French Onion Soup Recipe
This French onion soup is easy to make with sweet caramelized onions simmered in a flavorful beef broth topped with slices of crispy baguette and plenty of melted Gruyere.
Ingredients
- 5 large vidalia (or sweet) onions , thinly sliced
- 3 Tablespoons butter
- 2 Tablespoons olive oil
- 1 Tablespoon flour
- ⅓ cup dry white or red wine
- 32 ounces beef broth or stock
- 24 ounces chicken broth
- salt and pepper , to taste
- 1 Tablespoon fresh thyme , or 1/2 teaspoon dried
- 1-2 bay leaves
For topping
- 8 slices French baguette
- 1 Tablespoon olive oil , for bread
- 1 ½ cups Gruyere cheese , grated
Instructions
- Peel and slice the onions.
- In a large saucepan, melt the butter with the oil. Add the onions and brown over medium heat until they are soft and golden brown, stirring occasionally (about 20-30 minutes). If it's browning too quickly add a Tablespoon or two of water to deglaze the pan. The last 5 minutes season the onions with salt and pepper.
- Add the wine and deglaze the pan by scraping any bits off the bottom. Bring to a simmer for a few minutes allowing the alcohol to cook out and then whisk in the flour and cook an additional minute.
- Add broth, salt and pepper, thyme and bay leaves. Cover and cook over low heat covered for 20-30 minutes. Season to taste.
- Meanwhile, preheat the oven to 450°F and line a baking sheet with parchment paper or foil. Lightly brush both sides of baguette slices with olive oil and toast in the oven until lightly browned.
- On a rimmed baking sheet, ladle the soup 2/3 the way full into individual oven-safe bowls or crocks. Place 2 slices of bread on top and cover each bowl with cheese. Broil until bubbly and golden. Carefully watch so it doesn't brown and then remove carefully from the oven with 2 hot pads!
- Let the bowls cool a few minutes before serving. Add fresh thyme on top if desired.
Notes
An easier way to cook: If you don't have oven safe bowls, no worries! Flip toasts and sprinkle with grated gruyere. Return to oven and bake until the cheese is melted and browned and then add to soup bowls.
Storage: Store any left over soup in an airtight container in the refrigerator for 3-5 days without the baguette. Microwave soup, and toast baguette and cheese as previously instructed.
Nutrition
Calories: 515kcal, Carbohydrates: 30g, Protein: 20g, Fat: 35g, Saturated Fat: 18g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 0.5g, Cholesterol: 85mg, Sodium: 827mg, Potassium: 310mg, Fiber: 3g, Sugar: 8g, Vitamin A: 834IU, Vitamin C: 11mg, Calcium: 583mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
