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French Onion Soup with Melty Gruyère and Caramelized Onions Recipe

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4 from 2 reviews

Classic French Onion Soup featuring deeply caramelized onions simmered in a rich beef broth with a hint of white wine and port, topped with crusty baguette slices and melted Gruyère cheese. This hearty and comforting soup is perfect for cozy evenings.

Ingredients

Sauté Base

  • ¼ cup extra-virgin olive oil, plus more for brushing
  • 4 medium yellow onions, sliced into ¼-inch-thick rings
  • 2 tablespoons unsalted butter
  • ½ teaspoon ground nutmeg
  • 4 sprigs fresh thyme, plus more for garnish
  • 1 bay leaf
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon sea salt
  • ½ teaspoon freshly cracked black pepper

Broth & Flavorings

  • ¾ cup dry white wine, such as Sauvignon Blanc
  • 6 cups beef stock
  • ½ cup port or ¼ cup cognac

Toppings

  • 1 demi baguette, cut into ¾-inch thick slices
  • 2 cups grated Gruyère or Comté cheese

Instructions

  1. Caramelize the Onions: Heat the olive oil in a medium Dutch oven or heavy-bottomed pot over medium heat. Once the oil shines, reduce heat to medium-low, add the sliced onions, cover and cook for 15 minutes. Then uncover and continue cooking, stirring often, until the onions are golden brown and caramelized, about 30 minutes more.
  2. Add Aromatics and Seasoning: Stir in the butter, ground nutmeg, fresh thyme sprigs, bay leaf, sliced garlic, sea salt, and freshly cracked black pepper. Cook while stirring until fragrant, about 5 minutes.
  3. Deglaze with Wine: Increase heat to high and pour in the white wine. Bring to a boil and let it cook until the liquid reduces by about half, approximately 3-5 minutes. This concentrates the flavors and lifts browned bits from the pot.
  4. Simmer the Soup: Add the beef stock and bring the mixture to a boil. Lower heat to medium-low and let simmer, stirring occasionally, until the onions soften further and the soup thickens slightly, about 45 minutes. Remove and discard thyme stems and bay leaf. Stir in port or cognac for depth of flavor.
  5. Prepare for Broiling: Preheat your oven broiler with a rack positioned in the center. Line a baking sheet with parchment paper or foil. Place individual ovenproof coquettes or ramekins on the sheet.
  6. Assemble and Broil: Ladle the hot soup into each coquette. Top with a slice of baguette. Generously sprinkle grated Gruyère or Comté cheese over the bread. Broil carefully for about 2 minutes, until the cheese is bubbly, melted, and golden brown. Garnish with additional fresh thyme if desired and serve immediately.

Notes

  • Be patient caramelizing onions; they develop the soup’s signature sweetness and depth.
  • Use good quality beef stock for richer flavor.
  • If port is unavailable, cognac or a similar fortified wine can be substituted.
  • For a vegetarian variation, use vegetable broth instead of beef stock and omit cognac or replace with a vegetarian-friendly alternative.
  • Keep an eye on the broiler while melting the cheese to prevent burning.

Find it online: https://marthatasty.com/french-onion-soup-with-melty-gruyere-and-caramelized-onions-recipe/