A simplified yet flavorful take on the classic French onion soup, perfect for when you crave comfort food but don’t want to spend hours in the kitchen. This version delivers the same rich, caramelized onion goodness with minimal effort.
Origin of French Onion Soup
French onion soup dates back to at least the 17th century, originating in France as a humble dish made by slow-cooking onions and combining them with broth. Over time, it became a gourmet staple, famous for its deep flavors and cheesy, crusty topping.
What I Love About This Recipe
I love that this “lazy” version cuts down on cooking time without sacrificing the rich, sweet-savory depth of traditional French onion soup. The use of store-bought broth and a few clever shortcuts means you can have a restaurant-quality soup on the table in under an hour!
Also Read : Peach Whiskey Sour
Lazy French Onion Soup
6
servings15
minutes2
hours10
minutes556
kcalIngredients
3 large yellow onions, thinly sliced
3 tbsp butter
1 tbsp olive oil
1 tsp sugar
1 tsp salt
½ tsp black pepper
2 cloves garlic, minced
½ cup dry white wine (optional)
4 cups beef broth (or vegetable broth for a vegetarian version)
1 tbsp Worcestershire sauce
1 tsp dried thyme (or 1 tbsp fresh thyme)
1 baguette, sliced
1 ½ cups shredded Gruyère or Swiss cheese
Directions
- Heat butter and olive oil in a large pot over medium heat.
- Add sliced onions, sugar, salt, and pepper, then cook, stirring occasionally, until softened and caramelized (about 20-25 minutes).
- Stir in minced garlic and cook for 1 more minute.
- Pour in white wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
- Add beef broth, Worcestershire sauce, and thyme. Bring to a simmer and cook for another 10 minutes.
- While the soup simmers, preheat the oven to 400°F (200°C).
- Place baguette slices on a baking sheet and toast in the oven for about 5 minutes, until lightly crisp.
- Ladle the soup into oven-safe bowls, place toasted baguette slices on top, and sprinkle generously with shredded cheese.
- Broil for 3-4 minutes, or until the cheese is melted and bubbly.
- Serve hot and enjoy!
Notes
- Shortcut Tip: If you’re really short on time, caramelize the onions faster by adding a splash of balsamic vinegar.
