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bowl of traditional French onion soup

Traditional French Onion Soup

Traditional French onion soup is a heartwarming dish made with caramelized onions simmered in a rich beef broth. Topped with a slice of baguette and melted Gruyère cheese, this comforting soup is a classic of French cuisine that offers a perfect blend of flavors.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
caramelizing onions and simmering soup 0 minutes
Total Time 1 hour 30 minutes
Servings: 4 People
Course: Soup, Main Course
Cuisine: French
Calories: 500
Ingredients Method Notes

Ingredients
  

  • For the Soup:
  • 4 large yellow onions thinly sliced
  • 4 tbsp butter
  • 6 cups beef stock or vegetable stock for a vegetarian version
  • 1/2 cup dry white wine optional
  • 2 bay leaves
  • 2 sprigs thyme
  • Salt and pepper to taste
  • For the Topping:
  • 1 baguette sliced
  • 1 1/2 cups Gruyère cheese grated
  • 2 tbsp olive oil for toasting the bread

Method
 

  1. Caramelize the Onions:
  2. Melt the butter in a large pot over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally, for 30-40 minutes until the onions are golden brown and caramelized.
  3. Simmer the Soup:
  4. Once the onions are caramelized, add the wine (if using) and simmer for 2 minutes. Pour in the beef stock, add bay leaves and thyme, and bring the soup to a simmer. Let it cook on low heat for 30-40 minutes to develop the flavors. Add salt and pepper to taste.
  5. Prepare the Croutons:
  6. Preheat the oven to 350°F (175°C). Brush the baguette slices with olive oil and toast them in the oven for about 10 minutes, or until crispy.
  7. Assemble the Soup:
  8. Ladle the soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl, then generously sprinkle with grated Gruyère cheese.
  9. Broil the Cheese:
  10. Preheat the broiler. Place the bowls under the broiler until the cheese is melted and bubbly, about 3-4 minutes. Serve hot.

Notes

  • Vegetarian Option: You can substitute beef stock with vegetable broth for a lighter or vegetarian version.
  • Wine: Adding wine gives the soup a richer depth, but it's optional. Use white wine for a lighter flavor or skip it for a non-alcoholic version.
  • Cheese Substitutes: If Gruyère isn’t available, use Emmental, Swiss, or Comté for similar melting and flavor.