French Onion Soup Alton Brown
Dive into the cozy, comforting flavors of *French Onion Soup à la Alton Brown*, a timeless classic perfected with meticulous technique. This recipe invites you to caramelize sweet yellow onions slowly to unlock their rich, golden sweetness, then deglaze the pot with dry sherry or white wine for added depth. Infused with aromatic thyme and a robust beef broth, this soup is simmered to perfection before being topped with crisp baguette slices and a generous layer of melted Gruyere or Swiss cheese. Finished under the broiler until bubbly and golden, this indulgent soup is both elegant and satisfying, making it the ultimate recipe for cold-weather comfort. Perfect as a starter or a hearty main course, this French onion soup is sure to become a family favorite.
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Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 5 large Yellow onions, thinly sliced
- 1 teaspoon Kosher salt
- 1 teaspoon Sugar
- 1 cup Dry sherry or white wine
- 8 cups Beef broth, low sodium
- 1 whole Bay leaf
- 4 sprigs Fresh thyme sprigs
- 0.5 teaspoon Black pepper, freshly ground
- 8 slices Baguette slices, toasted
- 2 cups Gruyere or Swiss cheese, shredded
Instructions
In a large, heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat until melted and shimmering.
Add the sliced onions and sprinkle with kosher salt and sugar. Stir to coat the onions evenly.
Reduce the heat to medium-low and cook the onions, stirring occasionally, for 45-60 minutes, or until they are deeply caramelized and golden brown. Be patient, as this step is crucial for developing flavor.
Increase the heat to medium, and deglaze the pot by adding the dry sherry or white wine. Scrape the bottom of the pot with a wooden spoon to release any browned bits.
Once the wine has mostly evaporated, add the beef broth, bay leaf, and thyme sprigs. Bring the soup to a simmer.
Reduce the heat to low, and let the soup simmer gently for 20-25 minutes, allowing the flavors to meld together.
While the soup is simmering, preheat your oven broiler.
Place the baguette slices on a baking sheet and broil them for 1-2 minutes on each side until lightly toasted. Set aside.
Remove the thyme sprigs and bay leaf from the soup. Season with black pepper to taste.
Ladle the soup into oven-safe bowls, leaving some space at the top.
Place a toasted baguette slice over each bowl of soup and generously sprinkle with shredded Gruyere or Swiss cheese.
Place the bowls on a baking sheet and broil them under the broiler for 2-3 minutes, or until the cheese is melted, bubbly, and golden brown.
Carefully remove the bowls from the oven and serve immediately, garnished with additional thyme if desired.
Nutrition Facts
Calories |
2034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.8 g | 163% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 2239 mg | 97% | |
| Total Carbohydrate | 96.9 g | 35% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 46.3 g | ||
| Protein | 89.1 g | 178% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1905 mg | 147% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2622 mg | 56% | |
*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.
