Name: Sopa de Cebolla Clásica Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: French
Ingredients: 4 large onions, thinly sliced; 3 tablespoons butter; 1 tablespoon olive oil; 2 cloves garlic, minced; 6 cups beef broth; 1 teaspoon thyme; 1 tablespoon flour (optional, for thickening); Salt and pepper to taste; Baguette slices; 1 cup grated Gruyère or Swiss cheese

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If you have ever craved a bowl of pure comfort that warms your soul from the inside out, the Sopa de Cebolla Clásica Recipe is exactly what you need. This classic French onion soup combines deeply caramelized onions with a rich, savory broth and finishes it all with crusty toasted bread blanketed in gooey melted cheese. It’s a timeless crowd-pleaser that effortlessly turns simple ingredients into an elegant, hearty dish. Whether you’re making it for a cozy night in or impressing friends with your cooking skills, this recipe will quickly become a beloved staple in your kitchen.

Ingredients You’ll Need

The image shows cooking ingredients laid out on a white marbled surface. In the center, there are seven whole onions with light yellow and brown skins, arranged in a slight curve. To the right, there is a white bowl filled with a light brown liquid. Next to it, thin slices of crusty bread are stacked loosely on the surface. Above the onions, there is a white pitcher holding a pale yellow liquid. To the left, a small white bowl holds shredded light yellow cheese, and beside it on a white rectangular plate, there is a block of pale yellow butter. Below the cheese and butter, two garlic cloves rest on the surface. Near the bottom left, there are two small white bowls, one containing salt and the other black pepper. Bay leaves and sprigs of fresh thyme are also placed near the onions, in between the white bowls and a small gray plate with a pile of white flour. The whole setup is neat and organized for cooking. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in the Sopa de Cebolla Clásica Recipe is straightforward yet plays a vital role, building layers of flavor, texture, and aroma. From the golden onions to the nutty cheese topping, these essentials come together like an orchestra creating a symphony of taste.

4 large onions, thinly sliced: The heart and soul of the soup; caramelizing them slowly unlocks their natural sweetness.
3 tablespoons butter: Adds richness and a silky base for sautéing the onions to perfection.
1 tablespoon olive oil: Combines with butter to prevent burning and deepen flavor.
2 cloves garlic, minced: Brings a punch of aromatic complexity without overpowering the onions.
6 cups beef broth: The savory liquid that carries the soup’s warmth and depth; you can substitute vegetable broth for a vegetarian twist.
1 teaspoon thyme: A fragrant herb that enhances the soup’s earthy character.
1 tablespoon flour (optional, for thickening): Helps give the broth a subtly thicker, silkier consistency.
Salt and pepper to taste: The simple seasoning duo that pulls all the flavors together.
Baguette slices: Toasted to crispy perfection, they provide a delightful textural contrast.
1 cup grated Gruyère or Swiss cheese: Melts beautifully over the toasts, creating that irresistible golden crust.

How to Make Sopa de Cebolla Clásica Recipe

Step 1: Caramelize the Onions

Begin by melting the butter and olive oil together in a large pot over medium heat. Add the thinly sliced onions and cook them slowly for 25 to 30 minutes, stirring occasionally. This patient process converts the onions’ natural sugars into a beautifully sweet, golden-brown caramelization that forms the unmistakable foundation of this soup. Don’t rush this step; the depth of flavor depends on it.

Step 2: Add Garlic and Flour

Once the onions are perfectly caramelized, stir in the minced garlic and cook for another minute until fragrant. Then, sprinkle in the flour, which will help thicken the broth slightly and give the soup a luscious texture. Cook the flour for a minute to remove its raw taste, stirring constantly to avoid lumps.

Step 3: Stir in Broth and Herbs

Now it’s time to pour in the beef broth, followed by the thyme, salt, and pepper. Give everything a good stir, bring the mixture to a gentle simmer, and let it cook for 15 to 20 minutes. This simmering step melds all the flavors delightfully, allowing the broth to soak up the sweet onion goodness and aromatic herbs.

