Soup a L Oignon French Onion Soup
Indulge in the timeless comfort of "Soupe à l’Oignon" – a classic French Onion Soup that’s rich in flavor and irresistibly decadent. This recipe features golden caramelized onions simmered in savory beef stock, elevated with a splash of dry white wine and fragrant herbs like thyme and bay leaf. The magic finishes under the broiler, where buttery baguette slices smothered in bubbly, golden Gruyère cheese create a rustic yet elegant centerpiece for your meal. Perfect for cozy nights or a sophisticated starter, this French favorite combines depth, warmth, and a touch of indulgence. With simple pantry ingredients and authentic techniques, this dish promises restaurant-quality flavor right at home.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 large yellow onions
- 1 teaspoon granulated sugar
- 2 tablespoons all-purpose flour
- 1 cup dry white wine
- 8 cups beef stock
- 1 bay leaf
- 2 sprigs fresh thyme
- 6 pieces baguette slices
- 2 cups Gruyère cheese, shredded
- to taste salt
- to taste black pepper
Instructions
Peel and thinly slice the onions into even, thin slices.
Heat the butter and olive oil in a large heavy-bottomed pot over medium heat.
Add the onions and stir to coat them in the butter and oil mixture.
Sprinkle the sugar over the onions, lower the heat to medium-low, and cook, stirring frequently, until the onions are deeply golden and caramelized (this will take about 40 minutes).
Stir in the flour and cook for an additional 2 minutes, stirring constantly to avoid lumps.
Deglaze the pot by pouring in the white wine, scraping the bottom of the pot with a wooden spoon to release any browned bits.
Add the beef stock, bay leaf, and thyme sprigs, and bring to a gentle simmer.
Season the soup with salt and pepper to taste, and let it simmer uncovered for 30 minutes. Remove the thyme sprigs and bay leaf before serving.
Preheat your oven’s broiler to high. Toast the baguette slices on a baking sheet until golden brown on both sides.
Ladle the soup into oven-safe bowls and place them on a baking sheet.
Place a toasted baguette slice on top of each bowl of soup and generously sprinkle Gruyère cheese over the top.
Carefully transfer the baking sheet to the oven and broil until the cheese is bubbly and golden, about 2-3 minutes.
Serve the soup hot with an extra slice of baguette on the side, if desired.
Nutrition Facts
Calories |
2680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.2 g | 184% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 12295 mg | 535% | |
| Total Carbohydrate | 205.4 g | 75% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 45.3 g | ||
| Protein | 113.9 g | 228% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2564 mg | 197% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2953 mg | 63% | |
*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.
