Name: The BEST Easy French Onion Soup
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: 4 large yellow onions, thinly sliced; 4 tablespoons unsalted butter; 2 tablespoons olive oil; 1 teaspoon sugar; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 cloves garlic, minced; 6 cups beef broth (low-sodium preferred); 2 tablespoons all-purpose flour; 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme); 1 bay leaf; 1 baguette, sliced into 1/2-inch rounds; 2 cups shredded Gruyère cheese (or Swiss cheese)

Description

This easy French onion soup is rich, comforting, and packed with deep flavor from caramelized onions, savory beef broth, and a golden cheesy topping over toasted baguette slices.

Ingredients

4 large yellow onions, thinly sliced
4 tablespoons unsalted butter
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic, minced
6 cups beef broth (low-sodium preferred)
2 tablespoons all-purpose flour
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1 bay leaf
1 baguette, sliced into 1/2-inch rounds
2 cups shredded Gruyère cheese (or Swiss cheese)

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Instructions

In a large pot or Dutch oven, melt the butter and olive oil over medium heat.
Add the sliced onions, sugar, salt, and pepper. Cook, stirring often, until the onions are deeply golden and caramelized, about 30-40 minutes.
Stir in the garlic and cook for another minute until fragrant.
Sprinkle the flour over the onions and stir for 2-3 minutes to cook off the raw flour taste.
Add the beef broth, thyme, and bay leaf. Bring the soup to a simmer and let it cook uncovered for 20-30 minutes.
While the soup simmers, preheat the oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and toast until golden, about 5-7 minutes per side.
Remove the bay leaf from the soup. Ladle the hot soup into oven-safe bowls.
Place one or two toasted baguette slices on top of each bowl and sprinkle generously with shredded Gruyère cheese.
Place the bowls on a baking sheet and broil in the oven until the cheese is melted and bubbly with a golden crust, about 3-5 minutes.
Let the bowls cool slightly before serving.

Notes

Use low-sodium broth to control saltiness.
For a vegetarian version, use vegetable broth instead of beef broth.
Try different cheeses like mozzarella or provolone for variety.
To store, refrigerate soup without bread and cheese for up to 4 days.
Freeze soup base (without toppings) for up to 2 months.

Nutrition

Serving Size: 1 bowl (approx. 1.5 cups soup + 1 slice bread + cheese)
Calories: 380
Sugar: 6g
Sodium: 950mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 15g
Cholesterol: 50mg