Step 4: Prepare the Toasted Cheese Topping

While the soup simmers, preheat your oven’s broiler. Lightly toast slices of baguette until crisp, then generously top each slice with grated Gruyère or Swiss cheese. Place them under the broiler just long enough for the cheese to bubble and turn golden — a glorious crown for your soup.

Step 5: Serve and Broil

Ladle the hot soup into oven-safe bowls or crocks. Float the cheesy baguette slice on top of each bowl, then place them under the broiler for a few minutes until the cheese is bubbling and slightly browned. Serve immediately for that killer combination of rich soup and ooey-gooey topping.

How to Serve Sopa de Cebolla Clásica Recipe

A white bowl filled with clear brown onion soup is shown, with soft, cooked onion slices floating throughout the liquid. On top, three toasted bread slices lay, each covered with melted light yellow cheese that looks slightly bubbly. The bowl sits on a wooden surface surrounded by extra slices of bread and whole onions. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Keep it simple to let the soup shine. A sprinkle of fresh thyme or a dash of cracked black pepper adds a fresh aroma. You can also add a light drizzle of good-quality olive oil just before serving to enhance the texture and flavor.

Side Dishes

This soup is hearty enough to be a meal on its own but pairs wonderfully with a crisp green salad for a refreshing contrast, or a charcuterie board if you want to turn your meal into an elegant feast. A glass of dry white wine or a light red complements the rich onion flavors beautifully.

Creative Ways to Present

For a fun twist, serve individual portions in mini crocks or hollowed-out bread bowls. You could also experiment with different cheeses like sharp cheddar or mozzarella to create a new flavor profile. Adding caramelized shallots or a hint of sherry vinegar in the broth gives a gourmet touch while respecting the classic roots of the Sopa de Cebolla Clásica Recipe.

Make Ahead and Storage

Storing Leftovers

This soup keeps well in an airtight container in the refrigerator for up to three days. It’s best to store the soup and the toasted, cheesy bread separately to maintain the perfect texture when reheated.

Freezing

Sopa de Cebolla Clásica Recipe freezes nicely if you want to prepare in advance. Freeze the soup alone in freezer-safe containers for up to two months. Avoid freezing the bread and cheese topping as they can become soggy or rubbery once thawed.

Reheating

Thaw frozen soup overnight in the fridge or gently heat refrigerated leftovers on the stovetop over medium heat until warmed through. Reapply fresh toasted and cheese-topped baguette slices before serving to restore that delicious bubbly finish.

FAQs

Can I make the soup vegetarian?

Absolutely! Simply swap the beef broth for a rich vegetable broth, and you’ll still enjoy the deep onion flavor with all the comforting warmth of the classic soup.

What is the best cheese to use for Sopa de Cebolla Clásica Recipe?

Gruyère is traditional and known for its melting quality and nutty taste, but Swiss cheese works beautifully as well. If you want to experiment, Emmental or a mild cheddar can also add an interesting twist.

Why do the onions need to be cooked so long?

Slow cooking the onions allows their natural sugars to caramelize gently, transforming them from sharp and pungent to sweet and rich. This step is essential for the authentic flavor of the Sopa de Cebolla Clásica Recipe.

Can I use gluten-free flour instead of regular flour?

Yes, you can substitute regular flour with gluten-free options like rice flour or cornstarch to thicken the soup without affecting taste significantly.

How can I make the cheese topping extra crispy?

Toast the baguette slices first until they’re very crisp, then add a generous layer of cheese and broil until the cheese bubbles and starts to brown. Using a cheese with good melting properties like Gruyère helps achieve that perfect crispy top.

Final Thoughts

There is something undeniably magical about the Sopa de Cebolla Clásica Recipe. It’s a dish that brings warmth, comfort, and a touch of French elegance to any table. Once you master this simple yet delicious soup, it’s sure to grace your kitchen often, impressing family and friends alike. So, why not pull out your pot and start caramelizing those onions? You’ll be rewarded with a bowl of soup that feels like a warm hug on a chilly day.

Sopa de Cebolla Clásica Recipe

Ingredients You’ll Need