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French Onion Soup with Toasted Baguette and Melted Cheese Recipe

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3.9 from 7 reviews

This classic French onion soup features caramelized yellow onions simmered in a rich vegetable broth, enhanced with balsamic vinegar, tamari, and fresh thyme. Topped with toasted baguette slices loaded with melted Gruyère, aged cheddar, and Parmesan cheese, this comforting soup delivers deep, savory flavor that rivals any restaurant version.

  • Total Time: 1 hour 40 minutes
  • Yield: 4 to 6 servings

Ingredients

Sauce

  • 6 tablespoons extra-virgin olive oil
  • 3 pounds medium yellow onions, halved and thinly sliced
  • ¾ teaspoon sea salt
  • 1½ tablespoons balsamic vinegar
  • 1½ tablespoons tamari
  • 1½ tablespoons fresh thyme leaves
  • 3 garlic cloves, minced
  • 3 tablespoons all-purpose white flour
  • 1 cup dry white wine
  • 6 cups vegetable broth
  • Freshly ground black pepper, to taste

Topping

  • Baguette slices
  • Gruyère cheese, aged cheddar, and/or Parmesan cheese
  • Fresh thyme, for garnish
  • Pinch of red pepper flakes (optional)

Instructions

  1. Caramelize the Onions: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced onions, sea salt, and several grinds of freshly ground black pepper. Toss to coat, then reduce the heat to low and cook for about 40 minutes, stirring every few minutes until the onions are very soft.
  2. Brown the Onions: Increase the heat to medium and continue to cook the onions for another 15 to 20 minutes, stirring often until they develop a rich golden brown color.
  3. Add Flavorings: Stir in the balsamic vinegar, tamari, fresh thyme leaves, and minced garlic. Combine thoroughly to integrate all flavors.
  4. Incorporate Flour: Sprinkle the all-purpose flour over the onions, stirring continuously, and cook for 2 minutes to remove the raw flour taste.
  5. Deglaze with Wine: Pour in the dry white wine and cook for 2 minutes or until the wine is mostly evaporated, scraping the bottom of the pot to release any browned bits.
  6. Add Broth and Simmer: Add the vegetable broth to the pot and bring to a simmer over medium heat. Let it cook gently for 30 minutes to allow flavors to meld together.
  7. Prepare Cheese Toasts: While the soup simmers, preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper. Arrange baguette slices on the baking sheet and top them generously with a mix of Gruyère, aged cheddar, and/or Parmesan cheese. Bake for 8 to 10 minutes, or until the cheese is melted and golden brown.
  8. Serve: Ladle the hot soup into ramekins or bowls. Top each serving with a toasted baguette slice covered in melted cheese. Garnish with fresh thyme and a pinch of red pepper flakes if desired. Serve immediately and enjoy.

Notes

  • Using tamari instead of soy sauce keeps the soup gluten-free and adds a deep umami flavor.
  • Cooking the onions low and slow is key to developing the rich caramelized flavor essential for this soup.
  • For a vegan version, ensure the cheese used for the topping is dairy-free or omit the cheese altogether.
  • Leftovers can be stored in the refrigerator for up to 3 days, but the cheese topping is best made fresh before serving.
  • For added depth, you can use a combination of vegetable and mushroom broth.
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Soup
  • Method: Stovetop and Baking
  • Cuisine: French
  • Diet: Vegetarian

Find it online: https://avascooking.com/french-onion-soup-with-toasted-baguette-and-melted-cheese-recipe/