Savory Herb-Infused French Onion Soup

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 6
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Welcome to a cozy classic with a twist: Savory Herb-Infused French Onion Soup. This recipe elevates the traditional dish with fresh herbs and rich flavors, perfect for a comforting meal on chilly days.

Ingredients for Savory Herb-Infused French Onion Soup

The heart of this dish is the yellow onions, which transform into sweet, golden goodness through caramelization. Unsalted butter helps achieve that rich, savory base, while kosher salt and freshly ground black pepper balance the flavors. A hint of garlic and fresh thyme brings out the aromatic side of the soup. Dry white wine adds a subtle complexity, enhancing the overall taste. Beef stock provides a full-bodied broth, and a bay leaf introduces a mild, earthy note. Worcestershire sauce contributes depth and umami. The baguette slices, brushed with olive oil and topped with Gruyere cheese, add a delightful crunch and creamy finish. Finally, fresh parsley brightens the dish right before serving.

Tips & Tricks

  • Use a mandoline slicer for even onion slices, ensuring they cook uniformly.
  • For deeper flavor, let the onions caramelize longer, but watch closely to avoid burning.
  • Preheat the oven-safe bowls slightly to prevent them from cracking under the broiler.

Serving Suggestions

This savory soup pairs beautifully with a crisp green salad dressed in a light vinaigrette. A glass of the same dry white wine used in the soup complements the meal perfectly, offering continuity in flavors. For a heartier spread, serve alongside roasted vegetables or a charcuterie board.

Frequently Asked Questions

Can I use a different type of cheese?
Absolutely! While Gruyere is classic, you can substitute with Swiss or even a sharp cheddar for a different flavor profile.
Is there a vegetarian version?
You can substitute the beef stock with vegetable stock for a vegetarian-friendly version. Consider adding a bit of soy sauce for added depth.
How can I store leftovers?
Store the soup and bread separately in the refrigerator. Reheat the soup on the stove and toast fresh slices of baguette before serving.

Savory Herb-Infused French Onion Soup Recipe Walkthrough

Start by melting the butter in a large pot over medium-low heat. Toss in the sliced onions, salt, and pepper. Let them cook, stirring occasionally, until they turn a gorgeous golden brown—this will take about 40 minutes, so patience is key. Next, add the minced garlic and thyme, giving them a couple of minutes to release their fragrant aromas.

Pour in the white wine to deglaze the pot. Use a wooden spoon to scrape up any browned bits from the bottom. Allow the wine to simmer until it has mostly evaporated, leaving behind a subtle depth of flavor.

Now, add the beef stock, bay leaf, and Worcestershire sauce. Bring everything to a boil, then reduce the heat to low and let it simmer for 30 minutes, allowing the flavors to meld beautifully.

As the soup simmers, preheat your oven to 400°F. Brush the baguette slices with olive oil and toast them until they're golden, which should take about 5-7 minutes.

Once the soup is ready, remove the bay leaf and ladle the soup into oven-safe bowls. Top each bowl with a toasted baguette slice and a generous sprinkle of grated Gruyere cheese.

Place the bowls on a baking sheet and broil in the oven until the cheese is melted and wonderfully bubbly, usually around 2-3 minutes. Finish with a sprinkle of fresh parsley for a pop of color and freshness before serving.

Why You'll Love This Recipe

  • Rich, deep caramelized onion flavor developed over time.
  • Aromatic herbs add a fresh and savory touch.
  • Easy to make yet impressive enough for guests.
  • Perfect for cozy nights or as an elegant starter.

Ingredients

3 lbs yellow onions, thinly sliced
4 tbsp unsalted butter
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 cloves garlic, minced
2 tsp fresh thyme leaves
1/2 cup dry white wine
8 cups beef stock
1 bay leaf
1 tbsp Worcestershire sauce
1 baguette, sliced
8 oz Gruyere cheese, grated
2 tbsp olive oil
1/4 cup chopped fresh parsley

Step-by-step Instructions

1. Melt butter in a large pot over medium-low heat. Add sliced onions, salt, and pepper. Cook, stirring occasionally, until onions are golden brown and caramelized, about 40 minutes.
2. Stir in minced garlic and thyme. Cook for another 2 minutes until fragrant.
3. Pour in white wine to deglaze the pot, scraping up any browned bits. Simmer until the wine has evaporated.
4. Add beef stock, bay leaf, and Worcestershire sauce. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
5. Preheat the oven to 400°F. Brush baguette slices with olive oil and toast until golden, about 5-7 minutes.
6. Remove and discard the bay leaf from the soup. Ladle soup into oven-safe bowls, top each with a toasted baguette slice, and sprinkle generously with grated Gruyere cheese.
7. Place bowls on a baking sheet and broil in the oven until the cheese is melted and bubbly, about 2-3 minutes.
8. Garnish with chopped parsley before serving.

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