🧅 French Onion Soup (Diner Style)
This is one of those dishes that rewards patience. Caramelized onions, rich beef broth, and a crust of melted Gruyère over toasted bread. It’s simple, but it hits hard when done right.
Ingredients (Serves 4)
Soup Base:
- 4 large yellow onions, thinly sliced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp sugar
- 1/2 cup dry white wine
- 4 cups beef broth
- 2 cups chicken broth
- 2 sprigs thyme
- 1 bay leaf
- Black pepper to taste
Topping:
- 4 slices of crusty bread, toasted
- 1½ cups shredded Gruyère cheese
Instructions
- Caramelize the onions: In a heavy pot, melt butter and oil. Add onions, salt, and sugar. Cook low and slow—about 40 minutes—until deep golden.
- Deglaze with wine, scraping up the fond. Add broths, thyme, bay leaf, and pepper. Simmer 30 minutes. Remove herbs.
- Toast bread until crisp. Ladle soup into oven-safe bowls, top with bread and cheese.
- Broil until cheese bubbles and browns. Serve hot.
Notes
- Use homemade stock if you’ve got it.
- Gruyère is classic, but sharp provolone or Swiss works too.
- For extra depth, add a splash of sherry or brandy before serving.
