Classic French Onion Soup
User Reviews
5
Classic French Onion Soup
Description
Classic French Onion Soup begins with yellow onions thinly sliced and cooked slowly with olive oil and butter until they are golden brown and caramelized, developing a natural sweetness and rich flavor. Minced garlic is added briefly to enhance the aromatic profile. The caramelized onions are then simmered in beef broth seasoned with dried thyme, salt, and pepper, with optional dry sherry to add depth and subtle acidity. This simmering melds flavors into a savory, hearty broth base.
For serving, baguette slices are brushed with olive oil and toasted under a broiler until crisp and golden. These toasts are then topped with slices of gruyere or provolone cheese and grated Parmesan and broiled again to melt and brown the cheese, producing a luscious crusted topping. The soup is ladled into oven-safe bowls, topped with the cheesy toasts, and broiled briefly to meld the components together.
This soup is warm and richly flavored with a balance of sweet caramelized onion, robust broth, and indulgent melted cheese. It is well suited as a starter or light meal during cool weather. If oven-safe bowls are unavailable, cheese can be melted on the bread separately, then added to the soup before serving for a variation on the presentation.
Ingredients
- 2 tablespoons olive oil
- 6 medium yellow onion sliced
- 2 tablespoons butter
- 1 tablespoon garlic minced
- 8 cups beef broth
- 1/4 cup dry sherry optional
- 1 teaspoon thyme dried
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
Soup Topping
- 8 lices baguette French
- 2 tablespoons olive oil
- 4 lices gruyere cheese or provolone
- 2 tablespoons Parmesan Cheese grated
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the sliced onions and cook, stirring occasionally, until tender, about 5 to 7 minutes. Reduce heat to medium-low and continue to cook the onions, stirring every 3 to 5 minutes, until caramelized and golden brown, about 15 to 25 minutes.
- Stir in 2 tablespoons butter and 1 tablespoon minced garlic. Cook for 2 minutes, or until the butter melts and the garlic becomes fragrant.
- Pour in 8 cups beef broth and 1/4 cup dry sherry (if using). Season with 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring the soup to a simmer, then reduce heat to medium-low and simmer for 20 to 30 minutes.
- While the soup is simmering, preheat the broiler setting on your oven, placing a rack 8 inches from the heating element. Brush both sides of the baguette slices with olive oil. Arrange the slices on a baking sheet and broil for 2 to 3 minutes on each side, or until golden brown. Watch closely to prevent burning.
- Preheat your broiler again if necessary. Place 4 oven-safe bowls onto a baking sheet and ladle the soup into each bowl. Place 2 slices of toasted baguette on top of each serving. Add 1 slice Gruyère and 1/2 tablespoon grated Parmesan to each bowl.
- Carefully slide the baking sheet with the soup bowls under the broiler. Broil until the cheese is bubbling and starting to brown, about 2 to 3 minutes. Watch carefully, as broiler times may vary.
- Serve the soup immediately, while the cheese is still melted and bubbly.
Notes
- If you don't have oven-safe bowls, melt the cheese directly on the toasted baguette slices under the broiler, then add the cheesy toasts to the soup in regular bowls before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4bowls
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 425kcal | 21% |
| Carbohydrates | 19g | 6% |
| Protein | 17g | 34% |
| Fat | 31g | 48% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 48mg | 16% |
| Sodium | 2567mg | 107% |
| Potassium | 533mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 462IU | 9% |
| Vitamin C | 13mg | 14% |
| Calcium | 386mg | 39% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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