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Shortcut French Onion Soup

A quick 45-minute version of classic French onion soup with deep, savory flavors and melted cheese.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 portions
Course: Main Course, Soup
Cuisine: American, French
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large yellow onions peeled and sliced thin
  • 2 tbsp olive oil or butter
  • 4 cups beef broth or vegetable broth for vegetarian
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 4 slices French baguette or gluten-free bread
  • 1-1.5 cups Gruyère cheese grated (or mozzarella/Parmesan)

Equipment

  • Large pot with lid
  • Broiler-safe bowls
  • sharp knife
  • cutting board

Method
 

  1. Peel and slice the onions thinly and uniformly for even cooking.
  2. In a large pot, add onions and olive oil (or butter), cover, and cook on medium-low heat for 30 minutes, stirring occasionally until golden and caramelized.
  3. Add broth, thyme, bay leaf, salt, and pepper. Simmer uncovered for 15 minutes to let flavors meld.
  4. While soup simmers, toast bread slices in oven or grill pan until crispy and golden.
  5. Remove thyme sprigs and bay leaf from soup before serving.
  6. Ladle soup into broiler-safe bowls, top with toasted bread, and sprinkle with grated cheese.
  7. Broil for 2-3 minutes until cheese is melted and bubbly. Watch carefully to prevent burning.

Notes

Cover pot while caramelizing onions to speed up process. Store soup base (without toppings) in refrigerator up to 3 days or freeze up to 3 months. Add fresh bread and cheese when reheating.