Soupe à l'Oignon

🕒 Prep: 30 min
🔥 Cook: 1 hour 30 min
🍽 Serves: 6
★★★★★
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This Soupe à l'Oignon, or French Onion Soup, is a classic comfort dish that beautifully combines caramelized onions with rich broth and bubbly, melted cheese. Perfect for a cozy night in or as a starter to impress guests, this recipe delivers warmth and flavor in every spoonful.

Ingredients for Soupe à l'Oignon

Butter and olive oil form the base, offering richness and preventing the onions from sticking as they cook down. The star of the show is, of course, the yellow onions, which we caramelize to bring out their natural sweetness. A touch of sugar helps this process along, while salt and black pepper enhance the flavors. Garlic adds depth and a subtle aromatic note.

All-purpose flour thickens the soup slightly, giving it a heartier body. The combination of beef broth and dry white wine creates a savory, nuanced broth. Bay leaves and fresh thyme add herbal notes, rounding out the soup's flavor profile. Baguette slices and Gruyère cheese are essential for that classic French onion soup finish, providing a crunchy, cheesy topping.

Tips & Tricks

  • For a deeper flavor, caramelize the onions slowly over a lower heat to avoid burning.
  • Use a good quality beef broth for the best taste.
  • If you don’t have oven-proof bowls, broil the cheese-topped baguettes separately and add to the soup before serving.

Serving Suggestions

This soup pairs beautifully with a crisp green salad dressed with a light vinaigrette. A glass of the same dry white wine used in the soup can complement the meal perfectly. For a touch of luxury, serve with a small charcuterie board featuring cured meats and pickled vegetables.

Frequently Asked Questions

Can I use red onions instead of yellow?
Yellow onions are preferred for their sweetness when caramelized, but red onions can be used in a pinch. Expect a slightly different flavor profile.
What can I substitute for Gruyère cheese?
If Gruyère is unavailable, Swiss or Emmental cheese can work well as substitutes.
Is there a vegetarian version?
Yes, substitute the beef broth with a rich vegetable broth to make it vegetarian-friendly.

Soupe à l'Oignon Recipe Walkthrough

Start by heating a large pot over medium heat and melting your butter with olive oil. Once melted, add your thinly sliced yellow onions and garlic. Give them a good stir to coat them evenly with the fat.

Next, sprinkle in sugar, salt, and black pepper. Cook the onions slowly over medium heat, stirring frequently. This step takes patience, about 30-40 minutes, but it's worth it when the onions turn a beautiful caramelized golden brown.

Once caramelized, stir in the flour and let it cook for about 3 minutes. This brief cooking time removes any raw flour taste and helps to thicken the soup.

Gradually add the beef broth and dry white wine, making sure to scrape up any flavorful browned bits from the bottom of the pot. Toss in the bay leaves and fresh thyme, then bring the pot to a gentle simmer for 30 minutes, allowing the flavors to meld together.

While the soup simmers, preheat your oven to 350°F (175°C). Arrange baguette slices on a baking sheet and bake until crispy, about 10 minutes.

To finish, ladle the hot soup into oven-proof bowls. Top each bowl with a slice of toasted baguette and a generous sprinkle of Gruyère cheese. Place the bowls on a baking sheet and bake in the oven until the cheese is bubbly and golden brown, about 10 minutes. Serve hot and enjoy!

Why You'll Love This Recipe

  • Deep, robust flavors from perfectly caramelized onions.
  • Easy to prepare yet elegant enough for entertaining.
  • Rich, cheesy topping that adds a delightful texture contrast.
  • Ingredients are simple and easy to find.

Ingredients

4 tablespoons unsalted butter
2 tablespoons olive oil
8 large yellow onions, thinly sliced
4 cloves garlic, minced
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour
8 cups beef broth
1 cup dry white wine
2 bay leaves
1 tablespoon fresh thyme leaves
1 baguette, sliced
2 cups Gruyère cheese, grated

Step-by-step Instructions

1. In a large pot, melt butter with olive oil over medium heat. Add sliced onions and garlic, stirring to coat.
2. Sprinkle with sugar, salt, and pepper, then cook onions slowly over medium heat for about 30-40 minutes, stirring frequently until caramelized and golden brown.
3. Stir in flour and cook for another 3 minutes.
4. Gradually add beef broth and wine, scraping up any browned bits from the bottom of the pot.
5. Add bay leaves and thyme, bringing the pot to a simmer for 30 minutes.
6. Preheat the oven to 350°F (175°C).
7. Arrange the baguette slices on a baking sheet and bake until crispy, about 10 minutes.
8. Ladle soup into oven-proof bowls, top each with a slice of toasted baguette, and sprinkle generously with Gruyère cheese.
9. Place bowls on a baking sheet and bake in the oven until the cheese is bubbly and golden brown, about 10 minutes.
10. Serve hot and enjoy.

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