Description
This Easy French Onion Soup recipe features perfectly caramelized onions simmered in beef stock with garlic, thyme, and tomato paste. It’s topped with crispy homemade croutons and a generous blend of melted mozzarella and Swiss cheese. A comforting and flavorful classic that’s simple to prepare and perfect for using up a surplus of onions.
Ingredients
Scale
Soup Ingredients
- 8 yellow onions (sliced)
- 1/4 cup olive oil
- 1/4 cup unsalted butter
- 6 garlic cloves (chopped fine)
- 2 tbsp Worcestershire sauce
- 1/3 cup dry white wine (Chardonnay)
- 5-6 cups beef stock
- 2 tbsp tomato paste
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp pepper
- 1 tbsp fresh thyme
Croutons
- 1 old baguette (chopped into half inch cubes)
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp salt (or to taste)
Cheese Topping
- 1.5 cups shredded mozzarella
- 6-8 slices Swiss cheese
Instructions
- Prepare the Croutons: Preheat your oven to 400 °F. Chop the baguette into half-inch cubes and place them in a medium-sized bowl. Add olive oil, garlic powder, and salt to the bread cubes and mix well. Adjust seasoning to taste if using homemade croutons. Spread the croutons evenly on a baking sheet and bake for 7 to 10 minutes or until golden and crisp. Remove from oven and set aside.
- Slice Onions: Thinly slice the yellow onions and set them aside for caramelization.
- Caramelize Onions: In a large pot, heat the olive oil and unsalted butter over low to medium heat. Once melted and hot, add the sliced onions. Sprinkle in the sugar and sauté the onions slowly for 30 to 45 minutes, stirring frequently to prevent sticking and to encourage proper caramelization until golden brown.
- Add Garlic and Thyme: Once onions are caramelized, add the finely chopped garlic, fresh thyme, and salt. Sauté for an additional 2-3 minutes to release aromatics.
- Add Tomato Paste: Stir in the tomato paste and cook for 2 to 3 minutes until it deepens in color and integrates into the onions.
- Deglaze with Wine: Pour in the dry white wine and simmer for 2 to 3 minutes, allowing the wine to reduce by half while scraping the pot bottom to loosen any browned bits.
- Add Worcestershire and Stock: Stir in Worcestershire sauce and beef stock. Combine well and taste for seasoning adjustments.
- Simmer the Soup: Bring the mixture to a gentle simmer and cook for 5 to 7 minutes, allowing flavors to meld.
- Assemble and Bake: Turn off the heat and ladle the soup into oven-safe bowls. Top each bowl with prepared croutons, followed by shredded mozzarella and slices of Swiss cheese. Place the bowls in the preheated 400 °F oven and bake for about 5 minutes or until the cheese is bubbly and slightly browned.
- Serve: Remove from oven carefully and serve immediately for the best flavor and texture.
Notes
- This recipe uses caramelized onions which provide an incredible depth of flavor.
- Homemade croutons add a crunchy texture and can be customized with seasoning.
- The combination of mozzarella and Swiss cheese creates a gooey and flavorful topping.
- This is a great way to use up excess onions you may have at home.
- Make sure to stir onions often during caramelization to avoid burning.
- Oven-safe bowls are necessary to finish the soup under the broiler or oven.
Nutrition
- Serving Size: 1 serving
- Calories: 740 kcal
- Sugar: 17 g
- Sodium: 1959 mg
- Fat: 44 g
- Saturated Fat: 16 g
- Unsaturated Fat: 25 g
- Trans Fat: 0.5 g
- Carbohydrates: 62 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 64 mg
