Description

A cozy, deeply flavorful French Onion Soup made with slow-caramelized onions, a splash of white wine, and a bubbly layer of cheese. Simple, warm, and truly comforting — the kind of classic that makes the whole kitchen smell amazing.

Ingredients

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For the Soup

4 large yellow onions, peeled and thinly sliced (about 1.2 kg)
2 tablespoons butter
1 clove garlic, minced
2 tablespoons flour
1/2 to 1 cup dry white wine (120-240 ml) — I used 1 full cup today because it lifts the flavor beautifully.
6 cups vegetable broth (1.4 liters)
1 teaspoon Worcestershire sauce
1 bay leaf
2 medium or 1 large sprigs fresh oregano (or 1 teaspoon dried oregano — completely optional but very tasty!)
Salt and freshly ground black pepper, to taste

For the Topping

Baguette or Italian bread, sliced into 1-inch pieces — today I used Italian. Delicious!
1 cup grated cheese — Gruyère, Gouda, or Mozzarella all work beautifully (about 100 g)

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Instructions

Caramelize the onions. In a large heavy-bottomed stockpot, melt the butter over medium-high heat. Add the sliced onions and cook for about 30 minutes, letting them caramelize slowly until deep golden — not burnt. Stir occasionally at first, then more frequently as they deepen in color. Splash in a tiny bit of the wine to prevent scorching, then add the garlic and sauté briefly without letting it brown. Pour in the remaining wine and deglaze the pot, scraping up all the caramelized bits.
Simmer the soup. Add the vegetable broth. Dissolve the flour in a cup of filtered water and pour it into the pot, stirring to blend smoothly. Add the Worcestershire sauce, bay leaf, and oregano.Bring to a gentle simmer, reduce the heat to medium-low, cover, and cook for at least 10 minutes. Remove the bay leaf and adjust the seasoning.
If the flavor tastes a bit strong, add a cooked potato before the final 10 minutes — it naturally softens everything.
Toast the bread. Preheat the oven to 400°F (200°C). Arrange the bread slices on a baking sheet and bake for 6–8 minutes, or until crisp and lightly golden.
Broil the cheesy topping. Switch the oven to the broiler. Place oven-safe bowls on a sturdy baking sheet and ladle in the hot soup. Top each with a toasted bread slice and a generous layer of cheese.
Broil for 2–4 minutes, or until the cheese is melted and bubbly. Serve immediately.

Notes

Let the onions take their time — slow caramelizing brings real depth.

If the onions brown too quickly, lower the heat and keep going slowly.

Use ½ cup wine for a milder flavor or the full cup for more brightness.

The oregano is optional but adds a lovely herbal note.

A cooked potato balances broth that tastes too strong.

Broths vary in saltiness — always taste before adding more.

Broil the soup bowls on a baking sheet for easy handling.

These nutrition values are rough estimates based on common ingredients. For medical or dietary advice, it’s always best to consult a registered nutritionist or healthcare provider.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop and Oven
Cuisine: French-inspired

Nutrition

Serving Size: Aprox 350-400 g per bowl
Calories: 345
Sugar: 12 g
Sodium: 960 mg
Fat: 14 g
Saturated Fat: 7 g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 38 g
Fiber: 4 g
Protein: 12 g
Cholesterol: 30 mg