Classic French Onion Soup
Indulge in the rich, comforting flavors of Classic French Onion Soup, a timeless recipe that brings together deeply caramelized onions, a splash of dry white wine, and a robust beef stock to create a velvety, savory base. Topped with golden-baked Gruyère cheese and crunchy slices of baguette, this dish is the perfect blend of rustic and gourmet. Patience is key as the onions transform into their sweet, golden-brown glory, elevating this soup to restaurant-quality excellence. Ideal for cozy dinners or elegant gatherings, this decadent French favorite will warm your soul with every spoonful. Ready in just over 90 minutes and designed to serve six, it’s a must-try for fans of hearty, flavorful soups.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 large yellow onions
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 cup dry white wine
- 2 tablespoons all-purpose flour
- 8 cups beef stock
- 1 leaf bay leaf
- 3 sprigs fresh thyme
- 1 loaf baguette
- 2.5 cups Gruyère cheese
- 0.5 teaspoons black pepper
Instructions
Peel and thinly slice the yellow onions into half-moons.
In a large, heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat until melted.
Add the sliced onions and salt to the pot. Stir to coat the onions in the butter and oil.
Cook the onions gently, stirring occasionally, until softened, about 10 minutes.
Sprinkle the sugar over the onions and continue cooking, stirring frequently, until the onions are deeply caramelized and golden brown, about 35-45 minutes.
Deglaze the pot by adding the white wine, scraping up any browned bits from the bottom. Cook for 2-3 minutes, allowing the wine to evaporate slightly.
Sprinkle in the flour and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
Pour in the beef stock, stirring constantly to prevent clumps. Add the bay leaf and thyme sprigs.
Bring the soup to a gentle simmer, cover partially, and cook for 30 minutes. Discard the bay leaf and thyme sprigs.
While the soup is simmering, preheat your oven to 375°F (190°C). Slice the baguette into 1/2-inch thick rounds and place them on a baking sheet.
Toast the baguette slices in the oven for 8-10 minutes, or until golden and crisp. Set aside.
Adjust the soup seasoning with salt and black pepper to taste.
Ladle the hot soup into oven-safe bowls. Place a slice or two of toasted baguette on top of each bowl and sprinkle generously with Gruyère cheese.
Place the bowls on a baking sheet and broil them in the oven until the cheese is melted, golden, and bubbly, about 3-5 minutes. Keep an eye on them to avoid burning.
Carefully remove the bowls from the oven and serve the French onion soup immediately, hot and cheesy.
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 2123 mg | 92% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 8.1 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 625 mg | 48% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 523 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.
