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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This recipe for classic French onion soup brings together deeply caramelized onions, rich beef stock, and fragrant herbs for a comforting bowl of goodness. The onions are cooked low and slow until golden and sweet, then simmered with garlic, Worcestershire sauce, rosemary, bay leaves, and thyme to create a broth that's both savory and aromatic. Topped with toasted baguette slices and melted Emmental cheese, this dish transforms into a bubbling masterpiece under the broiler. Perfect...
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Add the sliced onions, butter, olive oil, salt, and pepper to a pot.
Cook on low heat for at least 45 minutes, stirring occasionally, until deeply golden and caramelized.
Add the garlic, Worcestershire sauce, beef stock, water, rosemary, bay leaves, and thyme to the pot.
Let it simmer for 15 minutes.
Ladle the soup into oven-safe bowls.
Top with toasted baguette slices and lots of Emmental cheese.
Broil until the cheese is melted, bubbly, and beautifully golden.
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For extra flavor, use a mix of red and yellow onions as suggested.
Make sure to caramelize the onions slowly to achieve their deep golden color and sweet flavor.
Use oven-safe bowls for broiling to avoid transferring the soup.
Can I use a different type of cheese?
Yes, Gruyère or Swiss cheese can be used as alternatives to Emmental.
How do I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Can I make this vegetarian?
Yes, substitute the beef stock with vegetable stock for a vegetarian version.
What bread works best for topping?
Toasted baguette slices are ideal, but any crusty bread can work.
Do I need to peel the onions?
Yes, peel the onions before slicing them thinly.
