Description
A rich, savory French onion soup made with bone broth and perfectly caramelized onions, topped with toasted baguette and melted Gruyère cheese for a luxurious comfort food experience.
Ingredients
Scale
- 4 large yellow onions, sliced into half-moons
- 2 medium white onions, sliced into half-moons
- 4 tablespoons unsalted butter
- 1/2 cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
- 6–8 cups beef bone broth (low-sodium recommended)
- 1 tablespoon soy sauce
- 3–4 sprigs fresh thyme
- 1 dried bay leaf
- 2 cloves garlic, minced
- 1 crusty French baguette, sliced into rounds
- Freshly grated Gruyère cheese
- Salt and black pepper to taste
Instructions
- Peel and slice yellow and white onions into thin half-moons.
- Melt 2 tablespoons of butter in a heavy-bottomed Dutch oven over medium heat. Add onions and a pinch of salt. Cook for 15 minutes, stirring occasionally, until softened.
- Reduce heat to medium-low. Add remaining 2 tablespoons of butter. Cook onions for 45-60 minutes, stirring every 10 minutes, until deeply golden brown and caramelized. Add a splash of water if sticking occurs.
- Add minced garlic and fresh thyme sprigs. Cook for 2 minutes until fragrant.
- Pour in white wine to deglaze the pan, scraping up browned bits. Simmer for 2-3 minutes until alcohol evaporates.
- Add bone broth, bay leaf, and soy sauce. Bring to a gentle simmer and cook uncovered for 20 minutes to meld flavors.
- Season with black pepper and salt to taste. Remove bay leaf and thyme sprigs.
- Preheat oven to 400°F (200°C). Toast baguette slices for 5-7 minutes until golden and crispy.
- Ladle hot soup into oven-safe crocks. Top each with a slice of toasted baguette and generously sprinkle with grated Gruyère cheese.
- Broil for 2-3 minutes until cheese is melted, bubbly, and spotted with brown. Watch closely to prevent burning.
- Let cool for a minute before serving immediately.
Notes
Caramelizing onions requires patience; do not rush the process. Use a heavy pot to prevent burning. For a lighter version, substitute olive oil for butter. Ensure bone broth is high quality for best texture. If making ahead, store soup base separately from bread and cheese.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: 1 bowl with 1 slice
- Calories: 450
- Sugar: 12
- Sodium: 900
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 4
- Protein: 18
Keywords: French onion soup, bone broth, caramelized onions, Gruyère cheese, comfort food, winter soup, homemade soup, gluten-free option