French Onion Soup with Cider
Warm up your winter nights with this rich and irresistibly comforting French Onion Soup with Cider. This classic recipe gets a flavorful twist with the addition of dry cider, which adds a delicate sweetness to balance the deeply caramelized onions. Simmered with aromatic thyme and bay leaf in a robust beef stock, the soup is then crowned with golden, crispy baguette slices and a generous blanket of melted Gruyere cheese. Perfectly broiled to gooey, bubbly perfection, this dish is as elegant as it is hearty. Whether you're serving it as a cozy appetizer or a soul-satisfying main course, this French onion soup is sure to impress. Ready in just over an hour, it's the ultimate blend of tradition and creative flair, with ingredients you likely already have in your pantry.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 6 medium (thinly sliced) yellow onions
- 1 teaspoon granulated sugar
- 1 cup dry cider
- 6 cups beef stock
- 1 bay leaf
- 4 sprigs fresh thyme
- 1 (sliced into 1-inch rounds) baguette
- 2 cups (grated) gruyere cheese
- 1 tablespoon olive oil
- 1 teaspoon (or to taste) kosher salt
- 0.5 teaspoon (or to taste) ground black pepper
Instructions
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
Add the thinly sliced onions and stir to coat them in butter. Sprinkle with sugar and a pinch of salt to help caramelization.
Cook the onions, stirring occasionally, for 30-35 minutes, until they are deeply golden and caramelized. Reduce heat if onions start to burn.
Stir in the dry cider, scraping the bottom of the pot to deglaze and lift up any browned bits. Simmer for 5 minutes until the cider reduces slightly.
Pour in the beef stock and add the bay leaf and thyme sprigs. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes. Season with salt and ground black pepper to taste.
While the soup is simmering, preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and brush both sides with olive oil.
Toast the baguette slices in the oven for 8-10 minutes, flipping halfway, until golden and crisp.
Once the soup is ready, remove the bay leaf and thyme sprigs. Ladle the soup into oven-safe bowls, leaving about an inch of space from the top.
Place 1-2 slices of toasted baguette on top of each bowl of soup. Generously sprinkle grated Gruyere cheese over the bread, fully covering the top.
Place the bowls on a baking sheet and broil in the oven for 2-3 minutes, or until the cheese is melted, bubbly, and golden.
Carefully remove from the oven (bowls will be hot) and let cool slightly. Serve immediately and enjoy!
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1902 mg | 83% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 13.2 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 627 mg | 48% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 544 mg | 12% | |
*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.
