French Onion Soup I I
Warm up your kitchen and your soul with this classic French Onion Soup II recipe, a timeless favorite that’s rich, comforting, and oh-so-satisfying. Featuring perfectly caramelized yellow onions enhanced by a touch of sugar, this savory soup is deglazed with dry white wine and simmered in a flavorful beef broth infused with thyme and bay leaves. Topped with crispy, oven-toasted baguette slices and smothered in bubbling, golden Gruyère cheese, this dish strikes the perfect balance of hearty and elegant. With just 15 minutes of prep time and an hour of slow-cooked goodness, this French bistro staple is an irresistible crowd-pleaser ideal for cozy dinners or elegant entertaining. Perfect your technique and bring a taste of rustic France to your table today!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 cups yellow onions, thinly sliced
- 1 teaspoon sugar
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 cup dry white wine
- 6 cups beef broth
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 8 baguette slices
- 2 cups Gruyere cheese, shredded
- to taste salt
- to taste black pepper
Instructions
Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the butter and olive oil, letting the butter melt completely.
Add the sliced onions to the pot and stir to coat them evenly with butter and oil.
Sprinkle the onions with the sugar, which helps with caramelization. Cook the onions over medium to medium-low heat, stirring occasionally, for about 25-30 minutes, or until they are deeply golden brown and caramelized.
Add the minced garlic to the onions and cook for another 1-2 minutes, stirring frequently.
Sprinkle the caramelized onions with the flour and cook, stirring constantly, for 2 minutes to eliminate the raw flour taste.
Deglaze the pot by adding the wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits.
Pour in the beef broth and add the thyme and bay leaf. Stir to combine and bring the soup to a gentle simmer. Reduce the heat to low and let it simmer for 20-25 minutes. Season with salt and pepper to taste.
While the soup is simmering, preheat the oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and toast in the oven for 5-7 minutes, flipping halfway through, until lightly golden and crisp.
Ladle the soup into oven-safe bowls and place one or two baguette slices on top of each bowl.
Sprinkle a generous amount of shredded Gruyere cheese over the baguette slices.
Place the bowls on a baking sheet and transfer to the oven. Broil on high for 2-3 minutes, or until the cheese is melted and bubbly. Keep an eye on it to avoid burning.
Carefully remove the hot bowls from the oven and serve the soup immediately, garnished with additional thyme if desired.
Nutrition Facts
Calories |
726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 50% | |
| Saturated Fat | 18.9 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 2536 mg | 110% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 12.6 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 654 mg | 50% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 836 mg | 18% | |
*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.
