French Onion Soup My Favorite
Warm, comforting, and irresistibly rich, this French Onion Soup recipe is a timeless classic elevated to perfection. Caramelized yellow onions are the star of the show, cooked low and slow with butter, olive oil, and a hint of sugar to achieve their deep golden flavor. A splash of dry white wine deglazes the pan, while hearty beef stock, aromatic thyme, and a bay leaf create a deeply flavorful broth. Topped with toasted baguette slices and a decadent layer of broiled Gruyere and Parmesan cheese, this soup offers a savory symphony of textures and tastes in every spoonful. Perfect for impressing guests or indulging in some cozy comfort, this recipe transforms simple ingredients into pure magic. Ideal for cold evenings, Sunday suppers, or when you're craving a luxurious bowl of gourmet flavor, "French Onion Soup My Favorite" is a must-try!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 large yellow onions
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup dry white wine
- 8 cups beef stock
- 1 bay leaf
- 4 sprigs fresh thyme
- 8 slices baguette
- 2 cups Gruyere cheese
- 1 cup Parmesan cheese
Instructions
Peel and thinly slice the onions into even slices.
In a large pot over medium heat, melt the butter with the olive oil.
Add the sliced onions, sugar, and salt to the pot. Stir well to coat the onions.
Reduce the heat to medium-low and cook the onions, stirring occasionally, for 45-50 minutes until golden brown and caramelized.
Increase the heat to medium and add the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine cook down for about 5 minutes.
Add the beef stock, bay leaf, and thyme sprigs to the pot. Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 30 minutes.
While the soup is simmering, preheat the oven to 400°F (200°C). Place the baguette slices on a baking sheet and toast them in the oven for about 5 minutes on each side until crispy and golden.
Remove the thyme sprigs and bay leaf from the soup. Taste and adjust seasoning with additional salt if needed.
Preheat the broiler in your oven to high.
Ladle the soup into oven-safe bowls and top each serving with a slice or two of toasted baguette. Sprinkle Gruyere and Parmesan cheese generously over the top of each bowl.
Place the bowls on a baking sheet and broil under the oven broiler for 2-4 minutes until the cheese is melted and bubbling. Keep an eye on them to avoid burning.
Carefully remove the bowls from the oven and let cool for a minute before serving.
Nutrition Facts
Calories |
4261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.1 g | 336% | |
| Saturated Fat | 144.2 g | 721% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 639 mg | 213% | |
| Sodium | 14194 mg | 617% | |
| Total Carbohydrate | 213.2 g | 78% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 48.4 g | ||
| Protein | 226.3 g | 453% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 6133 mg | 472% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3172 mg | 67% | |
*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.
