Out of This World French Onion Soup
Transport your taste buds to a cozy Parisian bistro with this "Out of This World French Onion Soup," a timeless classic elevated to perfection. This recipe begins with a luxurious blend of butter and olive oil, used to caramelize sweet yellow onions to a deep golden hue, ensuring their rich, savory flavor is fully unlocked. Enhanced with aromatic garlic, a splash of dry white wine for depth, and a robust beef broth infused with bay leaf and fresh thyme, this soup delivers layers of comforting flavor in every spoonful. Crowned with toasted baguette slices and a blanket of gooey, golden-brown Gruyère cheese, this French Onion Soup reaches new levels of decadence. Perfect for chilly evenings or special gatherings, this recipe combines simple ingredients with expert techniques for a dish that's both indulgent and unforgettable. Make sure to serve it piping hot, straight from the broiler, for that signature bubbling cheese crust!
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 6 medium (sliced thinly) Yellow onions
- 2 minced Garlic cloves
- 1 teaspoon Granulated sugar
- 1 cup Dry white wine
- 8 cups Beef broth
- 1 Bay leaf
- 3 sprigs Fresh thyme
- 1 teaspoon (to taste) Salt
- 0.25 teaspoons (to taste) Black pepper
- 1 loaf (sliced into 1-inch slices) French baguette
- 2.5 cups (grated) Gruyère cheese
Instructions
In a large, heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat until melted.
Add the sliced onions and stir to coat them evenly in the fat. Cook for about 5 minutes, stirring occasionally, until softened.
Sprinkle the onions with the granulated sugar and a pinch of salt. Reduce the heat to medium-low and cook, stirring often, for 35-40 minutes, or until the onions are deeply caramelized and golden brown.
Add the minced garlic and cook for 1-2 minutes, stirring constantly, until fragrant.
Deglaze the pot by adding the white wine and stirring to scrape up any brown bits stuck to the bottom of the pot. Simmer for 5 minutes, or until the wine has reduced by half.
Add the beef broth, bay leaf, and thyme sprigs. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes.
Remove the bay leaf and thyme sprigs from the pot. Taste the soup and season with more salt and black pepper if necessary.
Preheat your oven's broiler. Arrange the baguette slices on a baking sheet and toast them under the broiler for 1-2 minutes per side, or until golden brown.
Ladle the soup into oven-safe bowls and place them on a baking sheet. Top each bowl with a toasted baguette slice and a generous amount of grated Gruyère cheese.
Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted and bubbling. Keep a close eye to avoid burning.
Carefully remove the bowls from the oven and let them cool for a few minutes before serving.
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 2086 mg | 91% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 6.4 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 566 mg | 44% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 444 mg | 9% | |
*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.
