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To make classic French onion soup, you need simple ingredients that create rich flavors. Here’s what you’ll need: - 4 large yellow onions, thinly sliced - 3 tablespoons unsalted butter - 2 tablespoons olive oil - 1 teaspoon sugar - 4 cups beef broth (or vegetable broth for vegetarian option) - 2 cups water - 1 teaspoon dried thyme - 1 loaf of crusty French baguette, sliced into thick pieces - 2 cups shredded Gruyère cheese - Salt and pepper to taste - Fresh parsley, chopped (for garnish) These core ingredients work together to form a warm and hearty bowl of soup. You can enhance your soup with a few extra ingredients. Some great options include: - A splash of white wine for acidity - Fresh garlic for an aromatic touch - Bay leaves for depth of flavor - A pinch of red pepper flakes for heat These additions can take your soup to a new level. Feel free to experiment! You will need specific tools to make this soup easy and enjoyable: - A large heavy-bottomed pot for even cooking - A wooden spoon for stirring - An oven-safe bowl or ramekin for serving - A baking sheet for toasting the bread Having the right tools makes the cooking process smoother. Enjoy the experience of creating this classic dish! For the full recipe, check the section above. Start by gathering all your ingredients. You need: - 4 large yellow onions, thinly sliced - 3 tablespoons unsalted butter - 2 tablespoons olive oil - 1 teaspoon sugar - 4 cups beef broth (or vegetable broth for vegetarian option) - 2 cups water - 1 teaspoon dried thyme - 1 loaf of crusty French baguette, sliced into thick pieces - 2 cups shredded Gruyère cheese - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Now, peel and slice the onions. Thin slices give the best texture. Next, measure the butter and oil. This mix will help the onions cook evenly. In a large pot, melt the butter and oil over medium heat. Add the sliced onions, stirring well to coat. Sprinkle the sugar over the onions. This helps with caramelizing. Cook slowly, stirring often, for 30 to 40 minutes. You want the onions to become soft and golden brown. Patience is key here. Once they reach that deep color, season with salt and pepper. The smell will be amazing! Pour in the beef broth and water. Add the dried thyme. Bring this mix to a gentle boil, then lower the heat. Let it simmer for 20 minutes. This step allows all the flavors to blend. While waiting, preheat your oven to 425°F (220°C). Arrange the sliced baguette on a tray and toast it for 5 to 7 minutes until golden. Once your soup is ready, ladle it into oven-safe bowls. Place a piece of toasted baguette on each. Top each with a generous amount of Gruyère cheese. Now, place the bowls under the broiler for 3 to 5 minutes. Watch closely as the cheese bubbles and turns golden. Carefully take the bowls out and garnish with fresh parsley. Your classic French onion soup is ready to warm your heart! To caramelize onions well, slice them thinly. Thin slices cook evenly. Use a heavy pot to avoid burning. Start with medium heat. Add butter and oil together. Wait until they melt, then add onions. Stir them often to coat. Sprinkle sugar to speed up caramelizing. Cook for 30 to 40 minutes. You want them golden and sweet. If they stick, lower the heat. Patience is key for deep flavor. A rich broth makes your soup shine. Use good-quality beef broth for deep taste. If you prefer vegetarian, vegetable broth works well. Mix in water to balance flavors. Dried thyme adds a nice herbal note. You can adjust salt and pepper to taste. Let the broth simmer gently to blend all ingredients. A 20-minute simmer works great for depth. Presentation matters in making your soup stand out. Use oven-safe bowls for serving. Ladle the hot soup into each bowl. Place a slice of toasted baguette on top. Add a generous amount of Gruyère cheese over the bread. Broil until the cheese bubbles and turns brown. Garnish with fresh parsley before serving. For a rustic touch, place bowls on a wooden board. This makes a lovely dining experience. For more detailed cooking steps, check out the Full Recipe. {{image_2}} You can easily make a vegetarian version of classic French onion soup. Just switch the beef broth with vegetable broth. This keeps the rich flavor while making it meat-free. You can still caramelize the onions in butter or use olive oil for a lighter touch. The key is to let the onions cook slowly. This brings out their natural sweetness. Want to spice up your soup? Try adding unique ingredients! You can mix in a splash of white wine for extra depth. A touch of balsamic vinegar can also elevate the flavor. For a kick, toss in some red pepper flakes. You can even add sautéed mushrooms for an earthy taste. Each addition brings a new twist to the classic recipe. Gruyère cheese is a classic choice, but feel free to experiment. Try using Swiss cheese for a milder flavor. Mozzarella melts well and gives a nice stretch. For something bold, blue cheese adds a punch. You can even combine different cheeses for a rich topping. Just remember to sprinkle generously for that perfect cheesy crust! For the full recipe, check out the details above, and enjoy your cooking! You can store leftover soup in an airtight container. Let it cool down first. Then, place it in the fridge. It stays fresh for about 3 to 4 days. Make sure to label your container with the date. This helps you remember when you made it. You can freeze French onion soup if you want to keep it longer. Use freezer-safe containers. Leave some space at the top, as the soup will expand when frozen. It can last for up to 3 months in the freezer. Just remember to label the container with the date. To reheat the soup, pour it into a pot. Heat it on low to medium heat. Stir it often to prevent burning. If you like, you can add a splash of water or broth to thin it out. For a crispy topping, reheat your soup in the oven. Place it in an oven-safe bowl, add the bread and cheese, and broil until bubbly. Enjoy your warm, savory bowl of classic French onion soup! Yes, you can make French onion soup ahead of time. It tastes even better the next day! After cooking, let it cool. Store it in the fridge. When ready to serve, heat it on the stove. You may want to add more broth if it thickens. This soup stays fresh for up to three days. Gruyère cheese is the classic choice for French onion soup. It melts perfectly and adds rich flavor. You can also use Swiss cheese or a mix of both. For a twist, try adding a bit of Parmesan. Just remember, the cheese should be shredded for even melting. To make gluten-free French onion soup, use gluten-free bread. Ensure the beef broth is also gluten-free. Many brands offer gluten-free options. Just follow the same steps in the Full Recipe. Your soup will still be tasty and comforting without gluten. You now have a complete guide for making classic French onion soup. We covered key ingredients, optional flavors, and essential tools. The step-by-step instructions make it easy to cook and serve this dish. Don’t forget to check out my tips for caramelizing onions and adding your unique twist. With practice, you will refine your skills and enjoy delicious results. French onion soup can impress at any gathering. Keep experimenting with flavors and presentations. You’ll create a dish that warms hearts and brings smiles.

