Classic Onion Soup

Name: Classic Onion Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 6 tbsp unsalted butter; 4 large yellow onions, thinly sliced; 2 cloves garlic, minced; 2 tsp salt; 1/2 tsp black pepper; 1 tbsp all-purpose flour; 8 cups beef broth; 1/2 cup dry white wine; 1 bay leaf; 1/2 tsp dried thyme; 1 baguette, sliced; 2 cups Gruyère cheese, grated

🕒 Prep: 15 min

🔥 Cook: 1 hour

🍽 Serves: 4

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Classic Onion Soup is a comforting dish that brings warmth and depth to any meal. This recipe focuses on creating rich, caramelized onions and a savory broth that's perfect for cozy evenings.

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Ingredients for Classic Onion Soup

Butter is the base for caramelizing the onions, adding a rich flavor. Yellow onions provide a sweet, robust taste when caramelized. Garlic adds a pleasant aromatic depth. Salt and black pepper balance the flavors. Flour helps thicken the soup slightly, giving it a nice body. Beef broth forms the foundation of the soup, providing a rich and savory flavor. White wine adds acidity and depth. Bay leaf and thyme infuse the soup with subtle herbal notes. Finally, baguette and Gruyère cheese create a delightful, crispy, and cheesy topping.

Tips & Tricks

Caramelize the onions slowly for the best flavor — don't rush this step.
Use a good quality beef broth for a richer taste.
If you don’t have oven-safe bowls, melt the cheese on the baguettes first, then place them on the soup.

Serving Suggestions

Pair this soup with a simple side salad tossed in a light vinaigrette to balance the rich flavors. A glass of the same white wine used in the soup is a perfect accompaniment.

Frequently Asked Questions

Can I use a different type of cheese?: Absolutely! Try Swiss or Emmental if you can't find Gruyère.
Can I make this soup vegetarian?: Yes, substitute the beef broth with a rich vegetable broth.
How do I store leftovers?: Refrigerate in an airtight container for up to three days. Reheat gently on the stove.

Classic Onion Soup Recipe Walkthrough

Start by melting the butter in a large pot over medium heat. Once it's melted, add your thinly sliced onions. Stir them occasionally for about 30 minutes until they turn a deep, caramel color — this is where the magic happens, so be patient!

Next, toss in the minced garlic, salt, and pepper. Cook for just a minute or two until you can smell the garlic. Sprinkle the flour over the onions and mix them well, cooking for another couple of minutes to get rid of the raw flour taste.

Slowly pour in the beef broth while stirring to avoid lumps, then add the white wine, bay leaf, and thyme. Bring this to a gentle simmer and let it cook for about 30 minutes, stirring occasionally to keep all those flavors mingling.

While your soup is simmering, preheat your oven broiler. Lay out the baguette slices on a baking sheet and toast them until they're golden on both sides. Once your soup has finished simmering, remove the bay leaf.

Ladle the hot soup into oven-safe bowls, top each with a toasted baguette slice, and generously sprinkle with Gruyère cheese. Place the bowls under the broiler for 3-5 minutes, just until the cheese is melted and bubbly. Serve hot, and enjoy!

Why You'll Love This Recipe

Rich, deep flavors from perfectly caramelized onions.
Simple ingredients that come together beautifully.
Perfect for a comforting and satisfying meal.
Gooey, cheesy topping that elevates the dish.

Ingredients

6 tbsp unsalted butter

4 large yellow onions, thinly sliced

2 cloves garlic, minced

2 tsp salt

1/2 tsp black pepper

1 tbsp all-purpose flour

8 cups beef broth

1/2 cup dry white wine

1 bay leaf

1/2 tsp dried thyme

1 baguette, sliced

2 cups Gruyère cheese, grated

Step-by-step Instructions

1. Melt butter in a large pot over medium heat. Add sliced onions and cook, stirring occasionally, until caramelized, about 30 minutes.

2. Add minced garlic, salt, and black pepper to the pot. Cook for 1-2 minutes until fragrant.

3. Sprinkle flour over the onions and stir to coat. Cook for an additional 1-2 minutes.

4. Gradually add beef broth, stirring constantly, followed by the white wine, bay leaf, and thyme. Bring the mixture to a simmer and cook for 30 minutes, stirring occasionally.

5. Preheat the oven broiler. Place baguette slices on a baking sheet and toast until golden brown on both sides.

6. Remove the bay leaf from the soup. Ladle the soup into oven-safe bowls, place toasted baguette slices on top, and sprinkle generously with Gruyère cheese.

7. Place bowls under the broiler until the cheese is melted and bubbly, about 3-5 minutes. Serve hot.

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