Description
A savory and hearty French Onion Soup inspired by the flavors of Longhorn Steakhouse, featuring caramelized onions, rich beef broth, and melted cheese on top of toasted bread.
Ingredients
- 4 large onions, thinly sliced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cups beef broth
- 1 cup dry white wine
- 2 teaspoons fresh thyme leaves
- 1 bay leaf
- Salt and pepper to taste
- 4 slices of French bread, toasted
- 2 cups shredded Gruyère cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon flour (optional, for thickening)
Instructions
- In a large pot, melt butter with olive oil over medium heat. Add onions and cook, stirring occasionally, until golden brown and caramelized, about 30-40 minutes.
- If you prefer a thicker soup, sprinkle flour over the onions and cook for 1-2 minutes, stirring constantly.
- Deglaze the pot by adding white wine and scraping up any bits from the bottom. Let the wine reduce for about 3 minutes.
- Add the beef broth, thyme, and bay leaf to the pot. Bring to a simmer and cook for 15-20 minutes. Season with salt and pepper to taste.
- Meanwhile, toast the French bread slices in a toaster or under a broiler until crispy and golden.
- Preheat your broiler. Ladle the soup into oven-safe bowls, placing a slice of toasted French bread on top of each bowl.
- Top each slice of bread with a generous amount of shredded Gruyère and mozzarella cheese.
- Broil the soup for 3-5 minutes, until the cheese is melted, bubbly, and golden brown.
- Serve hot, garnished with extra thyme if desired.
Notes
- For a richer flavor, you can use a combination of beef and chicken broth.
- If you prefer a vegetarian version, substitute vegetable broth for the beef broth.
- For a more robust taste, you can add a splash of brandy or cognac during the deglazing step.
- The cheese blend of Gruyère and mozzarella is essential for that signature melty, gooey texture.