Add the minced garlic to the onions and cook for another minute until fragrant.
Deglaze the pot with the white wine. Pour in the wine and scrape up any bits stuck to the bottom of the pot. This step releases extra flavor and prevents burning. Let the wine reduce by half, about 2–3 minutes.
Add the broth and water to the pot, stirring well.
Toss in the bay leaf and thyme sprigs for an aromatic layer.
Add the Worcestershire sauce if using, which will enhance the soup’s depth.
Simmer the soup uncovered for 20–30 minutes, allowing the flavors to meld together. Taste and adjust the seasoning with salt and pepper as needed. Remove the thyme sprigs and bay leaf after simmering.
Step 3: Preparing the Topping
The cheesy, toasted baguette is the signature topping for French Onion Soup, and it’s essential for a perfect experience.
While the soup simmers, preheat your oven to 400°F (200°C).
Slice the baguette into 1/2-inch thick slices and arrange them on a baking sheet. Toast in the oven for 5–7 minutes until golden and crisp. You want them firm enough to hold up under the cheese.
Grate the Gruyère and Parmesan cheeses and set aside. These cheeses will create a bubbly, melted top layer.
Step 4: Assembling the Soup
Now for the best part – layering the soup, bread, and cheese!
Preheat your broiler to high.
Ladle the hot soup into oven-safe bowls. This step is important, as it allows the cheese to melt properly under the broiler.
Place a toasted baguette slice on top of each bowl of soup. If your bowls are larger, you can add two slices.
Sprinkle a generous layer of the Gruyère and Parmesan cheeses over the bread, covering the entire surface.
Carefully place the bowls under the broiler for 2–3 minutes until the cheese is melted, bubbly, and golden brown. Watch closely, as the cheese can burn quickly.
Step 5: Serving
This soup is best enjoyed hot, right out of the oven.
Garnish with a sprinkle of fresh thyme leaves if desired.
Let the soup cool for a minute or two, as it will be very hot. The cheese and bread will create a delicious, gooey topping that pairs beautifully with the rich, onion-infused broth.
Tips and Variations
To make this recipe truly your own, here are a few ideas for added flavor and personalization:
Substitute wine: If you prefer not to use wine, you can replace it with additional broth or a splash of apple cider vinegar for a touch of acidity.
Use a combination of cheeses: Try adding some Emmental, Provolone, or even Mozzarella for a unique twist.
Vegetarian option: Substitute vegetable broth for beef broth to make a vegetarian version. For extra richness, add a teaspoon of soy sauce for umami flavor.
Storing and Reheating
If you have leftovers, French Onion Soup keeps well in the refrigerator for up to 3 days. Reheat it on the stovetop over low heat, and prepare fresh cheese-topped baguette slices to serve.
With this classic French Onion Soup, you’re not just preparing a meal; you’re creating an experience that’s as cozy and satisfying as it is delicious. Enjoy every bite, savoring the rich broth, caramelized onions, and melted cheese – a simple pleasure that transforms even the coldest days into something warm and wonderful.
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