French Onion Soup
Comforting and delicious, this classic french onion soup recipe is made with caramelized onions and a savory beef broth. It is topped with crusty sourdough bread and melted Guyere and provolone cheese for a satisfying soup that the whole family will love!
Ingredients
- 3 pounds sweet onions sliced (about 5 large onions)
- 3 tbsp butter
- 1 tbsp olive oil
- 2 garlic cloves minced
- ½ cup dry white wine
- 6 cups beef broth
- 2 tsp Worcestershire sauce
- 2 bay leaves
- 6 sprigs fresh thyme plus more for garnish (or 1 tsp dried thyme)
- salt and ground pepper to taste
- sourdough bread sliced and toasted
- Gruyere cheese sliced or grated
- provolone cheese sliced or grated
Instructions
- Heat the butter and olive oil in a Dutch oven or stock pot on medium heat. Stir in the onions until they are completely coated with the melted butter and oil. Allow them to cook until the bottom starts to turn a light golden brown, then stir. Repeat this process, stirring occasionally until all of the onions are a deep golden brown color, about 35-45 minutes, stirring more frequently toward the end.
- Once the onions are caramelized, add the garlic, stir and cook for an additional 1-2 minutes. Stir in the flour. Cook for another 1-2 minutes, stirring consistently.
- Pour in the white wine to deglaze the pot. Use a wooden spoon or something similar to scrape the brown off the bottom. Cook for about 3-5 minutes. Stir in the beef broth, Worcestershire sauce, bay leaves, thyme, salt and pepper. Bring to a boil. Once the soup is boiling, turn the heat to low and simmer covered for about 20 minutes. Stir occasionally.
- Preheat oven to 400℉. While the soup is simmering, slice your bread and toast in the oven for about 7-10 minutes. Take the bread out and set aside.
- Turn the broiler on high. Set up your broiler-safe ramekins or bowls on a baking sheet. Dish the soup into the bowls and gently set the toasted bread on top followed by the Gruyere and provolone cheese. Place them in the broiler for about 3-5 minutes, consistently checking to make certain that the cheese is not burning.
- Once the cheese turns golden brown, take the soup out of the broiler. Allow it to cool down before serving. Garnish with fresh thyme and enjoy!
Notes
This soup will last in the fridge in an airtight container without the bread and cheese for 3-4 days. You can freeze this soup for up to 3 months.
Be sure to use Broiler-safe ramekins, these french onion soup bowl crocks or other broiler-safe bowls to serve the soup in. I always use my tried and true Corning ware bowls!
You can substitute the bread and cheese in this recipe for different types of your choice! Store bought croutons can also be used instead of the bread as a time saver.
Make this soup vegetarian - use vegetable stock instead of beef broth.