Imagine a soul-warming soup that combines the rich, caramelized depth of slowly cooked onions with a luxurious blanket of bubbling Gruyère cheese. This restaurant-quality French Onion Soup isn't just a recipe—it's a culinary experience that will transport you straight to a cozy French bistro, without ever leaving your kitchen. Get ready to impress your family and friends with a dish that looks and tastes like it was crafted by a professional chef!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 large onions, sliced
- 4 cups beef broth
- 1 cup white wine
- 1 tablespoon thyme
- Salt and pepper to taste
- 1 baguette, sliced
- 2 cups Gruyère cheese, shredded
Instructions
- Begin by preparing your ingredients. Slice the 4 large onions thinly and set them aside. Measure out 4 cups of beef broth and 1 cup of white wine. Have 1 tablespoon of thyme ready, along with salt and pepper to taste. Slice the baguette into thick pieces and shred 2 cups of Gruyère cheese.
- In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Once the butter is melted and bubbling, add the sliced onions. Stir to coat the onions in the butter.
- Cook the onions for about 15-20 minutes, stirring occasionally, until they are caramelized and golden brown. This process is crucial for developing the rich flavor of the soup.
- Once the onions are caramelized, add the tablespoon of thyme and season with salt and pepper to taste. Stir well to combine.
- Pour in the 1 cup of white wine, scraping the bottom of the pot to deglaze and release any flavorful bits stuck to the bottom. Allow the wine to simmer for about 5 minutes, letting the alcohol cook off and the flavors meld.
- Next, add the 4 cups of beef broth to the pot. Bring the mixture to a gentle simmer and let it cook for an additional 10 minutes. Taste the soup and adjust the seasoning with more salt and pepper if needed.
- While the soup is simmering, preheat your oven to 400°F (200°C). Arrange the sliced baguette on a baking sheet and toast in the oven for about 5-7 minutes, or until they are golden and crispy.
- Once the soup is ready, ladle it into oven-safe bowls, filling each bowl about three-quarters full. Place a toasted baguette slice on top of each bowl of soup, then generously sprinkle the shredded Gruyère cheese over the bread.
- Carefully place the bowls on a baking sheet and transfer them to the oven. Bake for about 10 minutes, or until the cheese is melted, bubbly, and lightly browned.
- Remove the bowls from the oven (caution: they will be very hot!) and let them cool for a minute before serving. Enjoy your homemade Applebee's-style French Onion Soup!
Tips
- Patience is Key: Take your time caramelizing the onions. Low and slow is the secret to developing those deep, sweet flavors.
- Choose the Right Cheese: Authentic Gruyère makes a huge difference. Don't substitute with lesser cheeses!
- Use a Heavy-Bottomed Pot: This ensures even heat distribution and prevents burning during the caramelization process.
- Wine Matters: Use a dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor profile.
- Oven-Safe Bowls are Essential: Make sure your bowls can withstand high oven temperatures for the final cheese-melting step.
- Fresh Thyme Tip: If possible, use fresh thyme instead of dried for a more vibrant herb flavor.
- Bread Selection: A day-old crusty baguette works best for the topping, as it absorbs the soup while maintaining some crunch.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 18g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 55mg
