Hearty French Onion Soup
Warm up your soul with this Hearty French Onion Soup, a comforting classic that layers deeply caramelized onions, savory beef stock, and fragrant herbs for an unforgettable bowl of goodness. Perfect for chilly evenings, this recipe features a golden Gruyère cheese topping melted over crisp, oven-toasted baguette slices for the ultimate indulgence. With just a touch of dry white wine to deglaze and enhance the flavors, every spoonful delivers a rich, velvety texture and a perfect balance of sweet and savory notes. Ready in under two hours, this French Onion Soup is a crowd-pleasing favorite that can be served as a starter or enjoyed as a fulfilling main dish. It's the perfect way to elevate your weeknight meal or impress at your next dinner party!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 6 large yellow onions
- 1 teaspoon kosher salt
- 0.5 teaspoons granulated sugar
- 2 tablespoons all-purpose flour
- 0.5 cups dry white wine
- 8 cups low-sodium beef stock
- 2 sprigs fresh thyme sprigs
- 1 whole bay leaf
- 1 loaf baguette
- 2 cups Gruyère cheese
- 0.5 teaspoons black pepper
Instructions
Peel and slice the yellow onions into thin, even slices.
In a large heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat until melted.
Add the sliced onions, kosher salt, and granulated sugar to the pot. Stir to coat the onions evenly.
Cook the onions over medium heat, stirring occasionally, for about 40-50 minutes until deeply caramelized. Reduce the heat to medium-low if they start to brown too quickly.
Sprinkle the flour over the onions and stir well to combine. Cook for 2-3 minutes to remove the raw flour taste.
Deglaze the pot by pouring in the dry white wine. Scrape up any browned bits from the bottom of the pot with a wooden spoon.
Add the beef stock, fresh thyme sprigs, and bay leaf to the pot. Stir to combine.
Bring the soup to a gentle simmer and cook for 20-25 minutes, stirring occasionally. Season with black pepper to taste.
While the soup is simmering, preheat the oven to 400°F (200°C). Slice the baguette into 1/2-inch thick slices and place them on a baking sheet.
Toast the baguette slices in the oven for 5-7 minutes until crisp and lightly golden.
Grate the Gruyère cheese and set aside.
Ladle the soup into oven-safe bowls. Top each bowl with a toasted baguette slice and a generous handful of Gruyère cheese.
Place the bowls on a baking sheet and broil in the oven until the cheese is melted and bubbly, about 2-3 minutes.
Garnish with additional thyme if desired and serve hot.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 815 mg | 35% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 7.6 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 506 mg | 39% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 392 mg | 8% | |
*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.
