French Onion Soup Recipe

Instructions

1. In a large pot or Dutch oven, heat olive oil and butter over medium heat until the butter is melted.
2. Add the thinly sliced onions to the pot, stirring to coat them in the oil and butter. Cook, stirring occasionally, for about 10 minutes, until the onions start to soften and turn translucent.
3. Sprinkle the sugar over the onions and continue to cook, stirring occasionally, for another 20–30 minutes, until the onions are deeply caramelized and golden brown.
4. Add the minced garlic to the pot and cook for an additional 1-2 minutes, until fragrant.
5. Pour in the dry sherry wine, scraping the bottom of the pot to deglaze and loosen any browned bits.
6. Add the beef stock, bay leaf, fresh thyme sprigs, 1 teaspoon of salt, and black pepper to the pot. Bring the soup to a simmer and let it cook, uncovered, for 30–40 minutes, allowing the flavors to meld together.
7. While the soup is simmering, preheat the broiler and arrange the baguette slices on a baking sheet. Brush each slice with olive oil and sprinkle with a pinch of salt.
8. Broil the baguette slices for 1-2 minutes, until golden brown and crispy. Keep an eye on them to prevent burning.
9. Remove the bay leaf and thyme sprigs from the soup and discard them.
10. Ladle the hot soup into oven-safe bowls and top each bowl with 2 baguette slices. Sprinkle a generous amount of shredded Gruyere cheese over the baguette slices.
11. Place the bowls under the broiler for 2-3 minutes, until the cheese is melted and bubbly and the edges of the baguette slices are golden brown.
12. Garnish each bowl with fresh thyme leaves before serving.

Cook Notes and Variations

• For a deeper flavor, you can use a combination of yellow and red onions, or even add in a shallot or two.
• If you don’t have dry sherry wine, you can substitute with dry vermouth or dry white wine.
• To make the soup vegetarian, use vegetable broth instead of beef stock.
• For a richer broth, you can add a splash of Worcestershire sauce or soy sauce.

FAQs (Frequently Asked Questions)

Q: Can I make this soup ahead of time? A: Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3 days. Simply reheat it on the stove or in the microwave before serving, then broil the cheese-topped baguette slices as directed.

Q: Can I freeze French Onion Soup? A: While you can freeze French Onion Soup, the texture of the onions may change slightly upon thawing. It’s best enjoyed fresh for optimal flavor and texture.

Q: Can I use different types of cheese? A: Absolutely! While gruyere cheese is traditional for French Onion Soup, you can experiment with other cheeses such as Swiss, provolone, or even mozzarella for a unique twist.

Keto and Low-Carb Versions

For those following a keto or low-carb diet, you can make a few simple substitutions to create a version of French Onion Soup that fits your dietary needs:

• Skip the baguette slices altogether or use low-carb bread for a keto-friendly option.
• Replace the granulated sugar with a keto-friendly sweetener such as erythritol or stevia.
• Use almond flour or coconut flour as a thickener instead of the traditional flour.

With these substitutions, you can enjoy a delicious bowl of French Onion Soup while staying within your dietary goals.

French Onion Soup is a timeless classic that never fails to impress. With its rich, savory broth and gooey cheese-topped baguette slices, it’s the ultimate comfort food for chilly nights. Whether you’re enjoying it as a starter or as a hearty main course, this soup is sure to warm your soul and delight your taste buds. So gather your ingredients, dust off your Dutch oven, and get ready to savor the irresistible flavors of homemade French Onion Soup.