Easy French Onion Soup
Indulge in the comforting elegance of this easy French onion soup, a timeless classic that’s perfect for cozy nights or dinner parties alike. With tender caramelized yellow onions simmered in a rich broth of beef stock and dry white wine, this soup strikes the perfect balance of savory and slightly sweet. Infused with aromatic thyme and bay leaf, the flavors are deepened even further for a luxurious tasting experience. Topped with golden, toasted baguette slices and bubbly, melted Gruyère cheese, each bite delivers the ultimate combination of crunch and creaminess. Ready in just over an hour with simple ingredients, this recipe transforms your kitchen into a French bistro without the fuss. Ideal for impressing guests or elevating your weeknight meals, it’s the ultimate comfort dish you’ll want to savor again and again.
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Recipe Information
Ingredients
- 6 medium yellow onions
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 cup dry white wine
- 6 cups beef broth
- 1 bay leaf
- 4 fresh thyme sprigs
- 1 small loaf baguette
- 2 cups grated Gruyère cheese
- to taste black pepper
Instructions
Peel and thinly slice the yellow onions into uniform slices.
In a large heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat.
Add the sliced onions, sugar, and salt to the pot. Stir everything together to coat the onions evenly.
Cook the onions over medium heat, stirring frequently, for about 25-30 minutes, until they are golden brown and caramelized.
Deglaze the pot by pouring in the dry white wine. Scrape the bottom of the pot with a wooden spoon to release any browned bits. Simmer for 2-3 minutes until the wine reduces slightly.
Add the beef broth, bay leaf, and thyme sprigs. Bring the soup to a simmer and let it cook for another 20 minutes. Taste and adjust seasoning with salt and pepper if needed.
While the soup simmers, preheat your oven broiler. Slice the baguette into 1-inch thick rounds and place them on a baking sheet.
Toast the baguette slices under the broiler until crisp and lightly golden on both sides, about 1-2 minutes per side. Remove from the oven and set aside.
When ready to serve, ladle the hot soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl and sprinkle generously with grated Gruyère cheese.
Place the bowls on a baking sheet and transfer them to the oven under the broiler. Broil until the cheese is melted and bubbly, about 2-4 minutes. Watch carefully to prevent burning.
Carefully remove the bowls from the oven (they will be very hot) and serve the soup immediately. Enjoy!
Nutrition Facts
Calories |
2410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.7 g | 166% | |
| Saturated Fat | 73.9 g | 370% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 10334 mg | 449% | |
| Total Carbohydrate | 159.3 g | 58% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 42.9 g | ||
| Protein | 105.9 g | 212% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2351 mg | 181% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2292 mg | 49% | |
*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.
