French Onion Soup with Cheese Croutons
Indulge in the comforting elegance of French Onion Soup with Cheese Croutons, a timeless classic that combines caramelized onions, rich beef broth, and a touch of dry white wine for a deeply flavorful base. This soul-warming soup is topped with irresistible croutons made from golden toasted baguette slices smothered in a heavenly blend of melted Gruyère and Parmesan cheese. Perfectly seasoned with fresh thyme and a hint of garlic, this dish strikes the ideal balance between sweet, savory, and umami. Whether you're serving it as a sophisticated starter or a hearty main course, this recipe offers the ultimate comfort food experience with minimal ingredients and maximum flavor. Serve piping hot and enjoy the irresistible aroma and gooey cheese pull in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 large yellow onions (thinly sliced)
- 1 teaspoon granulated sugar
- 2 cloves garlic (minced)
- 1 cup dry white wine
- 6 cups beef broth
- 1 piece bay leaf
- 3 sprigs fresh thyme (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
- 1 small loaf baguette (sliced into 1-inch thick rounds)
- 2 cups Gruyère cheese (grated)
- 0.5 cups Parmesan cheese (grated)
Instructions
In a large, heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat until melted.
Add the sliced onions and cook, stirring occasionally, for 10 minutes, until they begin to soften.
Sprinkle the sugar over the onions and continue cooking over low-medium heat, stirring frequently, until they turn deep golden brown and caramelized (about 30-40 minutes). Adjust heat if needed to avoid burning.
Stir in the minced garlic and cook for another minute until fragrant.
Deglaze the pot by adding the white wine, scraping up any browned bits from the bottom. Let the wine reduce by half (about 5 minutes).
Add the beef broth, bay leaf, and thyme (if using). Bring the soup to a simmer.
Season with salt and freshly ground black pepper. Cover and let it simmer gently for 30 minutes to meld the flavors.
While the soup simmers, preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and toast in the oven for 5 minutes per side until crisp.
Remove the toasted baguette slices from the oven and set the oven to broil. Sprinkle the grated Gruyère and Parmesan cheeses evenly over the baguette slices. Broil for 1-2 minutes, or until the cheese is melted and bubbling. Keep an eye on them to avoid burning.
Remove the bay leaf and thyme sprigs from the soup before serving.
Ladle the soup into oven-safe bowls or crocks. Place a cheese crouton on top of each bowl of soup.
Optional: Place the bowls on a baking sheet and broil for an additional 1-2 minutes to melt the cheese further and achieve a golden crust.
Serve immediately, being careful as the bowls will be hot. Enjoy your French Onion Soup with Cheese Croutons!
Nutrition Facts
Calories |
2874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.1 g | 180% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 335 mg | 112% | |
| Sodium | 11858 mg | 516% | |
| Total Carbohydrate | 198.9 g | 72% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 61.9 g | ||
| Protein | 152.9 g | 306% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 3748 mg | 288% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 3144 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.
