Classic French Onion Soup
User Reviews
5
Classic French Onion Soup
Description
This Classic French Onion Soup begins by slowly caramelizing yellow or white onions in butter and olive oil until deeply golden and sweet. The onions are then thickened with flour before simmering with beef stock, white wine, and fresh thyme sprigs to develop a rich and flavorful broth. Optional cognac can be added for extra complexity. A toasted French baguette is rubbed with garlic and olive oil and crumbled into soup ramekins.
Cheeses—shredded Gruyere and Parmesan—are layered over the bread in the bowls, then baked at 400°F until bubbling and golden. The result is a hearty soup with a mellow sweetness from the caramelized onions and a savory broth, topped with a crisp yet creamy cheese crust. Chopped chives add a fresh herbal finish.
This soup is typically served hot and works well as a warming appetizer or main course on cool days. The corollary toasted bread and melted cheese create a satisfying textural contrast. Garlic rubbing the bread pre-toasting adds a subtle aromatic note but is optional.
Ingredients
- 1/2 French bread baguette, toasted
- 4 tbsp butter
- 1 tbsp olive oil
- 3 lbs onion sliced (See Note 1
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp all-purpose flour
- 8 cups beef stock
- 1 cup white wine
- 3 thyme sprigs
- 1/4 cup cognac optional
- 8 oz gruyere cheese shredded
- 1/4 cup Parmesan Cheese shredded
- 2 tbsp chives chopped
Instructions
- Preheat oven to 400°F. Slice half of the baguette to have 2-3 slices per soup ramekin. Place bread slices on baking sheet and toast the bread slices until golden brown (See Note 2). Remove and allow to cool. Crumble into each soup ramekin on a baking sheet. Set aside.
- In a heavy bottom soup pot or Dutch oven over medium low heat add the butter and oil to melt.
- Add the sliced onions and stir. Cover with lid and cook for 15 minutes. Remove lid and turn heat to low. Cook, stirring often, another 15 minutes until onions are a dark golden brown.
- Add the salt, pepper and flour and cook another minute. Carefully pour in the beef stock and wine, stirring to combine. Add thyme, simmer 5 minutes.
- Ladle into prepared soup ramekins, top with the cheeses. Place in 400°F oven and bake for 15 minutes.
- Remove from oven and serve with chopped chives on top and crusty French bread.
Notes
- Rubbing the bread with fresh garlic and olive oil before toasting can add aromatic flavor but is optional.
- White or yellow onions are preferred for caramelizing; red onions are sweeter and may alter the soup’s sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 47g | 16% |
| Protein | 13g | 26% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 20mg | 7% |
| Sodium | 1077mg | 45% |
| Potassium | 994mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
| Vitamin A | 304IU | 6% |
| Vitamin C | 18mg | 20% |
| Calcium | 100mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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