Classic French Onion Soup
ID: 72d1e50b...
A deeply flavorful and comforting classic French Onion Soup. It features slow-caramelized sweet yellow onions cooked down into a rich jam, simmered in a savory beef broth, and topped with crispy ciabatta toasted with nutty melted Gruyere cheese.
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🍳 Cooking Flow
Caramelize the sliced sweet onions with butter, olive oil, brown sugar, and salt over medium heat for 45 minutes until jammy. → Add garlic, then deglaze the pot with red wine. → Pour in the beef stock, add fresh thyme sprigs, and simmer the soup. → Toast ciabatta slices with olive oil at 350°F (175°C), then top with Gruyere, thyme, and pepper, and bake until melted. → Serve the hot soup topped with the cheesy toasted bread.
Cooking Steps
Brief Cooking Order
Caramelize the sliced sweet onions with butter, olive oil, brown sugar, and salt over medium heat for 45 minutes until jammy. → Add garlic, then deglaze the pot with red wine. → Pour in the beef stock, add fresh thyme sprigs, and simmer the soup. → Toast ciabatta slices with olive oil at 350°F (175°C), then top with Gruyere, thyme, and pepper, and bake until melted. → Serve the hot soup topped with the cheesy toasted bread.
Introduction
A deeply flavorful and comforting classic French Onion Soup. It features slow-caramelized sweet yellow onions cooked down into a rich jam, simmered in a savory beef broth, and topped with crispy ciabatta toasted with nutty melted Gruyere cheese.
Step 1
Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large Dutch oven over medium heat.
Step 2
Add the sliced sweet yellow onions to the pot, followed by 1 tablespoon of brown sugar and a generous pinch of salt. Stir to combine.
Step 3
Cook the onions on medium heat for about 45 minutes, stirring occasionally, until they are deeply caramelized, sweet, and reduced to an onion jam texture.
Step 4
Stir in the minced garlic and cook for about 30 seconds to remove the raw garlic bite.
Step 5
Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom, and let it cook down for a minute.
Ingredients List
Important Notes
Caramelizing the onions slowly is the key to this recipe; do not rush the process by turning up the heat, or the onions will burn instead of caramelizing properly.
Using a heavy pot like a cast-iron Dutch oven helps conduct heat evenly for the long cooking process.
If Gruyere cheese is too expensive, you can substitute it with a mixture of cheddar and freshly grated Parmesan for a similar sharp, nutty flavor profile.
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