French Onion Soup

French Onion Soup is the ultimate comfort food—slow-cooked caramelized onions simmered in a rich, savory broth and finished with toasted bread and golden, melted cheese. It’s simple, cozy, and incredibly flavorful.

Ingredients

• 4 large yellow onions, thinly sliced
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 6 cups beef broth
• 1 cup water
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper, to taste
• 1 baguette, sliced
• 1½ cups shredded Gruyère cheese
• ½ cup shredded Parmesan cheese

Instructions

1. Caramelize the onions:
   Heat the butter and olive oil in a large heavy-bottomed pot over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly for about 35–45 minutes, stirring occasionally, until the onions become deeply golden and caramelized.
2. Add the garlic:
   Stir in the minced garlic and cook for about 1 minute, until fragrant.
3. Make the broth:
   Add the beef broth, water, Worcestershire sauce, thyme, and bay leaf. Season with black pepper and additional salt if needed.
4. Simmer:
   Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 20–25 minutes. Remove the bay leaf before serving.
5. Prepare the bread:
   Toast the baguette slices until golden and crisp.
6. Add the cheese:
   Ladle the hot soup into oven-safe bowls. Place toasted bread on top and generously cover with Gruyère and Parmesan cheese.
7. Broil:
   Place the bowls under the broiler for a few minutes until the cheese is melted, bubbling, and beautifully golden brown.
8. Serve:
   Carefully remove from the oven, let cool for a minute, and serve hot.

Tips for the Best French Onion Soup

• Cook the onions slowly—deep caramelization is what gives this soup its signature flavor.
• Don’t rush the onion-cooking process.
• Gruyère gives the soup a rich, classic cheesy topping.
• Use a flavorful beef broth for the best results.
• Serve immediately while the cheese is hot and bubbling.

Prep Time: 15 minutes
Cook Time: 70 minutes
Total Time: 1 hour 25 minutes
Servings: 4–6