Classic French Onion Soup (Without Wine)
A cozy bowl of Classic French Onion Soup made without wine, featuring caramelized onions and gooey Gruyère cheese for a rich, comforting dish.
Ingrédients
For the Soup
- 4 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter Use margarine or butter substitute for vegan option.
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon sugar Enhances the onions' natural sweetness.
- 6 cups beef broth Use vegetable broth for a vegetarian option.
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt Adjust to taste.
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 French baguette sliced into ½-inch pieces Use gluten-free bread for gluten-free option.
- 1½ cups shredded Gruyère cheese Swiss or mozzarella can be used as alternatives.
Instructions
Preparation
- Gather all your ingredients and tools: a large pot, wooden spoon, and oven-safe bowls.
Caramelization
- Heat the pot over medium-low heat, then add the butter and olive oil.
- Once the butter has melted, add the sliced onions and stir to coat.
- Cook slowly for 10 minutes, then sprinkle in the sugar and a pinch of salt.
- Continue cooking for another 30-40 minutes until onions are deep golden brown.
Adding Garlic and Building the Broth
- Add the minced garlic and cook for about one minute until fragrant.
- Pour in the broth along with Worcestershire sauce, thyme, black pepper, remaining salt, and bay leaf.
- Stir well and bring to a gentle simmer, cooking for 20-25 minutes.
Preparing Topping
- Preheat the oven to 375°F (190°C). Arrange baguette slices on a baking sheet.
- Toast the slices for 8-10 minutes until golden and crisp.
Assembling and Broiling
- Ladle the hot soup into oven-safe bowls.
- Place a toasted baguette slice on top of each bowl.
- Sprinkle shredded Gruyère cheese generously over the baguette.
- Broil for 3-5 minutes until the cheese is melted and bubbly.
Serving
- Remove from oven, let cool slightly, and serve warm.
Notes
For a creamy version, stir in a splash of heavy cream. Avoid rushing the caramelization process for the best flavor.