23. Classic French Onion Soup

Savor the rich flavors of Classic French Onion Soup with this easy recipe! Discover how to caramelize onions to perfection, combine savory broths, and top it all off with gooey Gruyère cheese and crispy baguette. This comforting dish is perfect for cozy nights in and impressing guests. Click through for the full recipe and bring a taste of France into your kitchen today!
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Ingredients
  

4 large yellow onions, thinly sliced

3 tablespoons unsalted butter

2 tablespoons olive oil

1 teaspoon sugar

4 cups beef broth (or vegetable broth for vegetarian option)

2 cups water

1 teaspoon dried thyme

1 loaf of crusty French baguette, sliced into thick pieces

2 cups shredded Gruyère cheese

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large heavy-bottomed pot, heat the butter and olive oil over medium heat until melted.

    Add the thinly sliced onions and stir them to coat in the butter and oil.

      Sprinkle the sugar over the onions, which will help them caramelize. Cook the onions slowly, stirring occasionally, for about 30-40 minutes until they are deeply caramelized and golden brown.

        Once the onions have caramelized, season with salt and pepper.

          Pour in the beef broth and water, and add the dried thyme. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 20 minutes, allowing all the flavors to meld together.

            While the soup is simmering, preheat your oven to 425°F (220°C) and arrange the sliced baguette on a baking sheet. Toast the bread in the oven for about 5-7 minutes until crispy and golden.

              Once the soup is ready, ladle it into oven-safe bowls, placing a piece of toasted baguette on top of each bowl.

                Generously sprinkle the shredded Gruyère cheese over the bread in each bowl.

                  Place the bowls under the broiler for about 3-5 minutes, or until the cheese is bubbly and golden brown.

                    Carefully remove the bowls from the oven, and garnish with freshly chopped parsley.

                      Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings

                        Presentation Tips: Serve the soup hot with a sprinkle of chopped parsley on top. You can also place the bowls on a wooden board for a rustic presentation and offer a small extra bowl of toasted baguette slices on the side for guests to enjoy.