Rich French Onion Soup
Indulge in the ultimate comfort food with this Rich French Onion Soup, a classic recipe bursting with deep, caramelized flavors. Slow-cooked golden onions, deglazed with dry white wine, create a robust base that's perfectly complemented by savory beef broth, fragrant thyme, and a hint of garlic. Topped with crispy baguette slices and a blanket of melted, bubbly Gruyère cheese, this soup is a sensory delight with every spoonful. Whether you're looking for a cozy dish on a chilly evening or a crowd-pleasing appetizer, this soup delivers unmatched richness and elegance. With a perfectly caramelized onion base and an irresistible cheese crust, it's no wonder French Onion Soup remains a timeless favorite for any occasion.
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Recipe Information
Ingredients
- 6 large yellow onions
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon granulated sugar
- 3 cloves garlic cloves
- 1 cup dry white wine
- 8 cups beef broth
- 1 leaf bay leaf
- 3 sprigs fresh thyme sprigs
- 1 loaf French baguette
- 2 cups Gruyère cheese (grated)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel the onions and thinly slice them into half-moons.
In a large heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat.
Add the sliced onions to the pot and toss to coat them in the butter and oil. Sprinkle with the teaspoon of sugar to help with caramelization.
Cook the onions over medium-low heat, stirring every few minutes, for about 40–45 minutes, or until they are deeply golden and caramelized. Be careful not to let them burn.
Mince the garlic cloves and stir them into the onions. Cook for another 1–2 minutes until fragrant.
Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for about 5 minutes until slightly reduced.
Add the beef broth, bay leaf, and thyme sprigs to the pot. Season with salt and black pepper and bring the soup to a gentle simmer. Let it cook uncovered for about 30 minutes to develop flavor.
While the soup simmers, preheat your oven to 375°F (190°C). Slice the French baguette into 1/2-inch-thick slices and place them on a baking sheet.
Toast the baguette slices in the oven for 5–7 minutes until they are lightly golden and crisp.
Once the soup is ready, remove the bay leaf and thyme sprigs. Taste and adjust seasoning if necessary.
Preheat your broiler. Ladle the soup into oven-safe bowls and place one or two toasted baguette slices on top of each bowl.
Sprinkle a generous amount of grated Gruyère cheese over the bread, ensuring it covers the edges.
Place the bowls on a baking sheet and broil for 2–4 minutes until the cheese is melted, bubbly, and golden brown. Keep an eye on it to prevent burning.
Carefully remove the bowls from the oven (they will be very hot) and serve the French Onion Soup immediately. Enjoy!
Nutrition Facts
Calories |
3018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.4 g | 198% | |
| Saturated Fat | 75.1 g | 376% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 12532 mg | 545% | |
| Total Carbohydrate | 245.4 g | 89% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 48.6 g | ||
| Protein | 118.6 g | 237% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2414 mg | 186% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3061 mg | 65% | |
*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.
