Restaurant Style French Onion Soup
Transform your kitchen into a bistro with this Restaurant-Style French Onion Soup recipe, a timeless classic that delivers a rich, caramelized onion base layered with savory beef broth, aromatic thyme, and a touch of dry white wine. Perfectly toasted baguette slices crowned with golden, bubbly Gruyère cheese turn every bowl into a luxurious, gratinée masterpiece. With a slow-cooked depth of flavor and an elegant presentation, this recipe is ideal for impressing guests or indulging in a cozy night at home. Ready in just over an hour and featuring simple ingredients like yellow onions, butter, and stock, this homemade version rivals the soup you’d find in any French café. Serve it steaming hot for an unforgettable combination of hearty, melty, and savory perfection. Keywords: French onion soup, caramelized onions, Gruyère cheese, restaurant-style soup, easy French recipes.
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Recipe Information
Ingredients
- 6 large Yellow onions
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 1 teaspoon Salt
- 1 teaspoon Granulated sugar
- 1 cup Dry white wine
- 6 cups Beef stock or broth
- 1 whole Bay leaf
- 1 sprig Fresh thyme
- 1 teaspoon Black pepper
- 6 pieces Baguette slices
- 1.5 cups Gruyère cheese, grated
Instructions
Peel and thinly slice the onions into even, circular slices for uniform cooking.
In a large heavy-bottomed pot or Dutch oven, heat olive oil and butter over medium heat until the butter is melted and foamy.
Add the sliced onions to the pot, sprinkle with salt, and stir well to coat the onions in the fat.
Cook the onions on medium-low heat, stirring every few minutes, until they are soft and golden brown (about 30-40 minutes). Add the granulated sugar halfway through the caramelization process to enhance their sweetness.
Once the onions are fully caramelized, deglaze the pot by pouring in the dry white wine and scraping up any browned bits at the bottom of the pot. Let the wine simmer and reduce for about 5 minutes.
Add the beef stock, bay leaf, thyme sprig, and black pepper. Stir well, bring to a simmer, then reduce the heat to low. Cover and let the soup simmer gently for 30 minutes to deepen the flavors.
While the soup simmers, preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and toast them in the oven for about 8-10 minutes, flipping once halfway through, until golden and crisp.
Remove the bay leaf and thyme sprig from the soup. Adjust seasoning with more salt or black pepper as needed.
Preheat your broiler. Ladle the hot soup into oven-safe bowls, leaving about an inch of space at the top.
Place one toasted baguette slice on top of each bowl of soup and generously sprinkle grated Gruyère cheese over the bread.
Place the bowls on a baking sheet and broil for 2-3 minutes, or until the cheese is melted and bubbly with golden edges. Watch carefully to avoid burning.
Carefully remove the bowls from the oven using oven mitts. Serve the French Onion Soup immediately, garnished with extra thyme leaves if desired.
Nutrition Facts
Calories |
2488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.9 g | 163% | |
| Saturated Fat | 62.2 g | 311% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 9132 mg | 397% | |
| Total Carbohydrate | 205.5 g | 75% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 54.2 g | ||
| Protein | 98.3 g | 197% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1869 mg | 144% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2665 mg | 57% | |
*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.
