Description
This classic Martha Stewart French Onion Soup recipe features slow-caramelized yellow onions simmered in rich beef broth, enhanced with white wine and balsamic vinegar, and topped with toasted baguette slices and melted aged cheese. Perfect for a cozy, gourmet meal, this soup balances deep, savory flavors with a crisp, cheesy crust.
Ingredients
Scale
Cheese
- 12 ounces medium-aged cheese, such as a mix of Gruyere, Fontina, or Swiss
Soup
- 2 pounds of yellow onions, halved lengthwise and sliced into ¼-inch thick strips
- 3 1/2 cups homemade beef broth
- 1 tablespoon all-purpose flour
- 1/2 cup dry white wine
- 1 tablespoon of high-quality extra-virgin olive oil
- 4 tablespoons unsalted butter, cut into small pats
- Salt and freshly ground black pepper to taste
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon of light brown sugar
- A pinch of smoked paprika
- 1 tablespoon of balsamic vinegar
Bread
- 1 small French baguette, sliced diagonally into ¾-inch thick pieces
Instructions
- Caramelize the Onions: Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the sliced onions along with a pinch of salt and the light brown sugar. Cook slowly for 30-40 minutes, stirring occasionally to prevent burning, until the onions turn a deep amber color. This slow caramelization develops the soup’s rich flavor.
- Add Flour and White Wine: Sprinkle the all-purpose flour over the caramelized onions and stir for 2 minutes to incorporate. Pour in the dry white wine while scraping the pot’s bottom to loosen browned bits. Cook for another 5 minutes until the wine reduces slightly.
- Simmer the Soup: Add the homemade beef broth to the pot. Bring the mixture to a simmer, then stir in the balsamic vinegar and chopped fresh thyme. Lower the heat, cover partially, and simmer gently for 20-30 minutes to meld flavors. Taste and season with salt and freshly ground black pepper as needed.
- Prepare the Bread: While the soup simmers, preheat your oven to 350°F (175°C). Arrange the sliced French baguette pieces on a baking sheet and toast in the oven for about 15 minutes, or until golden brown and crisp. Crispy bread will hold up well when floated on the soup.
- Assemble and Broil: Ladle the hot soup into oven-safe bowls. Place the toasted baguette slices on top of each bowl of soup, then generously sprinkle the grated aged cheese over the bread. Broil the bowls in the oven for 2-4 minutes, watching closely, until the cheese melts, bubbles, and browns beautifully.
- Serve: Remove carefully from the oven. Optionally garnish with a pinch of fresh thyme or freshly cracked black pepper. Serve immediately and enjoy this comforting, flavorful French onion soup with friends and family.
Notes
- Use a heavy-bottomed pot to ensure even heating and prevent burning while caramelizing onions.
- Stir onions frequently during caramelization to avoid scorching and to develop a deep amber color.
- Choose medium-aged cheeses like Gruyere, Fontina, or Swiss for the perfect melt and flavor balance.
- Baguette slices should be toasted thoroughly to stay crisp under the hot soup and melted cheese.
- Broil with caution, as the cheese can burn quickly under high heat—keep a close eye during melting.
- For a vegetarian version, substitute beef broth with a rich mushroom or vegetable broth.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: French
Keywords: French onion soup, caramelized onions, Gruyere cheese soup, classic French soup, comfort food, baked cheese soup, hearty soup
