My Own French Onion Soup
Warm up your soul with "My Own French Onion Soup," a rich and comforting classic that's perfect for cozy evenings. This recipe features deeply caramelized yellow onions, simmered in a flavorful broth of dry white wine, beef stock, and fragrant herbs like thyme and bay leaf. Topped with crispy baguette slices and a generous layer of bubbly, golden Gruyère cheese, this soup is the ultimate in French bistro elegance. With just 15 minutes of prep and the magic of slow cooking, you'll achieve a symphony of sweet, savory, and cheesy flavors. Ideal as a hearty appetizer or a star entrée, this homemade French onion soup will keep you coming back for more!
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Recipe Information
Ingredients
- 6 large yellow onions
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon granulated sugar
- 3 cloves garlic cloves, minced
- 1 cup dry white wine
- 6 cups beef broth (or stock)
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 slices baguette slices
- 1.5 cups gruyère cheese, grated
Instructions
Peel and slice the yellow onions thinly into half-moons.
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add olive oil.
Add the sliced onions to the pot and cook for 5 minutes, stirring occasionally, until they start to soften.
Sprinkle the onions with granulated sugar and a pinch of salt. Reduce heat to medium-low and cook for 30-40 minutes, stirring frequently, until the onions are deeply caramelized and golden brown.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Simmer for 5 minutes until the wine reduces slightly.
Stir in the beef broth, fresh thyme, bay leaf, salt, and black pepper. Bring the soup to a boil, then reduce to a simmer. Cover and let it cook on low for 20 minutes.
While the soup simmers, preheat the oven to 400°F (200°C). Arrange baguette slices on a baking sheet and toast for 5 minutes until crisp.
Ladle the soup into oven-safe bowls or crocks. Place 1-2 toasted baguette slices on top of each bowl, and generously sprinkle grated Gruyère cheese over the bread.
Place the bowls on a baking sheet and broil in the oven for 2-3 minutes, or until the cheese is melted, bubbly, and golden brown. Be careful not to burn the cheese.
Carefully remove from the oven and let cool for a few minutes. Serve hot and enjoy!
Nutrition Facts
Calories |
2563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.7 g | 160% | |
| Saturated Fat | 59.1 g | 296% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 10292 mg | 447% | |
| Total Carbohydrate | 233.1 g | 85% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 49.0 g | ||
| Protein | 91.2 g | 182% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 2066 mg | 159% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2442 mg | 52% | |
*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.
