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Dutch Oven French Onion Soup

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A rich and savory French onion soup made effortlessly in a Dutch oven, featuring caramelized onions, flavorful broth, and a cheesy toasted bread topping.

Ingredients

Scale
  • 6 large yellow onions, thinly sliced
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 teaspoon sugar
  • 4 cloves garlic, minced
  • 8 cups beef broth
  • 1 cup dry white wine
  • 2 bay leaves
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • Salt and freshly ground black pepper, to taste
  • Baguette slices, toasted
  • 2 cups grated Gruyère cheese

Instructions

  1. In a Dutch oven, melt butter with olive oil over medium heat.
  2. Add sliced onions and sugar; cook slowly, stirring frequently until onions are deeply caramelized, about 40 minutes.
  3. Add minced garlic and cook for another 2 minutes.
  4. Pour in white wine to deglaze the pot, scraping up browned bits; simmer until wine is mostly evaporated.
  5. Add beef broth, bay leaves, and thyme; bring to a boil, then reduce to a simmer for 30 minutes.
  6. Season with salt and pepper to taste; remove bay leaves before serving.
  7. Ladle soup into ovenproof bowls; top each with toasted baguette slices and a generous amount of Gruyère cheese.
  8. Place bowls under the broiler until cheese is melted and bubbly, about 3-5 minutes.
  9. Serve hot and enjoy.

Notes

For a vegetarian version, substitute beef broth with mushroom or vegetable broth and use a vegetarian cheese alternative.

Find it online: https://foodnarrative.com/dutch-oven-french-onion-soup/