Traditional Onion Soup

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 6
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This Traditional Onion Soup is a cozy classic that warms the soul and delights the taste buds. With its rich, savory broth and a luscious topping of melted Gruyère cheese, it’s an irresistible dish perfect for any chilly day.

Ingredients for Traditional Onion Soup

Yellow onions are the star here, offering a perfect balance of sweet and savory when caramelized. The combination of butter and olive oil ensures the onions cook to a golden perfection without burning. Adding dry white wine deglazes the pot, lifting up those flavorful bits stuck to the bottom. The beef broth forms the base of the soup, providing a rich and hearty foundation, while a bay leaf and fresh thyme infuse subtle herbal notes. Finally, Gruyère cheese adds a creamy, nutty finish that pairs beautifully with crispy baguette slices.

Tips & Tricks

  • Use a mandoline slicer for perfectly thin onion slices, which caramelize evenly.
  • Don't rush the onion caramelization; it’s key to the soup’s flavor.
  • If Gruyère isn’t available, try Comté or Emmental as substitutes.

Serving Suggestions

This onion soup shines as a starter or a light main course. Pair it with a crisp green salad dressed in a light vinaigrette for a refreshing contrast. A glass of dry white wine complements the soup’s flavors wonderfully.

Frequently Asked Questions

Can I make this soup ahead of time?
Absolutely! Prepare the soup up to the point before broiling, then refrigerate. Reheat and add the baguette and cheese just before serving.
What if I don’t have oven-safe bowls?
You can broil the cheese on baguette slices separately and place them on the soup just before serving.

Traditional Onion Soup Recipe Walkthrough

Start by melting the butter with olive oil in your favorite large pot over medium heat. This combo helps the onions caramelize beautifully. Toss in those sliced onions and let them cook, stirring every now and then. You’ll want them to transform into a golden brown, which takes about 25-30 minutes — patience pays off here!

Next, pour in the white wine. As it sizzles, use your spoon to scrape up the browned bits from the pot. This step is crucial for adding depth to the soup. Let it bubble away for a couple of minutes until the alcohol cooks off.

Now, add the beef broth, bay leaf, and thyme. Bring it all to a boil, then lower the heat and allow it to simmer gently for 30 minutes. This gives the flavors time to meld together. Don’t forget to season with salt and pepper to your liking, and remove the bay leaf before serving.

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

Why You'll Love This Recipe

  • Simple ingredients that pack a flavorful punch.
  • Perfectly caramelized onions give it a deep, rich taste.
  • Melty Gruyère cheese creates a comforting, gooey topping.
  • Impressive yet easy enough for a weeknight dinner.

Ingredients

4 large yellow onions, thinly sliced
4 tbsp unsalted butter
1 tbsp olive oil
8 cups beef broth
1/2 cup dry white wine
1 bay leaf
1 tsp fresh thyme leaves
Salt and pepper to taste
1 baguette, sliced
2 cups grated Gruyère cheese

Step-by-step Instructions

1. Melt the butter and olive oil in a large pot over medium heat.
2. Add the sliced onions and cook, stirring occasionally, until they are golden brown and caramelized, about 25-30 minutes.
3. Stir in the wine, scraping up any browned bits from the bottom of the pot, and cook for 2-3 minutes.
4. Add the beef broth, bay leaf, and thyme. Bring to a boil, then reduce heat and let simmer for 30 minutes.
5. Season with salt and pepper to taste, and remove the bay leaf.
6. Preheat the broiler. Ladle the soup into oven-safe bowls, top with baguette slices, and sprinkle with Gruyère cheese.
7. Broil until the cheese is melted and bubbly, about 3-5 minutes. Serve hot.

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