5 from 36 votes
Classic French Onion Soup
Classic French Onion Soup features slowly caramelized yellow onions simmered in beef broth with thyme and optionally sherry, creating a rich and deeply flavored broth. Served topped with toasted baguette slices and melted gruyere and Parmesan cheeses, it offers a comforting blend of sweet onions, savory broth, and golden, cheesy bread that makes the soup hearty and satisfying.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings:
4
bowls
Calories:
425 kcal
Course:
Soup
Cuisine:
French
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 bowls
Amount Per Serving
Calories 425
% 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.