French Onion Soup with Croutons
Indulge in the comforting, savory layers of this classic French Onion Soup with Croutons, a timeless recipe that combines deeply caramelized onions, fragrant herbs, and a luxurious medley of beef and chicken stock. Perfectly topped with crispy, golden-baked baguette slices and a thick layer of bubbling, melted gruyère cheese, this dish is a showcase of rustic French cuisine at its finest. The slow caramelization of the onions is the heart of this recipe, delivering an unparalleled sweetness and depth of flavor that's complemented by a splash of dry white wine for acidity. Finished under the broiler for that iconic crust, this soul-warming soup makes for an elegant appetizer or a cozy main course. Ideal for dinner parties or an indulgent weeknight treat, this recipe is a true crowd-pleaser that will leave everyone craving more.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 6 medium (thinly sliced) yellow onions
- 1 teaspoon sugar
- 2 minced garlic cloves
- 1 cup dry white wine
- 4 cups beef stock
- 2 cups chicken stock
- 1 whole bay leaf
- 3 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 small (sliced into 1/2-inch rounds) baguette
- 2 tablespoons olive oil (for croutons)
- 2 cups (shredded) gruyère cheese
Instructions
In a large, heavy-bottomed pot, heat the butter and olive oil over medium heat.
Add the sliced onions and stir to coat them in the butter and oil. Cook for 10 minutes, stirring occasionally.
Sprinkle the onions with sugar and continue to cook for 25-30 minutes, stirring frequently, until the onions are deeply caramelized and golden brown.
Add the minced garlic and cook for 1-2 minutes until fragrant.
Deglaze the pot with the white wine, scraping any browned bits from the bottom with a wooden spoon. Simmer until the wine reduces by half, about 5 minutes.
Add the beef and chicken stock, bay leaf, and thyme sprigs. Bring the soup to a gentle simmer and cook for 20 minutes. Season with salt and pepper to taste.
While the soup simmers, preheat the oven to 400°F (200°C) and arrange the baguette slices on a baking sheet.
Brush the baguette slices with olive oil and bake for 8-10 minutes, flipping halfway, until golden and crisp.
Remove the thyme sprigs and bay leaf from the soup, and ladle the soup into oven-safe bowls.
Place a baked crouton on top of each bowl and sprinkle generously with shredded gruyère cheese.
Place the bowls onto a baking sheet and broil in the oven for 2-3 minutes, or until the cheese is bubbly and golden.
Serve immediately, garnished with fresh thyme if desired.
Nutrition Facts
Calories |
680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 2035 mg | 88% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 9.9 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 688 mg | 53% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 513 mg | 11% | |
*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.
