Fast French Onion Soup for a Busy Weeknight
A cozy, rich French onion soup ready in just 30 minutes—perfect for chilly evenings when you need warmth and comfort without the wait.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or silicone spatula
- Sharp knife and cutting board
- Broiler-safe bowls or ramekins
- Ladle
Ingredients
For the Soup
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 large yellow onions thinly sliced
- 1 teaspoon salt
- ½ teaspoon sugar
- 2 cloves garlic minced
- ½ cup dry white wine or sub with extra broth
- 4 cups beef broth or vegetable broth for vegetarian version
- 2 sprigs fresh thyme or ½ teaspoon dried
- 1 bay leaf
- Salt and pepper to taste
For the Topping
- 4 slices crusty French bread
- 1 cup shredded Gruyère cheese or Swiss
- Optional: freshly chopped parsley for garnish
Instructions
Step 1: Caramelize the Onions
- Melt butter with oil in a large Dutch oven over medium heat. Add sliced onions, salt, and sugar. Stir frequently until onions are golden brown, about 12–15 minutes.
- Tip: Stir often to avoid burning while encouraging browning.
Step 2: Add Garlic and Deglaze
- Stir in garlic and cook for 1 minute. Add wine, scraping up brown bits. Let simmer 2–3 minutes to reduce slightly.
- Tip: No wine? Use broth with a splash of vinegar.
Step 3: Simmer the Broth
- Add broth, thyme, and bay leaf. Bring to a simmer for 10 minutes. Season to taste.
- Tip: Adjust salt depending on your broth’s sodium.
Step 4: Toast the Bread
- While soup simmers, preheat broiler. Toast bread on a baking sheet until golden on both sides.
- Tip: Rub toast with garlic for added depth.
Step 5: Assemble and Broil
- Ladle soup into oven-safe bowls. Top with toast and cheese. Broil until cheese is melted and bubbly.
- Tip: Watch closely—broiling only takes a minute or two.
Notes
Use gluten-free bread and broth if needed.
Vegetarian version works beautifully with mushroom broth.
Soup base can be made ahead and stored for up to 4 days.