French Onion Soup in Under an Hour
Indulge in the deep, savory flavors of classic French Onion Soup without committing hours in the kitchen. Our "French Onion Soup in Under an Hour" recipe delivers all the rich, caramelized onion goodness you crave, made possible by streamlining the process without sacrificing authenticity. With golden-brown onions, a splash of dry white wine, and aromatic beef stock simmered with thyme and bay leaf, this soup is topped with crispy baguette slices and ooey-gooey Gruyère cheese broiled to perfection. Ready in just 55 minutes, this comforting, bistro-style dish is the perfect blend of elegance and efficiency, making it ideal for weeknight dinners or cozy gatherings. Serve piping hot with extra toasted baguette on the side for a rustic, French-inspired experience you'll savor.
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Recipe Information
Ingredients
- 4 large yellow onions
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 cup dry white wine
- 6 cups beef stock
- 4 sprigs fresh thyme
- 1 whole bay leaf
- 0.5 loaf baguette
- 1.5 cups grated Gruyère cheese
- 0.25 teaspoon black pepper
Instructions
Peel and thinly slice the onions into uniform slices for even cooking.
In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.
Add the sliced onions, sugar, and salt, and stir to coat the onions in the butter and oil mixture.
Cook the onions over medium heat, stirring frequently, for about 25 minutes until they are golden brown and caramelized. Adjust the heat as necessary to prevent burning.
Once caramelized, deglaze the pot by adding the white wine. Scrape the bottom of the pot with a wooden spoon to release the browned bits for extra flavor. Simmer for 2-3 minutes to let the wine reduce slightly.
Stir in the beef stock, thyme, bay leaf, and black pepper. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes. Taste and adjust seasoning, if needed.
While the soup simmers, preheat your oven broiler to high.
Slice the baguette into ¾-inch slices and toast under the broiler for 1-2 minutes on each side, until golden brown. Keep an eye on them to prevent burning.
Ladle the soup into oven-safe bowls, leaving about an inch of space at the top.
Place a toasted baguette slice on top of each bowl of soup and generously sprinkle with grated Gruyère cheese.
Place the bowls on a baking sheet and set them under the broiler for 3-5 minutes, or until the cheese is melted and bubbly. Remove carefully as the bowls will be hot.
Serve immediately, garnished with a small sprig of thyme if desired. Enjoy your rich and comforting French Onion Soup!
Nutrition Facts
Calories |
2011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.1 g | 171% | |
| Saturated Fat | 70.0 g | 350% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 7762 mg | 337% | |
| Total Carbohydrate | 93.8 g | 34% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 13.6 g | ||
| Protein | 93.5 g | 187% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2209 mg | 170% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1243 mg | 26% | |
*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.
