French Onion Soup Barefoot Contessa Ina Garten
Warm up your kitchen with Ina Garten's classic French Onion Soup, a rich and comforting recipe that blends deeply caramelized onions, robust beef stock, and the aromatic touch of fresh thyme and bay leaf. This hearty soup is finished with toasted French baguette slices and a bubbling, golden layer of melted Gruyère cheese, making every spoonful irresistibly satisfying. Perfect for a cozy night in or an elegant dinner starter, this recipe showcases the Barefoot Contessa’s signature style—simple, yet utterly luxurious. With just 20 minutes of prep and an indulgent 90-minute cook time, you’ll create a restaurant-worthy dish that’s brimming with savory, French-inspired flavors. Ideal for soup lovers, this timeless recipe is sure to become a favorite for any season.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 pounds yellow onions (thinly sliced)
- 1 teaspoon sugar
- 1.5 teaspoons kosher salt
- 0.5 teaspoon freshly ground black pepper
- 1.5 cups dry white wine
- 8 cups beef stock
- 5 fresh thyme sprigs
- 1 bay leaf
- 1 French baguette (sliced)
- 8 ounces Gruyère cheese (grated)
Instructions
Melt the butter with the olive oil in a large, heavy-bottomed pot over medium heat.
Add the sliced onions, sugar, salt, and pepper. Stir to coat the onions evenly.
Cook the onions over medium heat, stirring frequently, for about 50 minutes until they are golden brown and caramelized.
Once the onions are caramelized, stir in the white wine to deglaze the pot, scraping up the browned bits from the bottom. Simmer for about 5 minutes until the wine has mostly evaporated.
Add the beef stock, thyme sprigs, and bay leaf to the pot. Bring the soup to a simmer and cook for 20 minutes. Adjust seasoning with additional salt and pepper if needed.
While the soup simmers, preheat the oven to 400°F. Arrange the baguette slices on a baking sheet and toast them in the oven for 5-7 minutes until golden brown. Set aside.
Once the soup has finished simmering, remove the thyme sprigs and bay leaf from the pot.
Ladle the soup into ovenproof bowls and place the bowls on a baking sheet.
Top each bowl with a toasted baguette slice and a generous handful of grated Gruyère cheese.
Place the baking sheet under the broiler for 3-5 minutes, or until the cheese is bubbly and golden brown.
Carefully remove the bowls from the oven and serve the French Onion Soup hot.
Nutrition Facts
Calories |
2932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.2 g | 207% | |
| Saturated Fat | 84.7 g | 424% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 9891 mg | 430% | |
| Total Carbohydrate | 207.2 g | 75% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 81.2 g | ||
| Protein | 107.8 g | 216% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 2500 mg | 192% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 4185 mg | 89% | |
*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.
