Description
A comforting and flavorful classic French Onion Soup recipe that features caramelized onions, savory broth, toasted bread, and gooey melted cheese. Perfect for a cozy night in or as an impressive starter for a dinner party.
Ingredients
Units
Scale
For the Soup:
- 4 tablespoons butter (unsalted or salted)
- 1 tablespoon olive oil or vegetable oil
- 3 pounds onions, peeled, halved, and thinly sliced
- 3/4 teaspoon Kosher or sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 3/4 cup dry white wine (or broth)
- 1 tablespoon dry sherry (or cider vinegar)
- 2 tablespoons all-purpose flour
- 8 cups beef broth or beef stock
- 1 bay leaf
- 2 fresh thyme sprigs or 1/2 teaspoon dried thyme
- 1/2 teaspoon Worcestershire sauce
For Serving:
- 1 small baguette, sliced 1/2-inch thick
- 6 ounces Gruyère cheese, grated (or Fontina or Mozzarella)
- Optional: fresh thyme leaves or chopped chives for garnish
Instructions
- In a large pot over medium heat, melt butter with oil. Add onions, salt, and pepper. Cook until caramelized and golden.
- Add wine and sherry, boil until almost evaporated. Stir in flour and cook for 1 minute.
- Slowly add a cup of broth, then stir in remaining broth, bay leaf, thyme, and Worcestershire sauce. Simmer for 20 minutes.
- Preheat oven to 400ºF. Toast bread slices until golden.
- Remove bay leaf and thyme from soup. Adjust seasoning, if needed.
- Divide hot soup into bowls, top with bread, and cheese. Broil until cheese melts and browns.
Stir occasionally for about 45-55 minutes, adjusting heat as needed. Deglaze the pot if onions stick.
Notes
- Caramelizing onions is key to the rich flavor of this soup.
- Adjust salt and pepper to taste throughout the cooking process.
- Feel free to customize with different cheeses or bread types.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 1200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg
