French Onion Soup Bake

 French Onion Soup Bake

Author: tinsufCuisine: French

Category: Soup / Comfort Food

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

ADVERTISEMENT
Discover more
broth
Cream
Sopa de Pollo
SOUP
Chicken soup
SALAD
Sopita
Broth
vegetable
cheese

Yield: 4 servings

Table of Contents

    Introduction
    Ingredients
    Instructions
    Troubleshooting & Consistency Tips
    Storage & Make-Ahead
    Why This Recipe Works
    Expert Tips

Introduction

French Onion Soup Bake is the ultimate comfort soup: slowly caramelized onions simmered in a rich, savory broth and finished with crisp, cheesy baguette toasts. The long, gentle caramelization brings out deep, sweet onion flavor that forms the backbone of the soup. Finished under the broiler for a bubbling

 cheese crust, it’s a cozy, crowd-pleasing dish ideal for chilly evenings or dinner parties.
Ingredients

    6 large yellow onions, thinly sliced
    3 tablespoons unsalted butter
    2 tablespoons olive oil
    1 teaspoon sugar
    2 garlic cloves, minced
    6 cups beef or vegetable broth
    1 cup dry white wine (optional)
    2 bay leaves
    2–3 sprigs fresh thyme (plus extra for garnish)
    Salt and freshly ground black pepper, to taste
    1 baguette, sliced into 1/2-inch rounds
    1 1/2 cups grated Gruyère cheese (or other melting cheese)

Instructions


    Heat butter and olive oil in a large, heavy-bottomed pot over medium heat. Add the sliced onions and sprinkle with 1 teaspoon sugar to promote even caramelization.
    Cook the onions slowly, stirring occasionally, until they turn a deep golden brown and reduce substantially, about 35–40 minutes. Lower the heat if the onions begin to scorch.
    Add the minced garlic and cook 1 minute until fragrant.
    Deglaze with white wine if using, scraping up any browned bits from the bottom of the pot. Simmer 3–4 minutes to reduce the wine slightly.
    Add the broth, bay leaves, and thyme sprigs. Bring to a gentle boil, then reduce heat and simmer for 30 minutes. Season to taste with salt and freshly ground black pepper. Remove bay leaves and thyme stems before serving.
    Meanwhile, preheat the oven to 400°F (200°C). Arrange baguette slices on a baking sheet and toast for about 5 minutes per side until lightly golden.
    Top each toasted slice with grated Gruyère and return to the oven for 5–7 minutes, or broil briefly until cheese is melted and golden.
    Ladle the hot soup into oven-safe bowls, place cheese toasts on top, and, if desired, place bowls under the broiler 1–2 minutes to further brown the cheese. Garnish with fresh thyme and serve immediately.

Troubleshooting & Consistency Tips

    Onions not browning: Increase the heat slightly and stir more frequently; adding the sugar early helps but patience and occasional stirring are the real keys.
    Onions scorching: Reduce heat and scrape the pan frequently; using a heavy-bottomed pot distributes heat more evenly.

 Broth too weak: Use good-quality beef broth or a reduced broth for deeper flavor. If using vegetable broth, consider adding a splash of soy sauce or Worcestershire for umami depth.

     Cheese toast soggy: Toast the bread well before adding cheese, and broil just long enough to melt and brown the cheese; serve immediately.
    Too salty: Taste as you go—season the soup gradually. If it becomes too salty, a peeled, halved potato simmered briefly in the soup can help absorb excess salt (remove before serving).

Storage & Make-Ahead

    Make-Ahead: The onion-broth base can be prepared up to 3 days ahead and refrigerated. Reheat gently before assembling with cheese toasts.
    Refrigerator: Store leftover soup (without cheese toast) in an airtight container for up to 3 days. Reheat on the stovetop until hot.
    Freezer: Freeze the soup (without cheese toast) for up to 1 month. Thaw overnight in the refrigerator and reheat slowly.
    Cheese toasts: Prepare and toast right before serving for best texture; they do not reheat well once soggy.

Why This Recipe Works

The deep, sweet flavor of properly caramelized onions is the foundation of excellent French onion soup. Slow cooking converts the onions’ natural sugars and creates complex savory notes that a quick sauté cannot replicate. Deglazing with wine and simmering in a quality broth adds layers of savory complexity. Crisp, well-toasted baguette rounds topped with bubbling Gruyère provide contrasting textures and a rich finishing touch that transforms this simple soup into a memorable comfort dish.
Expert Tips

    Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution while caramelizing onions.
    Slice onions evenly for uniform caramelization; a mandoline speeds this up and gives consistent results.
    If you prefer a clearer broth, strain the soup before serving and then add toasted 

     cheese rounds on top.
    For a vegetarian version, use a robust homemade vegetable stock and add a splash of tamari or soy sauce for umami.
    Serve with a small side salad or roasted vegetables to make it a complete meal.

French Onion Soup Bake is a timeless, comforting classic that rewards patience and attention to detail. For reliably delicious recipes and more cozy meal ideas, visit tinsuf.com.
For more recipes follow me in  Facebook , Pinterest !