Sweet French Onion Soup
Warm, comforting, and irresistibly sweet, this Sweet French Onion Soup elevates the classic recipe with a touch of honey and granulated sugar for a rich, caramelized depth of flavor. Perfectly slow-cooked yellow onions are infused with fragrant thyme, garlic, and a splash of dry white wine, creating a luscious broth that's both savory and slightly sweet. Topped with golden toasted baguette slices and a generous layer of melted Gruyère cheese, this soup transforms into a cozy, restaurant-quality meal right at home. Ideal for chilly evenings or as a show-stopping starter, this recipe balances elegance and comfort in every spoonful. With step-by-step instructions and an indulgent twist, this Sweet French Onion Soup is destined to become a household favorite.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 large yellow onions
- 1 teaspoon granulated sugar
- 2 teaspoons honey
- 3 garlic cloves, minced
- 1 cup dry white wine
- 6 cups beef broth
- 1 bay leaf
- 3 sprigs fresh thyme, tied in a bundle
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 baguette, sliced into 1-inch pieces
- 2 cups Gruyère cheese, shredded
Instructions
In a large, heavy-bottomed pot, melt the butter with the olive oil over medium heat.
Peel and thinly slice the onions. Add them to the pot, stirring to coat them evenly in the butter and oil.
Sprinkle the onions with sugar to help with caramelization. Cook the onions over medium-low heat for 35–40 minutes, stirring often, until they are deeply golden and caramelized.
Add the honey and minced garlic to the pot, stirring for 1–2 minutes until fragrant.
Pour in the white wine, scraping the bottom of the pot to deglaze and lift any caramelized bits. Simmer until the wine has reduced by half, about 5 minutes.
Add the beef broth, bay leaf, thyme bundle, salt, and pepper. Stir and bring to a simmer. Reduce the heat to low and cook for 20–25 minutes to let the flavors meld.
While the soup simmers, preheat your oven to 400°F (200°C) and arrange the baguette slices on a baking sheet. Toast in the oven for 8–10 minutes until lightly golden.
Remove the bay leaf and thyme bundle from the soup, then ladle the soup into oven-safe bowls or ramekins.
Top each bowl with a piece of toasted baguette, then generously sprinkle Gruyère cheese over the bread.
Place the bowls on a baking sheet and broil in the oven on high for 2–4 minutes, or until the cheese is melted, bubbly, and golden brown.
Carefully remove the bowls from the oven. Let cool for 5 minutes before serving.
Nutrition Facts
Calories |
2350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.9 g | 196% | |
| Saturated Fat | 74.1 g | 370% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 9526 mg | 414% | |
| Total Carbohydrate | 126.6 g | 46% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 59.7 g | ||
| Protein | 95.0 g | 190% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2529 mg | 195% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2614 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.
