French Onion Soup Traditional
Warm up with the timeless elegance of Traditional French Onion Soup, a soul-soothing classic that delivers rich, deep flavors in every spoonful. This iconic dish features golden, caramelized yellow onions simmered to perfection in a robust base of beef stock and dry white wine, infused with aromatic thyme and bay leaf. Topped with a crispy baguette slice crowned with melty, golden Gruyère cheese, this comforting soup transforms into a bubbling masterpiece after a quick broil. Ideal for cozy dinners or an impressive starter, this recipe combines traditional techniques and simple ingredients to create a restaurant-worthy dish right in your kitchen. Serve it piping hot and watch it become a new favorite for any soup lover.
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Recipe Information
Ingredients
- 6 large Yellow onions
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Granulated sugar
- 2 tablespoons All-purpose flour
- 8 cups Beef stock
- 0.5 cup Dry white wine
- 3 sprigs Fresh thyme
- 1 whole Bay leaf
- 1 loaf Baguette
- 2 cups Gruyère cheese
- 1 pinch Black pepper
Instructions
Peel and thinly slice the yellow onions into even, half-moon shapes.
In a large heavy-bottomed pot or Dutch oven, melt the butter and olive oil over medium heat.
Add the onions, salt, and sugar to the pot. Stir well to ensure the onions are evenly coated.
Cook the onions on medium-low heat, stirring frequently, until they become soft, golden brown, and fully caramelized (about 40-50 minutes). Be patient, as caramelization is essential for flavor.
Sprinkle the flour over the onions and stir for 2-3 minutes to cook out the raw taste of the flour.
Slowly add the beef stock, 1 cup at a time, while stirring to blend with the onions and flour. Add the white wine, thyme sprigs, and bay leaf.
Bring the soup to a gentle simmer and cook uncovered for 30 minutes, occasionally skimming off any foam or impurities.
While the soup simmers, preheat your oven's broiler. Slice the baguette into 1/2-inch-thick rounds and place them on a baking sheet. Toast under the broiler until golden brown on both sides.
Ladle the soup into oven-safe bowls and place a slice of toasted baguette over each serving.
Top each baguette slice with a generous amount of grated Gruyère cheese.
Place the bowls under the broiler on a baking sheet and broil until the cheese is bubbling and golden brown, about 3-5 minutes.
Carefully remove the bowls from the oven and let cool slightly before serving.
Garnish with a pinch of black pepper and serve hot.
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 11499 mg | 500% | |
| Total Carbohydrate | 274.0 g | 100% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 58.8 g | ||
| Protein | 68.7 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 507 mg | 39% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2861 mg | 61% | |
*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.
