My French Onion Soup
Warm up with a comforting bowl of "My French Onion Soup," a classic dish reimagined with rich, caramelized onions, a splash of dry white wine, and a savory beef stock base infused with fresh thyme and bay leaf. This recipe takes traditional French onion soup to the next level with crispy toasted baguette slices topped with a luscious blend of Gruyère and Parmesan cheeses, broiled to golden, bubbly perfection. Perfect for a cozy dinner or an elegant starter, this hearty soup offers layers of deep, complex flavors and a show-stopping cheese crust. Ready in just over 90 minutes, it’s the ultimate combination of rustic charm and gourmet flair—destined to become your go-to comfort food.
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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
- 3 cloves garlic, minced
- 1 cup dry white wine
- 8 cups beef stock
- 4 small fresh thyme sprigs
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 loaf baguette, sliced into 1-inch thick rounds
- 2 cups Gruyère cheese, grated
- 0.5 cups Parmesan cheese, grated
Instructions
In a large, heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat until melted and bubbly.
Add the sliced onions and stir to coat them in the butter-oil mixture. Cook over medium heat, stirring frequently, for about 25-30 minutes until the onions are deeply caramelized and golden brown.
Sprinkle the sugar over the onions and stir to help deepen the caramelization.
Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Deglaze the pot by adding the white wine, scraping the bottom with a wooden spoon to release any browned bits. Let the wine simmer and reduce by half, about 5-7 minutes.
Add the beef stock, thyme sprigs, and bay leaf to the pot. Stir to combine.
Season the soup with salt and black pepper. Simmer the soup gently over low heat for 30-40 minutes to allow the flavors to meld together.
While the soup is simmering, preheat your oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and toast them in the oven for 5-7 minutes until golden and crisp.
When ready to serve, preheat your broiler. Discard the thyme sprigs and bay leaf from the soup.
Ladle the soup into oven-safe bowls and place one or two toasted baguette slices on top of each bowl. Sprinkle generously with a mix of Gruyère and Parmesan cheese.
Place the bowls on a baking sheet and broil for 3-5 minutes, or until the cheese is melted, bubbly, and golden brown. Keep a close eye to avoid burning.
Carefully remove the bowls from the oven (they will be very hot!) and serve immediately. Enjoy your rich and hearty French onion soup!
Nutrition Facts
Calories |
3034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.7 g | 202% | |
| Saturated Fat | 78.8 g | 394% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 13087 mg | 569% | |
| Total Carbohydrate | 225.9 g | 82% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 53.9 g | ||
| Protein | 141.2 g | 282% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 3174 mg | 244% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3031 mg | 64% | |
*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.
