This soup is a perfect blend of caramelized onions, savory broth, crusty bread, and melted cheese. This French onion soup is a cosy dish for the rainy season.
How to Make
- 1.
Sauté the onions
Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add sliced onions and cook, stirring occasionally, until they become soft and translucent (about 10 minutes). Reduce heat to low and continue cooking, stirring every 10–15 minutes, until the onions turn deeply golden brown and caramelised (around 40–50 minutes). Add minced garlic and cook for 1 minute until fragrant. Pour in white wine and scrape up any browned bits from the bottom of the pot.
- 2.
Simmer the soup
Let the wine simmer for a few minutes to cook off the alcohol. Add vegetable broth, thyme sprigs, and bay leaves. Increase heat to medium-high and bring to a boil. Reduce heat to low, cover partially, and simmer for 20 minutes. Season with vinegar, salt, and pepper to taste. Preheat your oven to broil. Place bread slices on a baking sheet and toast under the broiler until golden brown and crisp. Remove from the oven.
- 3.
Serve
Divide the soup among oven-safe bowls or ramekins. Place a toasted bread slice on top of each bowl. Sprinkle cheese generously over the bread. Broil for 2–3 minutes until the cheese is melted and bubbly. Garnish with fresh thyme leaves and serve hot.
Fun Facts About the French Onion Soup Recipe
- Onion soup has been a staple for centuries, and even the ancient Romans enjoyed simple onion soups as part of their daily diet.
- French onion soup originated in France around the 1600s–1700s.