Bistro-Style French Onion Soup

French onion soup is a timeless classic that transforms simple ingredients into something rich and deeply comforting. With slowly caramelized onions, savory broth, and a layer of golden, melted cheese over crisp toasted bread, this Bistro-Style French Onion Soup feels both rustic and elegant. Whether served as a cozy starter or a hearty main, this

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Cozy French Onion Soup

Traditional French Onion Soup Recipe

Gourmet French Onion Soup

French onion soup features caramelized onions simmered in rich broth, topped with toasted bread and melted cheese for a warm, comforting dish.

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Yields: people

Ingredients

Soup Mixture

4 large yellow onions thinly sliced
2 tbsp unsalted butter
1 tbsp olive oil
4 garlic cloves grated
3/4 cup red wine
8 cups beef broth or veggie broth
1-2 bay leaves
2-3 fresh rosemary and thyme sprigs
Salt & pepper

Toppings

1 cup old aged cheddar shredded
1 cup gruyere cheese shredded
¼ cup parmesan cheese shredded
2-3 slices baguette per soup
Fresh thyme
Few cracks of black pepper

Instructions

In a large pot, add the butter and olive oil over medium heat. Once the butter is melted, add in the thinly sliced onions. Bring heat to low-medium and cook for 30–40 minutes, stirring consistently, until the onions are caramelized and a deep golden-brown color.
Once the onions are caramelized, add the grated garlic and deglaze the bottom of the pot with wine over low-medium heat. When the wine has reduced by half, add the beef broth, thyme, bay leaves, and salt and pepper. Stir to combine and bring the broth to a boil. Once boiling, reduce to a simmer and let the soup cook, covered, for 40 minutes to 1 hour.
Preheat the oven to broil. Evenly distribute the soup into 4–6 ramekins or oven-safe soup bowls and place them on a baking sheet. Top each bowl with 2–3 slices of baguette, then add 2 tablespoons of gruyère and 2 tablespoons of aged cheddar to each.
Place the baking sheet in the oven and broil for 1–2 minutes, until the cheese is melted and bubbly.
Remove from the oven and top with freshly cracked black pepper, grated parmesan, and fresh thyme.
Serve and enjoy!