Description
A comforting, richly flavored French onion soup made without alcohol. Features deeply caramelized onions, savory broth, and bubbling melted Gruyère cheese over crusty bread.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 pounds onions, thinly sliced (about 5–6 large yellow onions)
- ½ teaspoon sugar (optional)
- ¼ teaspoon salt (plus more to taste)
- Black pepper, to taste
- ¼ cup unsweetened apple juice or diluted white wine vinegar (for deglazing)
- 6 cups beef broth
- 2 cups chicken broth (optional)
- 2 teaspoons fresh thyme or ½ teaspoon dried thyme
- 1 bay leaf (optional)
- Baguette slices or crusty French bread, toasted
- Gruyère cheese (or Swiss/Comté/Emmental), grated or sliced
Instructions
- Heat olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add the onions, sugar (if using), ¼ teaspoon salt, and black pepper. Cook slowly, stirring occasionally, until deeply golden and caramelized, about 30–60 minutes.
- Deglaze with apple juice or diluted vinegar, scraping up browned bits, and simmer until liquid evaporates.
- Add beef broth, chicken broth (if using), thyme, and bay leaf. Bring to a simmer, then reduce heat and simmer gently for 20 minutes.
- Preheat broiler. Portion soup into oven-safe bowls, top with toasted baguette slices, and cover with cheese.
- Broil until cheese is melted, bubbly, and golden, 3 to 5 minutes. Serve hot with extra thyme if desired.
Notes
- Yellow onions are ideal, but a mix of shallots or red onions adds complexity.
- Toast the bread to prevent sogginess.
- Soup can be made ahead and tastes even better the next day.
- Use vegetarian broth and cheese for a vegetarian version.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg
