A rich, savory French Onion Soup, featuring deeply caramelized onions in a flavorful beef broth, topped with a crusty baguette and melted Gruyère cheese, inspired by Ree Drummond’s classic style.
Cozy French Onion Soup
A rich, savory French Onion Soup, featuring deeply caramelized onions in a flavorful beef broth, topped with a crusty baguette and melted Gruyère cheese, inspired by Ree Drummond's classic style.
Ingredients
- 5 large yellow onions thinly sliced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 cups beef broth high quality
- 0.5 cup dry white wine optional (e.g.
- 4 sprigs fresh thyme
- 1 loaf crusty baguette sliced into 1-inch thick rounds
- 1.5 cups Gruyère cheese shredded
Instructions
- Melt butter and olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions, sugar, salt, and pepper. Stir to coat.
- Reduce heat to medium-low. Cook, stirring occasionally, for 45-60 minutes, until the onions are deeply caramelized and a rich golden brown. Be patient, as this step is crucial for flavor.
- Once onions are caramelized, if using, add the dry white wine and deglaze the bottom of the pot, scraping up any browned bits. Cook for 2-3 minutes until the liquid evaporates.
- Pour in the beef broth. Add the bay leaf and thyme sprigs. Bring the soup to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes to allow flavors to meld.
- Preheat your oven broiler. Arrange baguette slices on a baking sheet and toast them until golden brown.
- Remove the bay leaf and thyme sprigs from the soup. Ladle the hot soup into oven-safe bowls. Top each bowl with 1-2 toasted baguette slices, then generously sprinkle with shredded Gruyère cheese.
- Place the bowls under the preheated broiler for 2-4 minutes, or until the cheese is melted and bubbly and slightly browned. Watch carefully to prevent burning.
- Serve immediately and enjoy your comforting French Onion Soup!
Notes
For best results, use a heavy-bottomed pot to ensure even caramelization of the onions. Do not rush the caramelization process; this is crucial for flavor. If you don't have Gruyère, Swiss, Provolone, or Emmental cheese are good substitutes. A splash of dry white wine or sherry can be added after caramelizing the onions for extra depth, deglazing the pot.
