Cola French Onion Soup
Elevate your comfort food game with this Cola French Onion Soup, a rich and savory twist on the traditional classic. The secret ingredient—cola—adds a touch of caramelized sweetness that perfectly complements the deeply golden onions, slowly cooked in butter and olive oil until irresistibly tender. Enhanced with robust beef broth, a splash of dry white wine, and fragrant herbs like thyme and bay leaf, this soup delivers a luxurious depth of flavor in every spoonful. Topped with crispy baguette slices and a generous layer of melted Gruyère cheese, this indulgent dish is broiled to bubbly, golden perfection. Perfect for cozy nights or impressing guests, this recipe provides a creative and unforgettable take on a beloved French favorite.
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Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 4 large Yellow onions
- 1 teaspoon Salt
- 1 teaspoon Granulated sugar
- 2 large Garlic cloves
- 1 cup Cola (regular, not diet)
- 6 cups Beef broth
- 1 cup Dry white wine
- 3 sprigs Fresh thyme
- 1 Bay leaf
- 1 small loaf Baguette
- 1.5 cups Gruyère cheese, grated
- to taste Black pepper
Instructions
Peel and thinly slice the onions into even, half-moon shapes. Mince the garlic cloves and set aside.
In a large pot or Dutch oven, melt the unsalted butter and olive oil over medium heat.
Add the sliced onions to the pot along with 1 teaspoon of salt and 1 teaspoon of granulated sugar. Stir well to coat the onions evenly.
Cook the onions, stirring occasionally, for about 25-30 minutes or until they are deeply caramelized and golden brown. Adjust the heat if necessary to prevent burning.
Add the minced garlic to the pot and sauté for 1-2 minutes until fragrant.
Pour in the cola and scrape the bottom of the pot with a wooden spoon to deglaze and release any browned bits.
Add the beef broth, white wine, thyme sprigs, and bay leaf to the pot. Stir to combine all the ingredients.
Bring the soup to a gentle simmer, then reduce the heat to low. Cover the pot partially with a lid and let it simmer for 20 minutes to let the flavors meld together.
While the soup is simmering, preheat your oven to 400°F (200°C). Slice the baguette into 1-inch thick rounds and place them on a baking sheet.
Toast the baguette slices in the oven for 8-10 minutes, flipping halfway, until golden and crispy. Remove from the oven and set aside.
Discard the thyme sprigs and bay leaf from the soup. Taste and adjust seasoning with additional salt and black pepper, if needed.
Preheat your oven’s broiler. Ladle the soup into oven-safe bowls or crocks, leaving a little room at the top.
Place a toasted baguette slice on top of each bowl of soup, then generously sprinkle grated Gruyère cheese over the bread and soup.
Carefully transfer the bowls onto a baking sheet and place them under the broiler for 3-5 minutes, or until the cheese is melted and bubbly.
Allow the bowls to cool slightly before serving. Garnish with a sprig of thyme, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.0 g | 162% | |
| Saturated Fat | 59.8 g | 299% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 9966 mg | 433% | |
| Total Carbohydrate | 184.8 g | 67% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 66.3 g | ||
| Protein | 92.1 g | 184% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 2063 mg | 159% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2248 mg | 48% | |
*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.
