Bistro Onion Soup
Experience the comforting warmth of Bistro Onion Soup, a classic French-inspired dish that brings elegance to your table. This rich and savory soup is crafted with deeply caramelized yellow onions, a splash of dry white wine, and a robust beef broth, all simmered to perfection with aromatic thyme and a delicate bay leaf. Topped with crispy baguette slices and a blanket of melted, golden-bubbly Gruyère cheese, this soul-soothing recipe transforms simple ingredients into a gourmet masterpiece. Perfect for cozy nights or sophisticated dinners, this French onion soup recipe is easy to follow and delivers restaurant-quality results right at home.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 large yellow onions
- 1 teaspoon granulated sugar
- 2 cloves garlic cloves, minced
- 1 cup dry white wine
- 6 cups beef broth
- 1 leaf bay leaf
- 2 teaspoons fresh thyme, leaves stripped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 pieces baguette slices
- 2 cups Gruyère cheese, grated
Instructions
Melt the butter with the olive oil in a large heavy-bottomed pot over medium heat.
Peel and thinly slice the yellow onions. Add them to the pot and stir occasionally for 10 minutes until they soften.
Sprinkle the sugar over the onions and reduce the heat to low. Continue cooking for 30–35 minutes, stirring occasionally, until the onions are deeply caramelized and golden brown.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Increase the heat to medium and pour in the dry white wine. Deglaze the pot by scraping up any browned bits stuck to the bottom. Let it simmer for about 5 minutes, until the wine has mostly reduced.
Add the beef broth, bay leaf, thyme, salt, and black pepper to the pot. Stir to combine and bring the mixture to a gentle simmer.
Allow the soup to simmer, uncovered, for 20 minutes. Discard the bay leaf before serving.
Preheat your oven to 400°F (200°C). Toast the baguette slices on a baking sheet for 5–7 minutes, until crisp and lightly golden.
Ladle the soup into oven-safe bowls, leaving a bit of room at the top. Place a baguette slice on top of each bowl of soup and sprinkle generously with grated Gruyère cheese.
Place the bowls onto a baking sheet and transfer to the oven. Bake for 8–10 minutes, or until the cheese is melted, bubbly, and slightly golden.
Carefully remove the baking sheet from the oven. Let the soup cool slightly before serving.
Nutrition Facts
Calories |
2608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.9 g | 183% | |
| Saturated Fat | 70.0 g | 350% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 10877 mg | 473% | |
| Total Carbohydrate | 219.9 g | 80% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 44.0 g | ||
| Protein | 114.9 g | 230% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 2636 mg | 203% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2604 mg | 55% | |
*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.
