Description
Classic French Onion Soup with Gruyère and Toasted Baguette is rich, comforting, and full of old-world flavor. Sweet caramelized onions simmered in broth, topped with crusty bread and melted cheese—perfect for chilly nights.
Ingredients
• 6 cups thinly sliced yellow onions
• 2 tablespoons butter
• 2 tablespoons olive oil
• 6 sprigs fresh thyme (leaves only)
• 1 bay leaf
• 4 cups vegetable or mushroom broth
• 4 slices baguette, toasted
• 1½ cups grated Gruyère cheese (or Swiss)
• Salt and black pepper, to taste
Instructions
1. In a Dutch oven, heat butter and olive oil over medium heat. Add onions and a pinch of salt.
2. Cook, stirring often, for 30–40 minutes until onions are deeply caramelized.
3. Add thyme and bay leaf. Stir for 1 minute to release aroma.
4. Pour in the broth, deglaze the pot, and bring to a simmer for 20–25 minutes.
5. Toast baguette slices until golden and crisp.
6. Preheat broiler. Ladle soup into oven-safe crocks.
7. Top each bowl with a toast slice and a generous amount of cheese.
8. Broil for 2–4 minutes until the cheese is melted and bubbly.
9. Serve hot, garnished with additional thyme if desired.
Notes
– For a heartier soup, use beef broth instead of vegetable.
– Mushroom broth adds extra depth while keeping it vegetarian.
– Gruyère is traditional, but Swiss or Comté also work beautifully.
– Store soup base separately from the bread and cheese.
– Reheat soup gently and broil fresh cheese toast before serving.
- Prep Time: 15
- Cook Time: 60
- Method: Broil, Stovetop
- Cuisine: French