Onion Soup
Warm, rich, and undeniably comforting, this classic French Onion Soup is a symphony of slow-caramelized onions, aromatic herbs, and a luxurious beef broth base. Perfect for cozy evenings, this recipe takes simple pantry staples—like yellow onions, dry white wine, and Gruyère cheese—and transforms them into a deeply flavorful dish that’s both hearty and elegant. The key lies in the proper caramelization of onions, which brings out their natural sweetness, balanced by the savory richness of beef broth and the herbaceous notes of thyme and bay leaf. Topped with a crispy baguette slice and a bubbling layer of Gruyère and Parmesan, this soup offers a delicious mix of textures in every bite. Ideal for entertaining or indulging, this soul-warming onion soup is served oven-hot and promises to keep you coming back for more.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 6 large yellow onions, thinly sliced
- 1 teaspoon granulated sugar
- 1 cup dry white wine
- 6 cups beef broth
- 1 bay leaf
- 3 sprigs fresh thyme
- 0.5 teaspoons black pepper
- 1 small loaf baguette, sliced
- 2 cups Gruyère cheese, grated
- 0.5 cups Parmesan cheese, grated
Instructions
Heat a large heavy-bottomed pot over medium heat. Add the butter and olive oil, and allow the butter to melt completely.
Stir in the sliced onions and cook, stirring often, for about 10 minutes until the onions begin to soften.
Sprinkle the sugar over the onions and continue to cook, stirring frequently, until they caramelize into a deep golden brown, approximately 25-30 minutes.
Deglaze the pot by pouring in the white wine. Scrape up any browned bits from the bottom using a wooden spoon and let the wine reduce for 5 minutes.
Add the beef broth, bay leaf, thyme, and black pepper. Stir well, cover, and simmer gently over low heat for 30 minutes. Taste and adjust seasonings if needed.
While the soup simmers, preheat the oven to 375°F (190°C). Place the baguette slices on a baking sheet and bake for 5-7 minutes, turning halfway through, until lightly toasted.
Turn the oven to broil. Ladle the soup into oven-safe bowls, place a toasted baguette slice on top of each, and sprinkle generously with Gruyère and Parmesan cheese.
Carefully place the bowls on a baking tray and broil in the oven until the cheese is melted, bubbly, and slightly golden, about 2-3 minutes.
Serve the soup immediately while hot and enjoy!
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 19.1 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 2078 mg | 90% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 11.5 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 712 mg | 55% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 819 mg | 17% | |
*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.
