Description
Classic French Onion Soup featuring rich caramelized onions simmered in a flavorful broth, topped with toasted French bread and a decadent blend of melted Gruyere, Mozzarella, and Parmesan cheeses.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 5 large yellow onions, thinly sliced
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 2 cloves garlic, minced
- 1/2 cup dry red wine
- 32 ounces low-sodium beef broth
- 24 ounces low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/2 tablespoon balsamic vinegar
- Pinch of salt and freshly ground black pepper, to taste
- 5 slices French bread, about 1-inch thick
- 2 tablespoons olive oil
- 1 & 1/2 cups shredded Gruyere Swiss cheese, room temperature
- 1/4 cup shredded Mozzarella cheese, room temperature
- 2 tablespoons finely grated Parmesan cheese, room temperature
Instructions
- In a large pot over medium-high heat, melt the butter. Add the thinly sliced onions and sauté, stirring frequently, until softened, about 10 minutes.
- Reduce the heat to medium, then stir in the salt and sugar. Continue cooking the onions, stirring occasionally every 5 minutes, for about 35 minutes until they are deeply caramelized and syrupy in texture.
- Stir in the minced garlic and cook for about 20 seconds until fragrant.
- Pour in the dry red wine to deglaze the pot, scraping any browned bits off the bottom and sides to incorporate their flavor into the soup.
- Add the beef broth, chicken broth, Worcestershire sauce, fresh thyme sprigs, and bay leaf to the pot.
- Let the soup gently simmer over medium to medium-low heat for approximately 20 minutes, stirring occasionally to blend the flavors.
- Remove and discard the thyme sprigs and bay leaf. Stir in the balsamic vinegar, then taste the soup and season with additional salt and freshly ground black pepper as needed.
- Reduce heat to low and cover the soup to keep it hot as you prepare the bread.
- Preheat the oven broiler with the rack positioned about 6 inches from the heat source. Arrange the French bread slices on a baking sheet and brush both sides with olive oil. Broil the bread for 2 to 3 minutes total, flipping once, until toasted and golden brown on both sides. Watch carefully to prevent burning.
- Place oven-safe bowls or crocks on a rimmed baking sheet. Fill each bowl about two-thirds full with the hot soup. Top each with one toasted bread slice, then sprinkle evenly with the shredded Gruyere, Mozzarella, and grated Parmesan cheeses.
- Return the bowls to the broiler and broil until the cheese is bubbly, golden brown, and starts to spill over the edges, forming a delicious crusty seal.
- Carefully remove from the oven and serve the French Onion Soup immediately. Enjoy the rich flavors and comforting textures!
Notes
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 378
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 50 mg