Description
This Easy French Onion Soup recipe features deeply caramelized onions simmered in a rich beef broth, enhanced with garlic, thyme, and a touch of tomato paste. Finished with homemade crispy croutons and a generous topping of melted mozzarella and Swiss cheese baked to bubbly perfection, this classic soup is comforting and flavorful, perfect for cozy meals.
Ingredients
Scale
Soup Base
- 8 yellow onions, sliced
- 1/4 cup olive oil
- 1/4 cup unsalted butter
- 6 garlic cloves, finely chopped
- 2 tbsp Worcestershire sauce
- 1/3 cup dry white wine (Chardonnay)
- 5-6 cups beef stock
- 2 tbsp tomato paste
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp pepper
- 1 tbsp fresh thyme
Croutons
- 1 old baguette, chopped into half-inch cubes
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp salt (or to taste)
Cheese Topping
- 1.5 cups shredded mozzarella
- 6-8 slices Swiss cheese
Instructions
- Prep Croutons: Preheat your oven to 400°F. Chop the baguette into half-inch cubes and place them in a medium bowl. Add olive oil, garlic powder, and salt; mix well. Adjust seasonings as needed. Spread the croutons evenly on a baking sheet and bake for 7-10 minutes until golden. Remove and set aside.
- Slice Onions: Thinly slice the yellow onions and set aside for caramelizing.
- Caramelize Onions: In a large pot, heat olive oil and butter over low to medium heat. Add the sliced onions and sugar. Sauté gently for 30 to 45 minutes, stirring frequently to prevent sticking, until the onions are deeply caramelized and golden brown.
- Sauté Aromatics: Add the chopped garlic, fresh thyme, and salt to the caramelized onions. Cook for an additional 2-3 minutes to infuse flavors.
- Add Tomato Paste: Stir in the tomato paste and cook for 2-3 minutes until it deepens to a darker red color.
- Deglaze: Pour in the white wine and simmer for 2-3 minutes until the wine reduces by half, lifting any browned bits from the pot.
- Add Stock and Worcestershire: Stir in Worcestershire sauce and beef stock. Taste and adjust seasoning if necessary.
- Simmer Soup: Bring the soup to a gentle simmer and cook for 5 to 7 minutes to meld flavors.
- Assemble Bowls: Turn off heat and ladle soup into oven-safe bowls. Top each bowl with a layer of baked croutons, then sprinkle shredded mozzarella and place Swiss cheese slices on top.
- Bake to Finish: Place the bowls in the 400°F oven and bake for about 5 minutes or until the cheese is bubbly and slightly browned.
- Serve: Carefully remove from oven and enjoy the soup immediately for best flavor and texture.
Notes
- This recipe yields rich, deeply flavored caramelized onions that create an incredible depth in the soup.
- Homemade croutons add a crunchy, savory complement to the cheesy topping.
- Use an oven-safe bowl to finish the soup with melted cheese under the broiler or oven.
- This soup is a great way to use up extra onions and is perfect for cozy, cold days.
- Adjust seasoning to taste especially after deglazing and adding stock.
- If using store-bought croutons, skip the homemade crouton prep steps.
Nutrition
- Serving Size: 1 serving
- Calories: 740
- Sugar: 17 g
- Sodium: 1959 mg
- Fat: 44 g
- Saturated Fat: 16 g
- Unsaturated Fat: 25 g
- Trans Fat: 0.5 g
- Carbohydrates: 62 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 64 mg
