French Onion Soup Soupe a L Oignon
Indulge in the rich, savory comfort of **French Onion Soup (Soupe à l'Oignon)**, a timeless classic that embodies the essence of French cuisine. This hearty soup is crafted by slowly caramelizing sweet yellow onions to perfection, creating a deep, golden flavor base enhanced by a splash of dry white wine and aromatic herbs like thyme and bay leaf. Simmered in robust beef stock, this soulful dish is elegantly finished with a crusty baguette slice and a blanket of bubbly, golden Gruyère cheese toasted to perfection under the broiler. Perfect for cozy evenings or as an impressive starter, this recipe combines rustic simplicity with gourmet flavor, making it a must-try for lovers of French cooking. Keywords: French Onion Soup, Soupe à l'Oignon, caramelized onions, Gruyère cheese, classic French recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 medium yellow onions
- 1 teaspoon granulated sugar
- 2 large garlic cloves
- 1.5 cups dry white wine
- 8 cups beef stock or beef broth
- 1 teaspoon fresh thyme leaves
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 slices baguette slices
- 2 cups grated Gruyère cheese
Instructions
Peel the onions and slice them thinly into half-moons.
In a large pot, melt the butter with the olive oil over medium heat.
Add the sliced onions to the pot, stirring to coat them in the butter and oil.
Cook the onions over medium-low heat, stirring occasionally, for 25-30 minutes, until they caramelize and turn a deep golden brown.
Sprinkle the sugar over the caramelized onions and stir well.
Mince the garlic cloves and add them to the pot, cooking for 1-2 minutes until fragrant.
Pour in the white wine and scrape the bottom of the pot to deglaze it, allowing the wine to reduce by half (about 5 minutes).
Add the beef stock, thyme, bay leaf, salt, and black pepper to the pot. Bring the mixture to a simmer and cook for 20 minutes, stirring occasionally.
Preheat the broiler in your oven. Arrange baguette slices on a baking sheet and toast under the broiler until golden brown on both sides.
Remove the bay leaf from the soup and ladle the soup into broiler-safe bowls.
Place one or two toasted baguette slices on top of each bowl of soup, then generously sprinkle grated Gruyère cheese over the top.
Place the bowls under the broiler for a few minutes, just until the cheese melts and becomes bubbly and golden.
Carefully remove the bowls from the oven and serve the soup hot.
Nutrition Facts
Calories |
2966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.2 g | 199% | |
| Saturated Fat | 82.6 g | 413% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 12412 mg | 540% | |
| Total Carbohydrate | 216.8 g | 79% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 40.9 g | ||
| Protein | 105.9 g | 212% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2353 mg | 181% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2772 mg | 59% | |
*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.
