Classic French Onion Soup

French Onion Soup is a classic bowl of comfort food! The flavour of the slow-cooked, caramelised onions bring out a sweet and savoury goodness that really makes this dish.

Sprinkle in some bay leaves and dried thyme, and you’ve got a lovely fragrant soup. Pop a couple of toasted french bread slices on top with melted Gruyère cheese (or your favourite plant based cheese) for a warm, fuzzy hug in a bowl.

The key to a great French Onion Soup is patience when caramelising the onions and allowing the flavours to develop in the broth.

Classic French Onion Soup

4 large yellow onions, thinly sliced

4 tablespoons butter

2 tablespoons olive oil

2 teaspoons brown sugar

2 cloves garlic, minced

1/2 cup dry white wine (optional)

8 cups beef or vegetable broth

2 bay leaves

1 teaspoon dried thyme

Salt and pepper to taste

French bread slices, toasted

Gruyère cheese or plant based cheese, grated

Method

In a large, heavy-bottomed pot, melt the butter and olive oil over medium heat.
Add the sliced onions and cook, stirring frequently, until they become caramelised and golden brown. This can take about 30-40 minutes. Be patient, as slow cooking the onions is key to developing the rich flavour.

Sprinkle the brown sugar over the caramelised onions and continue to cook for an additional 5-10 minutes, until the onions are deeply caramelised.

Add minced garlic and cook for another 1-2 minutes until fragrant. If using wine, pour it into the pot and cook for a few minutes to allow the alcohol to evaporate and the flavours too blend together.

Pour in the beef or vegetable broth, and add bay leaves and dried thyme. Season with salt and pepper to taste. Bring the soup to a simmer and let it cook for about 20-30 minutes to allow the flavours to meld.

While the soup simmers, preheat your oven’s grill.
Ladle the soup into oven-safe bowls placed on a baking sheet.
Place toasted baguette slices on top of the soup in each bowl.

Sprinkle a generous amount of grated Gruyère or plant based cheese over the bread and soup.
Place the baking sheet under the broiler until the cheese is melted and bubbly, with a golden brown crust. Keep an eye on it to prevent burning.

Carefully remove the baking sheet from the oven using oven mitts. Let the soup cool slightly before serving.