Rich French Onion Soup with cheesy topping.

This French Onion Soup is a rich and comforting dish featuring caramelized onions simmered in a savory beef broth, topped with toasted baguette slices and melted Gruyère cheese. The soup’s deep flavor comes from slow cooking the onions until they’re sweet and golden, then deglazing with white wine for added richness. The toasted bread and bubbly cheese create a delightful, hearty topping. This soup pairs beautifully with a light green salad dressed in a tangy vinaigrette to balance its richness. For added heartiness, serve with extra toasted baguette slices or a side of roasted vegetables for a complete, cozy meal.

Ingredients

• 6 large yellow onions, thinly sliced
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 4 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 8 cups beef broth (or vegetable broth for a vegetarian option)
• 2 bay leaves
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
• Salt and pepper to taste
• 1 baguette, sliced into rounds
• 2 cups grated Gruyère cheese

Directions

1. Caramelize the Onions: In a large pot, melt butter and olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for about 10-15 minutes until softened. Stir in sugar and continue cooking for 30-40 minutes, stirring frequently, until the onions are deeply caramelized and golden brown.
2. Add Garlic and Wine: Add minced garlic and cook for 1 minute. Pour in white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce for 2-3 minutes.
3. Simmer the Soup: Add beef broth, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce heat and let it simmer for 30 minutes to develop flavor. Discard the bay leaves before serving.
4. Prepare the Baguette: Preheat your broiler. Place baguette slices on a baking sheet, brush with olive oil, and toast under the broiler until golden and crisp.
5. Assemble and Serve: Ladle the soup into oven-safe bowls. Top each bowl with a slice of toasted baguette and a generous amount of grated Gruyère cheese. Place the bowls under the broiler until the cheese is melted and bubbly, about 3-4 minutes.
6. Enjoy! Serve hot, garnished with extra thyme if desired.