French Onion Soup
French onion soup has its roots in ancient history but became popular in France during the 18th century. The dish is believed to have originated as a way to make use of simple, readily available ingredients: onions, beef stock, and bread. The earliest known recipe dates back to Roman times, where onions were often consumed in various forms. However, the modern version we recognize today was popularized in the 18th century, particularly in Paris. Traditionally, French onion soup is made by caramelizing onions to bring out their natural sweetness, adding broth (usually beef), and then topping it with toasted bread and melted cheese, typically Gruyère. It was a hearty meal for the working class and became a staple in bistros and brasseries. Today, French onion soup is celebrated worldwide for its rich, savory flavor and comforting qualities.
Ingredients
4 large onions (yellow or sweet), thinly sliced
4 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon sugar (optional, to aid caramelization)
Sea salt and freshly ground black pepper, to taste
4 cups beef broth (or a mix of beef and chicken broth)
1 cup dry white wine (optional)
2-3 sprigs fresh thyme (or 1 teaspoon dried thyme)
1 bay leaf
Baguette, sliced
2 cups grated Gruyère cheese (or a mix of Gruyère and Parmesan)
Instructions
In a large pot or Dutch oven, melt the butter with olive oil over medium heat.
Add the sliced onions, sea salt, and sugar (if using). Cook, stirring frequently, for about 30-40 minutes until the onions are deep golden brown and caramelized. Lower the heat if they start to burn.
Once the onions are caramelized, add the white wine (if using) and scrape the bottom of the pot to deglaze it. Let it simmer for a few minutes until reduced.
Add the beef broth, thyme, and bay leaf. Bring to a simmer and cook for about 20-30 minutes. Season with salt and pepper to taste.
While the soup is simmering, preheat your oven to 400°F (200°C).
Place the baguette slices on a baking sheet and toast them in the oven until golden and crisp, about 10 minutes.
Remove the bay leaf and thyme sprigs from the soup. Ladle the soup into oven-safe bowls.
Place a toasted baguette slice on top of each bowl of soup and sprinkle generously with grated cheese.
Place the bowls on a baking sheet and broil in the oven until the cheese is melted and bubbly, about 2-5 minutes. Keep a close eye on it to prevent burning.
Carefully remove the bowls from the oven and let them cool slightly before serving. Enjoy your homemade French onion soup!
Feel free to adjust the seasoning and toppings to your preference!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good soup page
French Onion Soup