Easier Than Easy French Onion Soup
Indulge in the rich, savory flavors of "Easier Than Easy French Onion Soup," a simplified take on the classic comfort dish that doesn’t skimp on taste. Perfect for busy weeknights, this recipe uses caramelized yellow onions, a touch of balsamic vinegar, and aromatic herbs to create a deeply flavorful broth in just under an hour. Topped with crisp baguette slices and bubbling, golden Gruyère cheese, each spoonful is a heavenly combination of textures and bold, warming flavors. With minimal prep, easy-to-find ingredients, and just the right balance of sweetness and umami, this French onion soup is a must-try for cozy dinners or an impressive starter. Ideal for fans of hearty soups, it’s an irresistible option that tastes gourmet without the fuss!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 4 medium yellow onions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon granulated sugar
- 1 tablespoon balsamic vinegar
- 6 cups low-sodium beef broth
- 0.5 teaspoons dried thyme
- 1 bay leaf
- 1 small loaf baguette, sliced into 1/2 inch rounds
- 1.5 cups Gruyère cheese, grated
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Melt the butter in a large pot or Dutch oven over medium heat.
Add the sliced onions and cook, stirring occasionally, for 15-20 minutes, until they are deeply golden and caramelized. Sprinkle in the sugar halfway through to help with the caramelization process.
Stir in the minced garlic and cook for an additional minute until fragrant.
Deglaze the pot with balsamic vinegar, scraping up any brown bits from the bottom of the pot.
Pour in the beef broth and add the dried thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 20 minutes. Stir occasionally.
While the soup is simmering, preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet, drizzle with olive oil, and toast in the oven for 8-10 minutes, flipping halfway through, until golden and crisp.
Ladle the soup into oven-safe bowls, removing the bay leaf before serving.
Place a toasted baguette slice on top of each bowl of soup, then sprinkle generously with grated Gruyère cheese.
Place the bowls under a broiler set on high for 2-3 minutes, or until the cheese is melted, bubbling, and golden.
Carefully remove from the oven and serve hot.
Nutrition Facts
Calories |
2261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.7 g | 168% | |
| Saturated Fat | 59.0 g | 295% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 5767 mg | 251% | |
| Total Carbohydrate | 188.4 g | 69% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 33.2 g | ||
| Protein | 94.2 g | 188% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 1978 mg | 152% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1682 mg | 36% | |
*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.
