Soupe à l’Oignon, the beloved French Onion Soup, is a timeless classic about depth of flavor and heartwarming comfort. This rich and savory soup showcases caramelized onions simmered in a hearty beef broth and topped with a crispy, gratinéed cheese crust. It’s a soul-satisfying dish that combines simplicity with gourmet elegance, perfect for chilly evenings or as an indulgent starter. Soupe à l’Oignon is not just a meal but an experience, inviting you to savor each spoonful and enjoy the layers of flavor that have made this soup a favorite in French cuisine for generations.
AuthorJulia ForesekCategoryFrench, Main Course, Soups & BrothsDifficultyIntermediateCaramelize the Onions:
In a large pot or Dutch oven, melt butter with olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are deeply caramelized and golden brown. This process can take 30-40 minutes. Halfway through, sprinkle sugar and a pinch of salt to help the onions caramelize.
Deglaze the Pot:
Add minced garlic to the onions and cook for another 1-2 minutes until fragrant. Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom.
Simmer the Soup:
Add the beef stock, bay leaf, thyme, salt, and pepper. Bring the mixture to a simmer, then lower the heat and let it cook for about 30 minutes. Adjust the seasoning as needed.
Prepare the Bread and Cheese:
Preheat your oven's broiler. Place the baguette slices on a baking sheet and broil until they are toasted and golden brown. Be careful to watch them closely to avoid burning.
Assemble and Broil:
Ladle the hot soup into oven-safe bowls. Place one or two toasted baguette slices on top of each bowl of soup, then sprinkle generously with Gruyère and a touch of Parmesan.
Place the bowls under the broiler and broil until the cheese is bubbly and golden brown, about 3-5 minutes.
Serve:
Carefully remove the bowls from the oven and serve hot. Be cautious as the bowls will be extremely hot.
Ingredients
Directions
Caramelize the Onions:
In a large pot or Dutch oven, melt butter with olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are deeply caramelized and golden brown. This process can take 30-40 minutes. Halfway through, sprinkle sugar and a pinch of salt to help the onions caramelize.
Deglaze the Pot:
Add minced garlic to the onions and cook for another 1-2 minutes until fragrant. Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom.
Simmer the Soup:
Add the beef stock, bay leaf, thyme, salt, and pepper. Bring the mixture to a simmer, then lower the heat and let it cook for about 30 minutes. Adjust the seasoning as needed.
Prepare the Bread and Cheese:
Preheat your oven's broiler. Place the baguette slices on a baking sheet and broil until they are toasted and golden brown. Be careful to watch them closely to avoid burning.
Assemble and Broil:
Ladle the hot soup into oven-safe bowls. Place one or two toasted baguette slices on top of each bowl of soup, then sprinkle generously with Gruyère and a touch of Parmesan.
Place the bowls under the broiler and broil until the cheese is bubbly and golden brown, about 3-5 minutes.
Serve:
Carefully remove the bowls from the oven and serve hot. Be cautious as the bowls will be extremely hot.
Notes
Perfect Wine Pairing:
- Dry White Wine: A crisp, dry white wine like the one used in cooking, such as Chardonnay or Sauvignon Blanc, can complement the soup well.
- Light to Medium-bodied Red: A Pinot Noir or Beaujolais balances the soup’s richness without overpowering it.
