French Onion Soup
Warm up with the irresistible comfort of classic French Onion Soup, a dish renowned for its rich, caramelized flavors and gooey, cheesy topping. Slowly cooked yellow onions are the star of this recipe, turning soft and sweet as they gently caramelize in a luxurious blend of butter and olive oil. Infused with dry white wine, savory beef stock, and aromatic thyme, the soup achieves layers of deep, heartwarming flavor. Finished with crisp slices of toasted baguette and a bubbling crown of golden Gruyère cheese, this French favorite delivers a cozy yet elegant dining experience. Whether you’re serving it as an appetizer or the main event, this timeless recipe is perfect for cold evenings or special occasions. Keywords: French Onion Soup, caramelized onions, Gruyère cheese, comfort food, easy French recipe.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 large yellow onions
- 1 teaspoon sugar
- 2 minced garlic cloves
- 1 cup dry white wine
- 8 cups beef stock
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 baguette
- 2 cups Gruyère cheese
- to taste salt
- to taste black pepper
Instructions
Peel the onions and slice them thinly into half-moons.
In a large heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat.
Add the sliced onions to the pot. Stir to coat them fully with the butter and oil mixture.
Sprinkle the sugar over the onions and cook, stirring occasionally, until the onions are caramelized and golden brown, about 45 minutes. Be patient and lower the heat if they start to burn.
Add the minced garlic to the pot and cook for another 1-2 minutes until fragrant.
Pour in the white wine and deglaze the pot, scraping up any caramelized bits stuck to the bottom. Simmer for 5 minutes to reduce slightly.
Add the beef stock, thyme sprigs, and bay leaf. Stir to combine and bring the soup to a simmer.
Season with salt and black pepper to taste. Simmer uncovered for 30-40 minutes, allowing the flavors to meld together.
While the soup is simmering, preheat your oven to 400°F (200°C). Slice the baguette into 1-inch-thick rounds.
Place the baguette slices on a baking sheet and toast them in the oven for 8-10 minutes, flipping halfway through, until golden brown on both sides.
Remove the thyme sprigs and bay leaf from the soup before serving.
Preheat your broiler. Ladle the soup into oven-safe bowls and place them on a baking sheet.
Top each bowl of soup with 1-2 slices of toasted baguette, then sprinkle generously with Gruyère cheese.
Place the bowls under the broiler until the cheese is melted and bubbly, about 2-4 minutes. Keep a close eye to prevent burning.
Serve the soup hot with a side of crusty bread, if desired, and enjoy!
Nutrition Facts
Calories |
3252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.3 g | 208% | |
| Saturated Fat | 79.4 g | 397% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 13392 mg | 582% | |
| Total Carbohydrate | 269.7 g | 98% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 60.8 g | ||
| Protein | 146.5 g | 293% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 3197 mg | 246% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 3189 mg | 68% | |
*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.
