Mo Bettah French Onion Soup
Warm up with the cozy flavors of Mo Bettah French Onion Soup, a rich and comforting classic elevated with perfectly caramelized yellow onions, a splash of dry white wine, and robust beef stock. This soul-soothing soup is topped with crisp slices of toasted baguette and smothered in broiled, bubbly Gruyère cheese, making every spoonful a decadent delight. With hints of fresh thyme and a touch of sweetness from caramelized onions, this recipe is a labor of love worth every simmered minute. Perfect for a cold evening or an elegant dinner party appetizer, this French onion soup promises bold flavors and timeless appeal.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 large yellow onions (thinly sliced)
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1.5 cups dry white wine
- 6 cups beef stock
- 1 bay leaf
- 3 fresh thyme sprigs
- 0.5 teaspoon freshly ground black pepper
- 1 loaf baguette (sliced into 1-inch thick rounds)
- 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, sugar, and salt to the pot. Cook, stirring occasionally, until the onions are deeply caramelized and golden brown, about 35-40 minutes. Adjust the heat to medium-low if they start browning too quickly.
Deglaze the pot by adding the dry white wine. Scrape the browned bits from the bottom of the pot using a wooden spoon.
Let the wine simmer for 5-7 minutes, reducing slightly.
Pour in the beef stock and add the bay leaf, thyme sprigs, and black pepper. Stir to combine and bring the soup to a simmer.
Reduce the heat and let the soup simmer gently for 25-30 minutes. Remove and discard the bay leaf and thyme sprigs.
While the soup is simmering, preheat the broiler on your oven. Place the baguette slices on a baking sheet and toast them under the broiler until lightly golden on both sides, about 1-2 minutes per side.
Ladle the hot soup into oven-safe bowls or crocks. Place a toasted baguette slice on top of each bowl and generously sprinkle with grated Gruyère cheese.
Carefully place the bowls under the broiler and broil until the cheese is melted, bubbly, and lightly browned, about 2-3 minutes. Monitor closely to avoid burning.
Remove the bowls from the oven using oven mitts and serve immediately. Enjoy the soup while it’s hot and the cheese is gooey!
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 1718 mg | 75% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 11.3 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 420 mg | 32% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 543 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.
