French onion soup with melted cheese is a timeless and comforting dish that brings together rich, caramelized onions and savory beef broth, topped with a layer of gooey, melted cheese. Here’s how you can make it:
Ingredients:
- 4 large yellow onions, thinly sliced
- 4 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon flour
- 1/2 cup dry white wine (optional)
- 6 cups beef stock (or vegetable stock for a lighter option)
- 2-3 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 French baguette, sliced into rounds
- 2 cups Gruyère cheese, grated (or a mix of Gruyère and Parmesan)
Instructions:
1. Caramelize the onions:
- In a large pot, melt the butter with olive oil over medium heat. Add the thinly sliced onions, stir to coat them well, and cook them slowly for 30-40 minutes, stirring often.
- The key is patience! Let the onions become golden brown and caramelized. This process adds a deep, sweet flavor to the soup.
2. Add garlic and flour:
- Once the onions are beautifully caramelized, stir in the minced garlic and cook for 1-2 minutes.
- Sprinkle in the flour, stirring continuously for 2-3 minutes. This will help thicken the soup slightly.
3. Deglaze the pot:
- If using white wine, pour it in to deglaze the pot, scraping up any flavorful brown bits stuck to the bottom. Let the wine simmer for a few minutes until it reduces.
4. Simmer the soup:
- Add the beef stock, thyme, bay leaf, and a pinch of salt and pepper. Bring the soup to a simmer and cook uncovered for 20-30 minutes. Taste and adjust seasoning as needed.
5. Prepare the cheesy topping:
- While the soup is simmering, preheat your oven’s broiler. Toast the baguette slices until they are crispy and golden.
- Ladle the soup into oven-safe bowls, placing the toasted baguette slices on top. Generously sprinkle the grated Gruyère (and Parmesan, if using) over the bread.
6. Melt the cheese:
- Place the bowls under the broiler until the cheese is melted, bubbly, and slightly browned—just a couple of minutes. Keep a close eye so the cheese doesn’t burn!
7. Serve:
- Carefully remove the bowls from the oven, as they will be extremely hot. The cheese will form a deliciously stretchy, golden crust over the bread, making each spoonful a mix of rich soup and melted goodness.
Enjoy your French onion soup with melted cheese, perfect for a cozy meal!
