My Favorite French Onion Soup
Warm, comforting, and deeply flavorful, My Favorite French Onion Soup is the ultimate classic for cozy nights. This recipe boasts perfectly caramelized yellow onions, simmered in a rich blend of beef and chicken stock, dry white wine, and aromatic thyme for layers of depth and complexity. Topped with golden, cheesy perfection—thanks to a mix of Gruyère and Parmesan melted over crisped baguette slices—this soup is an indulgent masterpiece. With an irresistibly sweet-savory base and a stunning presentation served straight from the oven, this dish is perfect for dinner parties or a luxurious weeknight meal. Easy-to-follow instructions make it accessible, while the sophisticated flavors deliver restaurant-quality results. Perfect your French Onion Soup game with this timeless and impressive recipe!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 cups yellow onions (sliced thinly)
- 1 teaspoon granulated sugar
- 3 cloves garlic (minced)
- 1 cup dry white wine
- 6 cups beef stock
- 2 cups low-sodium chicken stock
- 1 teaspoon fresh thyme (leaves)
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 loaf baguette (sliced into rounds)
- 2 cups Gruyère cheese (shredded)
- 0.5 cups Parmesan cheese (grated)
Instructions
In a large, heavy-bottomed pot, melt the butter with the olive oil over medium heat.
Add the sliced onions and stir to coat them in the butter and oil. Cook, stirring occasionally, for 10 minutes or until the onions start to soften.
Sprinkle the sugar over the onions and continue to cook for 25-30 minutes, stirring frequently, until the onions are golden brown and caramelized. Be patient during this step to bring out their sweetness.
Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 5 minutes until the wine reduces slightly.
Add the beef stock and chicken stock to the pot, followed by the thyme, bay leaf, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 30 minutes. Discard the bay leaf once done.
While the soup is simmering, preheat your oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and toast in the oven for 5-7 minutes until golden and crisp. Set aside.
Ladle the soup into oven-safe bowls, leaving some room at the top. Float 2-3 toasted baguette slices on top of each bowl.
Combine the Gruyère and Parmesan cheeses in a bowl, then generously sprinkle the cheese mixture on top of the bread and soup.
Place the bowls on a baking sheet and transfer them to the oven. Broil for 2-4 minutes, until the cheese is melted, bubbly, and golden brown. Keep a close eye to prevent burning.
Carefully remove the bowls from the oven (they will be very hot) and let them sit for a couple of minutes before serving.
Nutrition Facts
Calories |
3485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.4 g | 230% | |
| Saturated Fat | 91.8 g | 459% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 12724 mg | 553% | |
| Total Carbohydrate | 259.4 g | 94% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 66.6 g | ||
| Protein | 169.8 g | 340% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 4082 mg | 314% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3397 mg | 72% | |
*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.
