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French Onion Soup with Gruyere and Baguette

French Onion Soup with Gruyere and Baguette
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French Onion Soup with Gruyere and Baguette is a classic comfort food dish featuring deeply caramelized onions, savory beef broth, and toasted baguette slices topped with melted Gruyere cheese. This cozy recipe delivers rich, umami-packed flavors with a crispy, cheesy topping, perfect for warming up on chilly evenings and easily adaptable to various dietary preferences.

Ingredients

Scale

Vegetables and Aromatics

  • 4–5 large yellow onions, thinly sliced
  • 2 cloves garlic, minced
  • 2–3 sprigs fresh thyme
  • 2 bay leaves

Fats

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil

Liquids

  • 6 cups beef broth (or vegetable broth for vegetarian)
  • 1 cup dry white wine or sherry

Bread and Cheese

  • Rustic baguette, sliced and toasted (amount as needed)
  • 2 cups shredded Gruyere cheese

Seasonings

  • Salt, to taste
  • Ground black pepper, to taste

Instructions

  1. Caramelize the onions: Start by slicing your onions thinly. In a large pot or Dutch oven, melt butter with a splash of olive oil over medium-low heat. Add the onions and stir occasionally, cooking slowly for about 40-50 minutes until they are soft, deeply golden, and caramelized. Patience here is key; the slow caramelization is where the rich flavor begins.
  2. Deglaze with wine and add aromatics: Once your onions are perfectly caramelized, raise the heat to medium and pour in the white wine or sherry to deglaze the pot. Scrape the browned bits from the bottom to add concentrated flavor. Then add minced garlic, fresh thyme sprigs, and bay leaves. Let this cook for a couple of minutes to marry the flavors.
  3. Add broth and simmer: Pour in the beef broth and bring the soup to a gentle simmer. Reduce the heat and let it cook uncovered for about 30 minutes. This simmering step helps the flavors meld together beautifully. Season with salt and pepper near the end of cooking.
  4. Prepare the baguette slices: While the soup simmers, slice the baguette and toast the slices on a baking sheet under the broiler or in a toaster oven until they are golden and crispy.
  5. Assemble and broil the soup: Ladle the hot soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl, then generously pile shredded Gruyere cheese over the bread. Place the bowls under the broiler for 2-4 minutes until the cheese is melted and bubbly with golden spots.

Notes

  • Low and slow: Take the time to caramelize onions thoroughly—you’ll be rewarded with the best flavor.
  • Use quality broth: Homemade or store-bought, a rich beef broth elevates the soup to restaurant-quality.
  • Don’t skimp on cheese: Gruyere melts beautifully and adds that signature nutty taste.
  • Broil carefully: Keep a close eye on the cheese under the broiler to avoid burning.
  • Serve hot: This soup is best enjoyed immediately while the cheese is gooey and the soup steaming.

Nutrition

Keywords: French Onion Soup, Gruyere, Baguette, Comfort Food, Caramelized Onions, Savory Soup

Find it online: https://emillycooks.com/french-onion-soup-with-gruyere-and-baguette/