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French Onion Soup
Slow-caramelized onions simmered in a rich, savory beef broth create a deep, complex flavor profile that is perfectly complemented by a splash of balsamic and aromatic herbs. Each bowl is finished with a crisp baguette slice buried under a decadent, golden-brown crust of melted Gruyère for the ultimate comfort food experience.
Ingredients
Instructions
Melt butter and olive oil in a large heavy pot over medium-low heat.
Add sliced onions. Cook 35–45 minutes, stirring regularly, until the onions are very soft and deeply caramelized.
Add garlic and thyme. Cook for 1 minute.
Add wine or sherry. Scrape the bottom of the pot to release the browned bits. Simmer for 3–5 minutes.
Add beef stock, bay leaf, balsamic vinegar, Worcestershire sauce and black pepper.
Bring to a gentle simmer. Cook uncovered for 25–30 minutes.
Remove bay leaf. Taste and add up to ¼ teaspoon kosher salt only if needed.
Toast baguette slices.
Portion approximately 1½ cups of soup into each serving bowl.
Top each serving with one toasted baguette slice and approximately ½ oz shredded cheese.
Broil until cheese is melted and lightly browned.
Chef Notes
LOW-SODIUM NOTES Use unsalted beef stock rather than regular beef broth. Keep added salt optional. The Worcestershire sauce and cheese already contribute sodium. For lower sodium, choose a lower-sodium Swiss cheese and limit cheese to approximately ½ oz per serving.