This Provencal Onion Soup is a warm hug in a bowl, perfect for those chilly nights when you crave something comforting yet sophisticated. With its roots in French cuisine, this version adds a touch of Provence with aromatic herbs that elevate the classic onion soup to new heights.
Yellow onions are the star of the show, caramelizing into a sweet and savory base. Butter and olive oil work together to provide richness and help the onions brown evenly. A blend of beef broth and chicken broth creates a hearty, savory foundation. Dry white wine adds acidity and depth to the soup, balancing the sweetness of the onions. The aromatic herbes de Provence and a single bay leaf infuse the soup with a fragrant, herbal note. Finally, Gruyere cheese is melted on top to create a deliciously gooey, golden finish.
This Provencal Onion Soup pairs beautifully with a simple green salad dressed in a light vinaigrette. A glass of the same dry white wine used in the recipe complements the meal nicely. For a heartier meal, serve alongside roasted chicken or pork.
Start by melting the butter and olive oil in a large pot over medium heat. Toss in the sliced yellow onions and give them a good stir to coat them in the fat. Cook, stirring occasionally, until the onions turn a nice golden brown, which should take about 30 minutes. This may seem like a long time, but trust me, the patience pays off with rich, sweet flavors.
Once the onions are beautifully caramelized, stir in the herbes de Provence and the bay leaf. Let them cook for an additional 5 minutes, just enough to release their fragrant oils. Next, pour in the dry white wine. As it sizzles, use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot — these are flavor gold! Allow the wine to reduce slightly.
Now, add the beef broth and chicken broth to the pot. Bring everything to a gentle simmer, and season with salt and pepper to taste. Let the soup simmer uncovered for about 30 minutes, allowing all those wonderful flavors to meld together.
While the soup is simmering, preheat your oven to 400°F. Arrange the baguette slices on a baking sheet and toast them in the oven until they're golden and crisp, about 5 minutes per side. Once the soup has finished simmering, ladle it into oven-safe bowls, place a couple of toasted baguette slices on top, and sprinkle generously with Gruyere cheese.
Finally, place the bowls on a baking sheet and bake in the oven until the cheese is bubbly and golden, about 10 minutes. Serve hot, and enjoy!
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