Bistro Style Onion Soup
Transform your kitchen into a charming French bistro with this indulgent Bistro Style Onion Soup recipe! Featuring deeply caramelized yellow onions, a splash of dry white wine, and a rich beef stock base, this classic comfort dish is elevated with a hint of fresh thyme and the toasty sweetness of sugar. The pièce de résistance? Golden, broiled baguette slices smothered in gooey Gruyère cheese that float atop the steaming bowl, delivering the perfect balance of savory and hearty. Ready in just over an hour, this recipe is ideal for a cozy dinner party or an at-home date night. Impress your guests with this soul-warming, restaurant-quality French onion soup that’s both simple and unforgettable!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 6 cups yellow onions, thinly sliced
- 1 teaspoon sugar
- 1 teaspoon fresh thyme leaves
- 0.5 cup dry white wine
- 2 tablespoons all-purpose flour
- 6 cups beef stock
- 2 bay leaves
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 8 pieces baguette slices, toasted
- 2 cups Gruyère cheese, grated
Instructions
In a large, heavy-bottomed pot, melt the butter with the olive oil over medium heat.
Add the sliced onions, sugar, and thyme. Stir to combine.
Cook the onions over medium heat, stirring frequently, for about 25-30 minutes or until they are deeply caramelized.
Once the onions are caramelized, deglaze the pot with white wine, scraping up any browned bits from the bottom of the pot. Cook for 2-3 minutes until the wine has mostly evaporated.
Sprinkle the flour over the onions and stir well to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Gradually stir in the beef stock, ensuring there are no lumps. Add the bay leaves, salt, and pepper.
Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 20-25 minutes to allow the flavors to meld.
While the soup is simmering, preheat your oven to broil.
Place the toasted baguette slices on a baking sheet and top each slice with a generous layer of grated Gruyère cheese.
Broil the baguette slices for 2-3 minutes, or until the cheese is melted and bubbly.
Remove and discard the bay leaves from the soup before serving.
Ladle the hot soup into bowls, placing 1-2 cheesy baguette slices on top of each bowl.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.6 g | 157% | |
| Saturated Fat | 65.6 g | 328% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 2792 mg | 121% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 6.2 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 2296 mg | 177% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 310 mg | 7% | |
*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.
