In a large heavy-bottomed pot or Dutch oven, heat butter and olive oil over medium-low heat. The combination of fats will help prevent burning and add rich flavor.
- Add the sliced onions to the pot, stirring gently to coat them evenly with the butter and oil mixture. Sprinkle with salt and pepper.
- Cook the onions slowly, stirring occasionally, allowing them to caramelize gradually. This process will take approximately 30-40 minutes. The onions should turn a deep golden brown and develop a sweet, rich flavor.
- Once the onions are beautifully caramelized, add the thyme and stir to distribute the herb evenly.
- Pour in the dry white wine, scraping the bottom of the pot to release any browned bits, which will add depth to the soup's flavor.
- Add the beef broth and bring the mixture to a gentle simmer. Allow the soup to cook for an additional 15-20 minutes to meld the flavors.
- While the soup is simmering, preheat your oven's broiler and slice the baguette into thick rounds.
- Ladle the hot soup into oven-safe bowls, leaving some space at the top.
- Place baguette slices on top of each soup-filled bowl, then generously sprinkle grated Gruyère cheese over the bread.
- Place the bowls under the broiler for 2-3 minutes, watching carefully, until the cheese is melted, bubbly, and slightly golden brown.
- Remove from the broiler carefully, as the bowls will be extremely hot. Let cool for a few minutes before serving.
- Serve immediately, warning guests about the hot bowls and cheese. Enjoy the rich, comforting flavors of this classic French onion soup.
Tips
- Patience is Key: The secret to incredible French onion soup is slow-caramelizing the onions. Don't rush this process - low and slow develops the deepest, sweetest flavor.
- Choose the Right Cheese: Gruyère is traditional, but make sure it's high-quality for the best melting and flavor profile.
- Use a Heavy-Bottomed Pot: This ensures even heat distribution and prevents burning during the long caramelization process.
- Wine Matters: Use a dry white wine you'd actually enjoy drinking. The quality will shine through in the final dish.
- Bread Selection: Use a day-old baguette for the best texture - slightly stale bread absorbs the broth beautifully without becoming soggy.
- Broiler Watch: Keep a close eye when melting the cheese to prevent burning. Those golden-brown bubbles are the mark of a perfect French onion soup!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 15g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 45mg
