Description
Hearty French onion soup delights with caramelized onions and rich beef broth, crowned by a golden, cheesy crouton. Comfort meets classic French cuisine in this soul-warming bowl that invites you to savor each spoonful of pure culinary tradition.
Ingredients
Scale
Main Ingredients:
- 2 large Vidalia onions, peeled and sliced
- 4 cups beef broth
- 8 ounces (226 grams) Swiss cheese, shredded
Aromatics and Seasonings:
- 1 tablespoon salted butter
- 2 cloves garlic, peeled and minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon Worcestershire sauce
- 1 teaspoon balsamic vinegar
- Salt and pepper, to taste
Bread Topping:
- 3/4 inch thick rounds of bread (for toasting)
Instructions
- Caramelize onions in a Dutch oven by melting butter over medium heat. Gently sauté onions for approximately 30 minutes, stirring periodically until they transform into a rich golden-brown color. Add minced garlic during the final 5 minutes of cooking to enhance the aromatic profile.
- Introduce dried thyme and a portion of beef broth to deglaze the pan, carefully scraping up the concentrated flavor-packed browned bits. Pour in remaining beef broth, Worcestershire sauce, and include a bay leaf. Elevate heat to generate a gentle boil, then reduce to a low simmer for 25-35 minutes, allowing flavors to meld harmoniously. Finish by incorporating balsamic vinegar and seasoning with salt and pepper. Remove bay leaf before proceeding.
- Preheat oven to 400°F (200°C). While soup simmers, arrange bread slices on a baking sheet and toast until achieving a light golden hue. The bread should be crisp yet not overly darkened.
- Transition oven to broil setting. Carefully ladle hot soup into oven-safe ceramic bowls positioned on a rimmed baking sheet. Crown each bowl with toasted bread slices and generously sprinkle Swiss cheese across the surface.
- Position baking sheet approximately 6 inches from broiler element. Monitor closely as cheese melts and transforms into a bubbling, slightly bronzed topping, which typically requires 2-4 minutes. Serve immediately while piping hot and cheese remains gloriously molten.
Notes
- Caramelize onions slowly to develop deep, rich flavor by cooking them low and steady, stirring frequently to prevent burning.
- Deglaze the pan thoroughly to capture all the delicious browned bits that add incredible depth and complexity to the soup’s taste.
- Toast bread separately before adding to soup to maintain crispness and prevent soggy texture, ensuring a delightful crunch with each spoonful.
- Control broiling time carefully to achieve perfectly melted, golden-brown cheese without scorching the top of the soup.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 40 mg