Roasted French Onion Soup
Indulge in the comforting, savory flavors of Roasted French Onion Soup, a gourmet twist on the classic recipe. This dish elevates traditional French onion soup by roasting golden, caramelized yellow onions to deepen their natural sweetness and richness. Simmered in a robust beef stock with aromatic sprigs of thyme, garlic, and a splash of dry white wine, this soup delivers layers of complex flavor in every bite. Topped with crispy baguette slices and a blanket of melted, bubbly Gruyère cheese, this dish is oven-baked perfection. Ideal for cozy dinners or an elegant starter, this hearty soup is both soul-warming and crowd-pleasing, ideal for any occasion where comfort food meets sophistication.
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Recipe Information
Ingredients
- 6 large yellow onions
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic
- 2 sprigs fresh thyme
- 1 cup dry white wine
- 6 cups beef stock
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 baguette slices
- 1 cup Gruyère cheese
Instructions
Preheat your oven to 400°F (200°C).
Peel and thinly slice the onions. Spread the sliced onions evenly on a baking sheet.
Drizzle the olive oil over the onions and toss to coat evenly. Roast in the preheated oven for 35-40 minutes, stirring every 10 minutes, until the onions are golden brown and caramelized.
In a large Dutch oven or pot, melt the butter over medium heat. Mince the garlic and add it to the pot, sautéing until fragrant (about 1 minute).
Transfer the roasted onions into the pot. Add the thyme sprigs and cook for an additional 5 minutes, stirring occasionally.
Pour in the dry white wine, scraping the bottom of the pot to deglaze and release any browned bits. Simmer for 5 minutes to let the wine reduce slightly.
Add the beef stock, bay leaf, salt, and black pepper. Bring the soup to a simmer, then reduce the heat to low and let it cook gently for 30 minutes, allowing the flavors to meld.
While the soup simmers, prepare the baguette slices. Toast them under the broiler until crisp, about 1-2 minutes per side.
Preheat your broiler. Ladle the soup into oven-safe bowls. Place a toasted baguette slice over the soup in each bowl, then sprinkle generously with shredded Gruyère cheese.
Place the bowls on a baking sheet and broil for 2-3 minutes, or until the cheese is melted and bubbly.
Allow the soup to cool slightly before serving. Garnish with additional thyme leaves if desired.
Nutrition Facts
Calories |
2275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.6 g | 147% | |
| Saturated Fat | 47.7 g | 239% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 9851 mg | 428% | |
| Total Carbohydrate | 191.1 g | 69% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 41.6 g | ||
| Protein | 82.6 g | 165% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1714 mg | 132% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2644 mg | 56% | |
*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.
