Classic French Onion Soup
Rich, savory, and topped with gooey melted cheese, this French onion soup is comfort in a bowl — perfect for cool Savannah evenings.
Ingredients (Serves 4–6)
- 4 large yellow onions, thinly sliced
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp sugar (optional)
- 2 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1/2 cup dry white wine (optional)
- 6 cups beef broth
- 1 bay leaf
- 2–3 sprigs fresh thyme (or 1/2 tsp dried)
- Salt and pepper to taste
- 1 baguette, sliced
- 1 1/2 cups grated Gruyère cheese
- Parmesan (optional)
Instructions
In a heavy pot, melt butter with olive oil over medium heat. Add onions and cook slowly, stirring often, until deep golden brown, about 40 minutes. Sprinkle with sugar halfway through. Stir in garlic for 1 minute, then add flour and cook another minute. Deglaze with wine, scraping up any browned bits, and simmer for 2–3 minutes. Add broth, bay leaf, and thyme; simmer 30 minutes. Season to taste and discard herbs.
In a heavy pot, melt butter with olive oil over medium heat. Add onions and cook slowly, stirring often, until deep golden brown, about 40 minutes. Sprinkle with sugar halfway through. Stir in garlic for 1 minute, then add flour and cook another minute. Deglaze with wine, scraping up any browned bits, and simmer for 2–3 minutes. Add broth, bay leaf, and thyme; simmer 30 minutes. Season to taste and discard herbs.
Toast baguette slices, top with cheese, and broil until bubbly. Ladle soup into oven-safe bowls, float the toasts on top, and broil briefly for a golden finish. Serve hot.