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French Onion Soup with an Italian Twist

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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 4

Ingredients
  

Soup

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 large yellow onions thinly sliced
  • 2 medium red onions thinly sliced
  • 2 large leeks white and light green parts only, thinly sliced and well rinsed
  • 1 teaspoon salt plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 2 cloves garlic minced
  • ¼ cup dry white wine
  • 6 cups beef broth or chicken broth for a lighter version
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried
  • 1 bay leaf

Topping

  • 4 –6 slices herb focaccia
  • 1½ cups freshly grated Fontina cheese

Instructions
 

  • Caramelize the onions
    In a large heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat. Add the yellow onions, red onions, and leeks. Sprinkle with salt and pepper. Cook, stirring occasionally, for 35–40 minutes, until deeply golden, soft, and caramelized. Reduce heat if needed to prevent burning.
  • Build the flavor
    Add the garlic and cook for 1 minute until fragrant. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Simmer for 2–3 minutes until slightly reduced.
  • Simmer the soup
    Add the broth, thyme, and bay leaf. Bring to a gentle simmer, cover partially, and cook for 25–30 minutes. Taste and adjust seasoning. Remove the bay leaf.
  • Prepare for broiling
    Preheat the broiler. Ladle the soup into oven-safe bowls and place them on a baking sheet.
  • Add the Italian topping
    Top each bowl with a slice of herb focaccia, then generously sprinkle with Fontina cheese.
  • Broil
    Broil for 2–4 minutes, until the cheese is fully melted, bubbling, and lightly golden. Watch closely.
  • Serve
    Serve immediately, hot and bubbling, with extra focaccia on the side if desired.