Description
A deeply comforting and classic Dutch oven French onion soup made with slowly caramelized onions, rich broth, and a bubbly cheese-topped baguette finish.
Ingredients
- 3 lb yellow onions, thinly sliced
- 3 tbsp butter
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 6 cups beef broth
- 1 bay leaf
- 2–3 sprigs fresh thyme
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 baguette, sliced and toasted
- 1 1/2 cups shredded Gruyère or Swiss cheese
Instructions
- Heat butter and olive oil in a Dutch oven over medium heat.
- Add sliced onions and a pinch of salt, cooking slowly for about 40–45 minutes, stirring often, until deeply caramelized.
- Stir in garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the onions and stir well, cooking for 1 minute.
- Gradually add beef broth while stirring.
- Add bay leaf and thyme, then bring to a gentle simmer.
- Simmer for 20 minutes to develop flavor.
- Season with salt and black pepper to taste.
- Ladle soup into oven-safe bowls, top with toasted baguette slices and cheese.
- Broil until cheese is melted and bubbly, then serve hot.
Notes
- Caramelize onions slowly for best flavor—do not rush.
- Add a splash of white wine after caramelizing onions for extra depth.
- Use vegetable broth for a vegetarian variation.
- Add bread and cheese just before serving for best texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 9g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 55mg
