Creamy French Onion Soup
Indulge in the rich, velvety decadence of Creamy French Onion Soup, a comforting twist on the classic French favorite. This recipe takes the iconic caramelized onions and beef broth combination to new heights with the addition of heavy cream, creating an ultra-luxurious texture. A touch of dry white wine deepens the flavor, while fresh thyme lends a fragrant, herbaceous note. Topped with golden, broiled Gruyère cheese and crispy baguette slices, each bowl is a perfect balance of creaminess and savory earthiness. Ideal for cozy dinners or elegant appetizers, this dish is sure to impress with its hearty yet refined flair. Ready in just over an hour and serving six, it's your go-to for irresistible comfort food with gourmet appeal. Perfect for fans of French cuisine and creamy soups alike!
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 6 large Yellow onions, thinly sliced
- 2 cloves Garlic, minced
- 1 teaspoon Granulated sugar
- 1 cup Dry white wine
- 2 tablespoons All-purpose flour
- 6 cups Beef broth
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 teaspoons Fresh thyme, leaves only
- 1 loaf Baguette, sliced into 1-inch pieces
- 1.5 cups Gruyère cheese, grated
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until melted.
Add the sliced onions and cook, stirring occasionally, until they are soft and golden brown, about 25-30 minutes.
Stir in the minced garlic and granulated sugar, cooking for an additional 1-2 minutes until fragrant.
Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Simmer for 3-4 minutes until the wine has reduced by half.
Sprinkle the flour over the onions and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
Gradually add the beef broth while stirring. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15 minutes.
Stir in the heavy cream, salt, black pepper, and thyme. Let the soup simmer for another 5-10 minutes to thicken slightly.
While the soup is simmering, preheat your broiler. Arrange the baguette slices on a baking sheet and toast under the broiler for 1-2 minutes per side until lightly golden.
Ladle the soup into oven-safe bowls and place a toasted baguette slice on top of each bowl. Sprinkle generously with grated Gruyère cheese.
Place the bowls under the broiler for 2-3 minutes, or until the cheese is bubbling and golden brown. Keep an eye on them to avoid burning.
Carefully remove the bowls from the oven and serve the soup hot, garnished with additional thyme if desired.
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1641 mg | 71% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 8.9 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 327 mg | 25% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 559 mg | 12% | |
*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.
