This is a simple and basic French onion soup made with beef stock and sliced caramelized onions. The soup is broiled briefly to melt the Gruyère cheese on the toasted French bread.
It’s a traditional soup with caramelized onions and beef stock. Just before serving, a slice of toasted baguette and a generous amount of Gruyère cheese is placed on each bowl of soup and broiled until melted and browned. Caramelizing the onions takes a bit of time, but all-in-all, it’s a very easy preparation.
Basic French Onion Soup
French onion soup is a classic soup showing that even the simplest of ingredients can be transformed into a dish that never goes out of style.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soups
- Cuisine: French
Ingredients
Scale
- 2 cups sliced onions
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 1 tablespoon cornstarch
- 5 cups beef stock, preferably unsalted
- kosher salt and freshly ground black pepper, to taste
- 6 thick slices toasted French bread
- 1 cup shredded Gruyere cheese
Instructions
- Place a Dutch oven or large saucepan over medium heat. Heat the vegetable oil and butter until the butter has melted. Add the onions and cook until soft and caramelized, stirring frequently. This will take about 15 to 20 minutes. Turn the heat down and add a splash of water if the onions begin scorching or sticking to the pan.
- Add the cornstarch and stir until well blended. Gradually add the beef stock. Taste and add salt and pepper, as needed. Bring to a boil. Reduce the heat to low and simmer, uncovered, for about 20 to 30 minutes.
- Preheat the broiler.
- Ladle the soup into oven-safe bowls. Place a slice of toasted French bread on each serving and top with a generous amount of shredded cheese.
- Place the bowls on a baking sheet and broil just until the cheese is melted and bubbly.
