Classic French Onion Soup with Gruyère

Imagine a cool autumn evening when the crisp air beckons you to indulge in the warmth and comfort of a bowl of delicious soup. The fire pit is lit, and perhaps you have enjoyed a brisk walk or some gardening. The evening is drawing in, and you’re hungry – but not ready for a hearty meal.

With its deep, rich flavours and aromatic bouquet, this classic dish is the perfect companion to the season. Slowly caramelized onions meld with a robust beef broth, creating a savoury symphony that delights the senses. Topped with a crusty slice of baguette and a blanket of melted Gruyère cheese, each spoonful promises a taste of heaven.

The joy of preparing French onion soup lies in the simplicity of its ingredients and the time-honoured tradition of its method. As you patiently caramelize the onions, their natural sweetness intensifies, filling your kitchen with an unmistakable aroma. The cooking process allows you to appreciate the transformation of basic ingredients into a luxurious dish. Pouring in the rich beef broth and a splash of dry white wine, you can almost taste the depth of flavour developing with each simmering moment.

French Onion Soup (serves 4)

Ingredients You Need:

• Extra-virgin olive oil
• 8 decent-sized onions
• ¾ teaspoon sea salt
• 1 tablespoon balsamic vinegar
• 1½ tablespoons fresh thyme leaves
• 3 garlic cloves, minced
• 3 tablespoons plain flour
• 250ml dry white wine
• 1.5l beef broth
• Freshly ground black pepper
• Baguette slices
• Gruyère cheese

Gear You’ll Need:

• Large, heavy-bottomed pot
• Wooden spoon or spatula
• Measuring spoons
• Chef’s knife
• Cutting board
• Measuring jug
• Oven-safe bowls
• Baking sheet
• Grater
• Ladle

How To Make It:

1. Caramelize the Onions
   • Heat a generous amount of extra-virgin olive oil over medium heat in a large, heavy-bottomed pot
   • Add the thinly sliced onions and the sea salt. Cook slowly, stirring occasionally, until the onions are very soft and caramelized, about 45 minutes to 1 hour. The onions should be golden brown and significantly reduced in volume
2. Add Balsamic Vinegar and Thyme
   • Stir in the balsamic vinegar and 1½ tablespoons of fresh thyme leaves.
   • Cook for another 5 minutes
3. Add Garlic and Flour
   • Add the minced garlic and cook for another minute until fragrant
   • Sprinkle the flour over the onions and stir well to combine
   • Cook for 2-3 minutes to eliminate the raw flour taste
4. Deglaze with White Wine
   • Pour in the dry white wine, stirring constantly to deglaze the pot, scraping up any browned bits from the bottom
   • Let it simmer for about 5 minutes until the wine is reduced by half
5. Add Beef Broth
   • Add the beef broth, stirring well to combine. Bring the soup to a boil, then reduce the heat and let it simmer for 30-40 minutes
   • Season with freshly ground black pepper to taste
6. Prepare Baguette Slices
   • While the soup is simmering, preheat your oven to 400°F (200°C)
   • Slice the baguette and place the slices on a baking sheet. Drizzle with a little olive oil and toast in the oven until golden brown, about 10 minutes
7. Assemble and Serve
   • Ladle the soup into oven-safe bowls
   • Place a toasted baguette slice on top of each bowl of soup and sprinkle generously with grated Gruyère cheese
   • Place the bowls on a baking sheet and transfer to the oven. Bake until the cheese is melted and bubbly, about 3-5 minutes
8. Garnish and Serve
   • Carefully remove the bowls from the oven
   • Garnish with fresh thyme leaves
   • Serve hot and enjoy your delicious French onion soup!

WorkTop Tips:

• Caramelizing onions takes time. Cook them slowly over medium to medium-low heat, stirring occasionally. This process can take up to an hour, but the deep, sweet flavour is worth the wait.
• Slice the onions evenly to ensure they cook uniformly. Use a sharp knife or a mandoline for consistent slices
• When you add the wine to deglaze, make sure to scrape up all the browned bits from the bottom of the pot. These bits are packed with flavour and will enhance the taste of your soup
• The broth is a major soup component, so using high-quality beef broth will significantly impact the final flavour. Homemade or low-sodium store-bought broth is ideal.

Wine Pairing:

A glass of full-bodied Chardonnay or a light Pinot Noir beautifully complements the soup’s rich flavours. The wine’s acidity cuts through the soup’s richness, providing a balance that elevates the experience and makes you feel that little bit more French.

Enjoy!

Photo by BigSeb