French Onion Soup

Looking to make a classic French Onion Soup recipe for someone special? Learn how to make it at home with this step-by-step recipe. This rich and comforting soup is made with perfectly caramelized onions, savoury broth, toasted bread, and melted cheese for that restaurant-style finish.

Ingredients

• 4 tbsp unsalted butter

• 6 large yellow onions, sliced

• 1 tsp salt

• 1 tsp sugar

• 4 cloves garlic, minced

• 2 tbsp all-purpose flour

• ½ cup dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir)

• 4 cups low-sodium beef broth

• 4 cups low-sodium chicken broth

• 1 tbsp Worcestershire sauce

• 1 tsp Maggie Seasoning (optional)

• 4 to 5 sprigs fresh thyme

• 2 dried bay leaves

• Salt, to taste

• Pepper, to taste

• 1 tsp lemon juice

• 1 French baguette, sliced

• 2 cups Gruyère cheese, thickly grated

• Olive oil, for toasting baguette

Method

1. Prepare the onions Slice the onions into medium strips, cutting along the grain.

2. Caramelize the onions Heat a deep pot over medium-high heat and melt the butter. Add the sliced onions, salt, and sugar. Stir briefly, then allow the onions to sweat and reduce. Stir every 5 minutes to prevent burning.

After about 25 minutes, the onions will have reduced significantly and will begin to caramelize. Continue cooking for another 20 minutes, or until they develop a deep golden colour.

3. Add the garlic Reduce the heat to medium. Add the minced garlic and sauté for about 5 minutes, until fragrant and no longer raw.

4. Build the base Sprinkle in the flour and sauté for 1 to 2 minutes to give the soup body.

Pour in the red wine to deglaze the pot, scraping up all the browned bits from the bottom for added flavour.

5. Add the broth and herbs Pour in the beef broth and chicken broth. Add the bay leaves, thyme sprigs, and Worcestershire sauce (and a splash of Maggi seasoning if using).

Bring the soup to a boil, then reduce to a simmer. Taste and adjust salt and pepper. Add the lemon juice to brighten the flavours. Simmer for another 10 minutes, then remove the herbs.

6. Prepare the baguette While the soup simmers, slice the baguette into ½-inch rounds and place them on a lined baking sheet. Drizzle both sides with olive oil and broil until lightly golden on each side.

7. Assemble the soup Preheat the broiler.

Ladle the soup into oven-safe bowls and place them on a baking sheet. Sprinkle a layer of Gruyère cheese over the soup. Add 3 toasted baguette slices on top, then generously cover with more cheese.

8. Broil Transfer the baking sheet to the oven and broil on high until the cheese is melted, bubbly, and golden. Keep a close eye to prevent burning.

Garnish with fresh thyme sprigs and serve hot.