Classic Onion Soup
Indulge in the soul-soothing warmth of classic onion soup, a timeless French comfort dish that combines rich, caramelized onions with a savory beef stock, a splash of dry white wine, and aromatic herbs like fresh thyme and bay leaf. This recipe's slow-cooked onions, gently sweetened with a touch of sugar, develop a deep, golden flavor that's perfectly balanced by a crispy baguette slice and a bubbling, golden crust of melted Gruyère cheese. Ideal for cozy evenings, this hearty, oven-finished soup makes an elegant starter or satisfying main course. With simple ingredients and a little patience, you can recreate this restaurant-quality French onion soup in the comfort of your own kitchen.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 large yellow onions
- 1 teaspoon sugar
- 1 cup dry white wine
- 8 cups beef stock
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 small loaf baguette
- 2 cups Gruyère cheese
Instructions
Peel the onions and slice them thinly into half-moons.
In a large heavy-bottomed pot, heat the butter and olive oil over medium heat until the butter melts.
Add the sliced onions to the pot and stir well to coat them in the butter and oil mixture.
Cook the onions over medium heat, stirring frequently, for about 25-30 minutes until they are deeply caramelized and golden brown.
Sprinkle the sugar over the onions and stir to enhance caramelization.
Deglaze the pot by pouring in the white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine reduce for about 3-4 minutes.
Add the beef stock, thyme sprigs, and bay leaf to the pot. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes.
Season the soup with salt and black pepper to taste. Remove the thyme sprigs and bay leaf before serving.
While the soup is simmering, preheat your oven to 375°F (190°C). Slice the baguette into 1-inch thick slices and arrange them on a baking sheet.
Toast the baguette slices in the oven for 8-10 minutes, flipping them halfway through, until they are golden and crisp.
Ladle the soup into oven-safe bowls or crocks. Place a slice of toasted baguette on top of each bowl, then sprinkle generously with Gruyère cheese.
Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted and bubbling.
Carefully remove the bowls from the broiler, let cool slightly, and serve the soup hot.
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 1941 mg | 84% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 7.6 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 509 mg | 39% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 487 mg | 10% | |
*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.
