Fast French Onion Soup
Indulge in the comforting flavors of this Fast French Onion Soup, a quick yet authentic take on the classic bistro favorite. Perfect for busy weeknights, this recipe packs all the depth of caramelized onions, rich beef broth, and a splash of dry white wine into just 40 minutes. A touch of balsamic vinegar adds complexity while toasted baguette slices topped with bubbling, golden Gruyère or Swiss cheese create an irresistible finishing touch. With just a few simple steps and ingredients like dried thyme and bay leaves, this speedy French onion soup will transport you straight to a cozy Parisian café. Serve it piping hot and watch it become an instant family favorite!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 4 cups yellow onions, thinly sliced
- 0.5 teaspoons granulated sugar
- 1 tablespoon balsamic vinegar
- 1 tablespoon all-purpose flour
- 4 cups beef broth
- 0.5 cups dry white wine
- 1 bay leaves
- 0.5 teaspoons dried thyme
- 4 baguette slices, toasted
- 1 cup grated Gruyère or Swiss cheese
- to taste salt
- to taste black pepper
Instructions
In a large pot over medium heat, melt the butter until it foams.
Add the sliced onions and sprinkle with sugar. Cook, stirring frequently, for about 8-10 minutes until the onions are golden brown and caramelized.
Stir in the balsamic vinegar and cook for another 1 minute.
Sprinkle the flour over the onions and stir well to coat. Cook for 1-2 minutes to remove any raw flour taste.
Gradually stir in the beef broth and white wine, scraping the bottom of the pot to release any browned bits.
Add the bay leaf and dried thyme. Bring the soup to a simmer and cook for 15 minutes, stirring occasionally. Season with salt and pepper to taste.
Preheat your oven broiler. Ladle the soup into oven-safe bowls and place a toasted baguette slice on top of each.
Sprinkle the grated Gruyère or Swiss cheese generously over the bread.
Place the bowls under the broiler until the cheese is melted and bubbly, about 2-3 minutes.
Carefully remove the bowls from the oven and serve the soup hot, garnished with a sprig of fresh thyme if desired.
Nutrition Facts
Calories |
1607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.1 g | 101% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 6820 mg | 297% | |
| Total Carbohydrate | 152.5 g | 55% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 44.0 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1219 mg | 94% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2061 mg | 44% | |
*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.
