Introduction
Oven baked French onion is a comforting dish that warms the heart and soothes the soul. With its rich flavors and gooey cheese topping, this recipe elevates the classic onion soup into a delightful baked version that is perfect for any occasion.
The combination of sweet caramelized onions, savory broth, and melty cheese creates a dish that is not only satisfying but also incredibly easy to prepare. Whether you’re hosting a dinner party or simply enjoying a cozy night in, this oven baked French onion will impress everyone at the table.
Get ready to indulge in layers of flavor that will have you coming back for seconds. Let’s dive into this delightful recipe and transform your kitchen into a haven of delicious aromas.
Ingredients
- 4 large yellow onions, thinly sliced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 4 cups beef broth
- 1/2 cup dry white wine (optional)
- 1 baguette, sliced into rounds
- 2 cups shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
Directions & Preparation
- Preheat your oven to 350°F (175°C).
- In a large, heavy-bottomed pot, melt the butter and olive oil over medium heat. Add the sliced onions, sugar, salt, and black pepper.
- Cook the onions, stirring frequently, for about 30-40 minutes, or until they are deeply caramelized and golden brown.
- Stir in the thyme, followed by the beef broth and white wine (if using). Bring the mixture to a simmer and let it cook for an additional 15 minutes to meld the flavors.
- While the soup simmers, arrange the baguette slices on a baking sheet. Toast in the oven for about 10 minutes, or until golden brown and crisp.
- Once the soup is ready, ladle it into oven-safe bowls, filling each about three-quarters full. Place the toasted baguette slices on top of the soup.
- Generously sprinkle the Gruyère and Parmesan cheeses over the baguette slices, ensuring they are well covered.
- Transfer the bowls to the oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly browned.
- Remove from the oven and let cool for a few minutes before serving. Garnish with additional thyme if desired.
FAQs
Can I use a different type of cheese?
Yes, you can substitute with cheeses like mozzarella or cheddar for a different flavor profile.
What if my onions don't caramelize properly?
If your onions are not browning, try cooking them a bit longer over medium-low heat, stirring occasionally.
Can I make this recipe vegetarian?
Absolutely! Use vegetable broth instead of beef broth for a delicious vegetarian option.
What if the soup is too salty?
If the soup tastes too salty, try adding a splash of water or a pinch of sugar to balance out the flavors.
Can I scale this recipe for a larger group?
Yes, simply double the ingredients and use a larger pot to accommodate the increased volume.
What can I do if the cheese doesn't brown?
If the cheese doesn't brown, you can use the broiler for a minute or two at the end, watching closely to prevent burning.
Conclusion
Oven baked French onion is more than just a dish; it’s an experience that brings people together. The delightful aroma wafting through your home will have everyone eagerly waiting for their first taste.
With its combination of comforting flavors and satisfying textures, this recipe is sure to become a favorite in your household. Enjoy every spoonful and savor the warmth it brings.
Recipe Card
Delicious Oven Baked French Onion Recipe
Ingredients
- 4 large yellow onions thinly sliced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 4 cups beef broth
- 1/2 cup dry white wine optional
- 1 baguette sliced into rounds
- 2 cups shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 350°F (175°C).
- In a large, heavy-bottomed pot, melt the butter and olive oil over medium heat. Add the sliced onions, sugar, salt, and black pepper.
- Cook the onions, stirring frequently, for about 30-40 minutes, or until they are deeply caramelized and golden brown.
- Stir in the thyme, followed by the beef broth and white wine (if using). Bring the mixture to a simmer and let it cook for an additional 15 minutes to meld the flavors.
- While the soup simmers, arrange the baguette slices on a baking sheet. Toast in the oven for about 10 minutes, or until golden brown and crisp.
- Once the soup is ready, ladle it into oven-safe bowls, filling each about three-quarters full. Place the toasted baguette slices on top of the soup.
- Generously sprinkle the Gruyère and Parmesan cheeses over the baguette slices, ensuring they are well covered.
- Transfer the bowls to the oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly browned.
- Remove from the oven and let cool for a few minutes before serving. Garnish with additional thyme if desired.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
