Description
This Dutch Oven French Onion Soup recipe delivers a rich and savory classic French comfort dish. Caramelized onions cooked slowly in butter and olive oil build a deep, sweet flavor, complemented by beef broth, white wine, and fresh thyme. Topped with toasted baguette slices and melted Gruyère cheese broiled to golden perfection, this soup is a cozy and satisfying meal perfect for chilly days.
Ingredients
Scale
Soup Ingredients
- 4 large onions, thinly sliced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 8 cups beef broth
- 1 cup dry white wine
- 2 teaspoons fresh thyme leaves
- Salt and pepper to taste
Topping Ingredients
- 8 slices of baguette
- 2 cups grated Gruyère cheese
Instructions
- Heat Butter and Oil: In a Dutch oven, melt the butter and olive oil over medium heat to prepare the base for caramelizing the onions.
- Caramelize Onions: Add the thinly sliced onions and sugar, cooking slowly over medium heat until they turn golden brown and sweetly caramelized, about 30 to 40 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional minute to release its aroma.
- Deglaze with Wine: Pour in the white wine while scraping the bottom of the pot to lift any browned bits, adding rich flavor to the soup.
- Add Broth and Thyme: Pour in the beef broth and add the fresh thyme leaves. Bring the mixture to a gentle simmer to meld flavors.
- Season Soup: Taste and season with salt and freshly ground black pepper according to preference.
- Preheat Oven: Preheat your oven to 350°F (175°C) in preparation for toasting the baguette slices.
- Toast Baguette Slices: Arrange the baguette slices on a baking sheet and toast them in the oven until they turn golden brown and crisp.
- Assemble Soup Bowls: Ladle the hot soup into bowls and top each with a toasted baguette slice, then generously sprinkle grated Gruyère cheese over the bread.
- Broil Cheese Topping: Place the bowls under the oven broiler until the cheese melts, bubbles, and turns golden for a delightful crust.
Notes
- Use a heavy-bottomed Dutch oven to ensure even heat distribution for perfect caramelization.
- Stir onions frequently during caramelization to prevent burning and promote even browning.
- Dry white wine adds depth but can be substituted with additional beef broth if desired.
- Gruyère cheese is traditional, but Swiss or mozzarella can be used as alternatives.
- Be careful when broiling soup bowls; use oven mitts and place bowls on a baking sheet for stability.
- For a vegetarian version, substitute beef broth with vegetable broth and omit wine if preferred.
