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Classic French Onion Soup

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PREP TIME
15 min
COOKING TIME
60 min
TOTAL TIME
75 min
SERVINGS
4 servings
Lunch Dinner Soup French
Classic French Onion Soup
Ingredients
  • 4 tablespoons butter
  • 2 large red onions, thinly sliced
  • 2 large sweet onions, thinly sliced
  • 1 teaspoon salt
  • 1 (48 fluid ounce) can chicken broth
  • 1 (14 ounce) can beef broth
  • 1/2 cup red wine
  • 1 tablespoon Worcestershire sauce
  • 2 sprigs fresh parsley
  • 1 sprig fresh thyme leaves
  • 1 bay leaf
  • 1 tablespoon balsamic vinegar
  • salt and freshly ground black pepper to taste
  • 4 thick slices French bread
  • 8 slices Gruyère cheese, at room temperature
  • 1/2 cup shredded Asiago cheese, at room temperature
  • 4 pinches paprika
Instructions
1
Heat the butter in a large cooking vessel over an elevated heat level until it reaches its melting point. Introduce the red onions, sweet onions, and a pinch of salt into the pot. Stir constantly until the onions achieve a deep caramelized state, almost resembling syrup, approximately 35 minutes.
2
Combine chicken broth, beef broth, red wine, and Worcestershire sauce in the pot. Create a bundle with parsley, thyme, and bay leaf using kitchen twine; add it to the pot. Simmer over a moderate heat level for 20 minutes, stirring occasionally. Discard the herb bundle and reduce the heat to a low level; stir in vinegar and season with salt and pepper. Cover the soup and maintain its warmth over low heat while you prepare the toast.
3
Position an oven rack approximately 6 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet and subject them to the heat until well toasted on both sides, approximately 3 minutes. Remove from heat; do not turn off the broiler.
4
Arrange four large oven-safe bowls or containers on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Place one slice of toasted bread, two slices of Gruyère cheese, and 1/4 of the Asiago cheese on top of each bowl. Sprinkle a small amount of paprika over the surface of each one.
5
Place the bowls under the hot broiler until bubbly and golden brown, approximately 5 minutes. The cheese will cascade over the sides of the bowl and form a beautifully melted crusty seal as it melts.
6
Serve hot and enjoy