French Onion Soup - Rebbit Care

French Onion Soup is a classic French dish known for its deeply caramelized onions, rich broth, and a topping of gooey, melted cheese over toasted bread. Here’s how to make it:

Table of Contents

Ingredients

4 large yellow onions, thinly sliced
3 tablespoons unsalted butter

1 tablespoon olive oil
1 teaspoon sugar
3 cloves garlic, minced

1/2 cup dry white wine (optional)
6 cups beef broth (or a mix of beef and chicken broth)
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

1 bay leaf
Salt and black pepper, to taste
1 baguette, sliced

2 cups grated Gruyère cheese (or a mix of Gruyère and Parmesan)

Instructions

1. Caramelize the Onions:

In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.
Add the sliced onions and stir to coat. Sprinkle with sugar and a pinch of salt to help with caramelization.

Cook the onions, stirring occasionally, for 30-40 minutes, until they are golden brown and deeply caramelized. Lower the heat if the onions start to burn.

2. Deglaze the Pot:

Stir in the minced garlic and cook for 1-2 minutes.
If using, pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer until the wine is mostly evaporated.

3. Prepare the Broth:

Add the beef broth, thyme, and bay leaf. Bring to a boil, then reduce the heat and simmer for 20-30 minutes. Season with salt and black pepper to taste.
Remove the bay leaf before serving.

4. Prepare the Bread:

Preheat your oven to 400°F (200°C).

Arrange the baguette slices on a baking sheet and toast them in the oven for 5-7 minutes until golden. You can rub the warm toasts with a cut garlic clove for extra flavor.

5. Assemble and Broil:

Preheat the broiler.
Ladle the soup into oven-safe bowls and place them on a baking sheet. Top each bowl with a toasted baguette slice and a generous amount of grated cheese.

Broil for 2-4 minutes, until the cheese is melted, bubbly, and slightly golden.

6. Serve:

Carefully remove the bowls from the oven and let cool slightly before serving. Enjoy warm.

Tips:

Make-ahead: The soup base (onions and broth) can be made ahead and reheated before broiling with bread and cheese.

Cheese options: Gruyère is traditional, but you can substitute with Swiss, Emmental, or even a sharp cheddar for a different flavor.
For deeper flavor: Use a splash of sherry or brandy during the deglazing step.

This French Onion Soup is a rich, savory comfort food that’s perfect for cold days or as an elegant starter for dinner parties. Bon appétit! 🧅🧀🍲