One Pot French Onion Soup
A cozy French onion soup featuring slow-caramelized onions, crusty baguette, and melted Gruyère cheese, perfect for chilly evenings.
Ingredients
Onion Base
- 4 large large onions, thinly sliced Yellow or sweet onions caramelize beautifully.
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 bay leaf bay leaf
- 1 teaspoon thyme (fresh or dried)
- to taste Salt and pepper Adjust according to preference.
Soup Stock
- 4 cups beef broth For deeper flavor, use low-sodium or homemade broth.
Serving Garnishes
- 1–2 cups grated Gruyère cheese Emmental or Comté are good alternatives.
- to taste Baguette slices Stale or day-old slices toast best.
Instructions
Caramelizing Onions
- In a large pot, heat the butter and olive oil over medium heat. Add the sliced onions and sugar, cooking until caramelized, about 20–25 minutes. Stir frequently.
- Tip: Stir often every 2–4 minutes to prevent burning and ensure even browning.
- Variation: Add balsamic vinegar or brandy toward the end for deglazing and depth.
Simmering Soup
- Add beef broth, bay leaf, thyme, salt, and pepper to the pot. Bring to a simmer and cook for an additional 15–20 minutes.
- Tip: Taste and adjust salt after simmering, and remove the bay leaf before serving.
- Variation: Stir in sautéed mushrooms for extra flavor.
Broiling
- Preheat the oven broiler.
- In an oven-safe bowl, ladle the soup, top with baguette slices, and sprinkle generously with Gruyère cheese.
- Broil until the cheese is bubbly and golden, about 2–3 minutes. Watch closely to avoid burning.
Serving
- Serve hot and enjoy your warm winter meal!
Notes
For a vegetarian version, substitute beef broth with mushroom broth and add soy sauce. This soup can also be made ahead and stored for a few days.