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French Onion Soup with an Italian Twist

A rich and comforting French onion soup with an Italian twist. Slowly caramelized onions are simmered in a flavorful broth and finished with crusty toasted bread and melted cheese for a cozy, restaurant-style soup that is perfect for a chilly day.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course, Side Dish, Soup
Cuisine American, Italian
Servings 6
Calories 425 kcal

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
  • salt and pepper to taste
  • 2 cloves garlic minced
  • 1/3 cup flour
  • ¼ cup dry red wine
  • 6 cups beef broth, or chicken broth for a lighter version, or vegetable broth or a vegetarian option or chicken broth for a lighter version
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried or ½ teaspoon dried
  • 2-3 bay leaves

Topping

  • 6 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. Then add in the flour Pour in the 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.

Notes

Don’t rush the onions! The key to a deeply flavorful onion soup is slowly caramelizing them until they are golden brown and sweet. Give them time to develop that rich flavor before adding the broth.
Keyword French Onion Soup