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A warm, savory soup featuring slowly caramelized yellow onions in a rich beef and chicken broth, topped with toasted French bread and a melty blend of Gruyère, mozzarella, and Parmesan cheese.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 5 large yellow onions, thinly sliced
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 2 cloves garlic, minced
  • 1/2 cup dry red wine
  • 32 ounces low-sodium beef broth
  • 24 ounces low-sodium chicken broth
  • 1 tablespoon Worcestershire sauce
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1/2 tablespoon balsamic vinegar
  • pinch of salt and freshly ground black pepper, to taste
  • 5 slices French bread (1-inch thick)
  • 2 tablespoons olive oil
  • 1 1/2 cups shredded Gruyère Swiss cheese (room temperature)
  • 1/4 cup shredded mozzarella cheese (room temperature)
  • 2 tablespoons finely grated Parmesan cheese (room temperature)

Instructions

  1. Peel, trim, and thinly slice 5 large yellow onions into half-moon slices.
  2. Melt 4 tablespoons unsalted butter in a large pot over medium-high heat.
  3. Add the sliced onions and stir often as they soften, about 10 minutes.
  4. Reduce heat to medium, add 1 teaspoon salt and 1 teaspoon sugar, and cook gently, stirring every ~5 minutes, until onions are deep golden and syrupy (about 35 minutes).
  5. Stir in 2 minced garlic cloves and cook until fragrant (about 20 seconds).
  6. Pour in 1/2 cup dry red wine and deglaze the pot, scraping up browned bits.
  7. Add 32 ounces beef broth, 24 ounces chicken broth, 1 tablespoon Worcestershire sauce, 2 sprigs fresh thyme, and 1 bay leaf.
  8. Simmer gently over medium to medium-low heat for about 20 minutes, stirring occasionally.
  9. Remove and discard the thyme sprigs and bay leaf.
  10. Stir in 1/2 tablespoon balsamic vinegar and taste; adjust seasoning with salt and freshly ground black pepper.
  11. Reduce heat to low, cover, and keep the soup warm while preparing the bread.
  12. Preheat the oven broiler with a rack about 6 inches from the heat source.
  13. Arrange five 1-inch-thick slices of French bread on a baking sheet, brush both sides with 2 tablespoons olive oil, and broil 2–3 minutes total, flipping once, until toasted.
  14. Place oven-safe bowls on a rimmed baking sheet and fill each about two-thirds full with hot soup.
  15. Top each bowl with one toasted bread slice and evenly divide the shredded Gruyère, shredded mozzarella, and grated Parmesan among the bowls.
  16. Broil until the cheese is bubbly, golden, and starts to drip over the edges, forming a crust; serve immediately.

Notes

Caramelize onions slowly over medium to medium-low heat, stirring every 4–6 minutes for 35–45 minutes to avoid burning and achieve deep sweet flavor., Deglaze the pot well with wine or substitute to scrape up fond for maximum flavor., Use quality beef or vegetable broth; adjust added salt accordingly., Use freshly shredded cheese for best melting and taste., Pre-toast bread slices to hold up well under the broiler., Set oven-safe bowls on a rimmed baking sheet to catch drips when broiling., Watch the broiler carefully to prevent cheese from burning; keep rack about 6 inches from heat source., Make the soup base 1 to 3 days ahead or freeze (without bread and cheese) for up to 3 months., Reheat gently on the stove and add fresh cheesy toasts before serving.

Nutrition

Find it online: https://gingerbaking.com/french-onion-soup-2/