Ina Garten French Onion Soup Recipe
This Ina Garten French Onion Soup Recipe is rich, savory and full of comfort. It’s perfect for cold days.
Ingredients
- 6 large yellow onions thinly sliced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- 3 garlic cloves minced
- 1/2 cup dry white wine or sherry
- 6 cups beef broth
- 2 bay leaves
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 baguette sliced and toasted
- 2 cups Gruyère cheese shredded
Instructions
Prepare the Onions
- Peel and thinly slice onions evenly to ensure they cook uniformly.
Heat Butter and Oil
- Melt butter with olive oil in a large pot over medium heat until fully combined.
Add Onions
- Add sliced onions, salt and pepper. Stir gently to coat onions with fat.
Caramelize Onions
- Cook onions slowly for 30–40 minutes, stirring occasionally. Add sugar halfway to help caramelization.
Add Garlic
- Stir in minced garlic. Cook one minute until fragrant, being careful not to burn it.
Deglaze with Wine
- Pour in white wine or sherry. Scrape brown bits from the pot. Simmer two minutes until alcohol evaporates.
Add Broth and Herbs
- Add beef broth, bay leaves, and thyme. Stir well to combine all ingredients.
Simmer Soup
- Bring soup to a boil, then reduce heat. Simmer for 20 minutes for flavors to blend.
Prepare Bread
- Slice baguette and toast slices until lightly browned. Set aside.
Preheat Broiler
- Set oven broiler to high for cheese melting later.
Assemble Soup Bowls
- Ladle hot soup into oven-safe bowls or ramekins. Place one toasted bread slice on top of each.
Add Cheese
- Sprinkle shredded Gruyère generously over the bread, covering well.
Broil Until Golden
- Place bowls on a baking sheet. Broil 3–5 minutes until cheese is bubbly and golden brown.
Serve Immediately
- Remove from oven carefully. Serve hot with extra thyme if desired.
Notes
- Use a mix of yellow and sweet onions for depth.
- Add a splash of brandy for richness.
- Substitute Gruyère with Swiss or mozzarella if preferred.
- Use homemade beef broth for best flavor.
- Toast baguette slices lightly to avoid soggy bread.
- Add a pinch of nutmeg for subtle warmth.
- Use oven-safe ramekins for individual servings.
- Stir sugar gradually to prevent burning onions.
- Make soup a day ahead; flavors deepen overnight.
- Garnish with fresh thyme or parsley for aroma.