1 French Onion Soup
Indulge in the classic comfort of **French Onion Soup**, a timeless dish brimming with deep, caramelized onion flavor and topped with a golden, bubbly layer of Gruyere cheese. This recipe starts by slow-cooking yellow onions in a blend of unsalted butter and olive oil until they’re perfectly caramelized, enhanced with a touch of sugar for added richness. Deglazed with dry white wine and simmered in a flavorful beef broth infused with fresh thyme and a bay leaf, this soup achieves a beautifully complex taste. Each serving is crowned with a toasted baguette slice generously layered with melted Gruyere and broiled to perfection. Ideal for cozy weeknight dinners or special occasions, this French Onion Soup is a hearty and satisfying dish, best served piping hot with extra crusty bread for dipping.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 large yellow onions
- 1 teaspoon granulated sugar
- 3 garlic cloves, minced
- 1 cup dry white wine
- 8 cups beef broth
- 1 bay leaf
- 3 fresh thyme sprigs
- 6 baguette slices
- 2 cups gruyere cheese, grated
- to taste salt
- to taste black pepper
Instructions
Peel the onions and slice them thinly into half-moons.
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until melted.
Add the sliced onions to the pot and cook, stirring occasionally, for 25-30 minutes until they are deeply caramelized and golden brown. Sprinkle the sugar over the onions halfway through cooking to help them caramelize.
Stir in the minced garlic and cook for 1-2 minutes until fragrant.
Deglaze the pot by pouring in the white wine, scraping the bottom of the pot to release any stuck bits. Simmer for 2-3 minutes until the alcohol evaporates.
Add the beef broth, bay leaf, and thyme sprigs to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes. Season the soup with salt and black pepper to taste.
While the soup simmers, preheat the oven broiler. Place the baguette slices on a baking sheet and toast them under the broiler for 1-2 minutes per side until golden brown.
Once toasted, top the baguette slices with grated Gruyere cheese. Return them to the oven and broil for another 1-2 minutes until the cheese is melted and bubbly.
Remove the thyme sprigs and bay leaf from the soup. Ladle the soup into individual oven-safe bowls.
Place a cheese-topped baguette slice on top of each bowl of soup. Optionally, sprinkle additional cheese on top.
Place the soup bowls under the broiler for 2-3 minutes until the cheese is melted and golden brown. Serve immediately with a side of warm, crusty bread if desired.
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 1939 mg | 84% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 8.3 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 454 mg | 35% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 506 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
