French Onion Soup with Browned Garlic
Indulge in the ultimate comfort food with this French Onion Soup with Browned Garlic—a rich, flavorful classic elevated by the deep, nutty notes of golden-browned garlic. This recipe begins with patiently caramelized onions, enhanced with a touch of sugar for irresistible sweetness. A splash of dry white wine and savory beef stock create a robust, velvety broth infused with fresh thyme and bay leaf. Crispy toasted baguette slices topped with a blanket of gooey, golden-bubbled Gruyère cheese complete this masterpiece, making every bite a comforting delight. Perfect for cozy nights, this soup is a balance of sweet, savory, and umami flavors that will have you coming back for seconds. Whether you're impressing dinner guests or treating yourself to a French bistro experience at home, this hearty soup is a must-try!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 large yellow onions, thinly sliced
- 6 cloves garlic, minced
- 1 teaspoon granulated sugar
- 1 cup dry white wine
- 6 cups beef stock
- 4 sprigs fresh thyme
- 1 bay leaf
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 loaf French baguette, sliced
- 2 cups Gruyère cheese, grated
Instructions
In a large, heavy-bottomed pot or Dutch oven, melt the butter and olive oil over medium heat.
Add the sliced onions and cook, stirring frequently, for 20 minutes until they soften and start to turn golden.
Sprinkle the sugar over the onions and continue to cook, stirring occasionally, for another 20-25 minutes until the onions are deeply caramelized.
While the onions cook, in a small pan over medium-low heat, add a drizzle of olive oil and sauté the minced garlic until golden brown. Stir frequently to avoid burning. Set aside.
Once the onions are fully caramelized, add the browned garlic to the pot and stir to combine.
Deglaze the pot by adding the white wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Simmer for 2-3 minutes until the wine reduces slightly.
Pour in the beef stock, add the thyme sprigs and bay leaf, and season with salt and black pepper. Stir well and bring to a simmer. Cover and cook for 15 minutes, allowing the flavors to meld.
Preheat your oven to 400°F (200°C). Place the baguette slices on a baking sheet and toast for 5-7 minutes until crisp and lightly golden. Remove from the oven and set aside.
Remove the thyme sprigs and bay leaf from the soup. Taste and adjust seasoning if needed.
Ladle the soup into oven-safe bowls and top each with a slice of toasted bread. Sprinkle a generous amount of grated Gruyère cheese over each piece of bread.
Place the bowls on a baking sheet and transfer them to the oven. Broil on high for 3-5 minutes until the cheese is melted, bubbly, and golden.
Carefully remove the bowls from the oven and let them cool slightly before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
2834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.0 g | 183% | |
| Saturated Fat | 70.0 g | 350% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 9444 mg | 411% | |
| Total Carbohydrate | 233.5 g | 85% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 50.7 g | ||
| Protein | 115.0 g | 230% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 2686 mg | 207% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2795 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.
