Classic French Onion Soup Recipe
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5.0
399 reviews
Excellent
Classic French Onion Soup Recipe
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This delicious classic French Onion Soup recipe with slowly caramelized onions is served with Crostini’s and Gruyere cheese.
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Ingredients
- 3 ounces unsalted butter
- 4 peeled and thickly sliced yellow onions
- 4 peeled and thickly sliced white onions
- 1 ½ tablespoons sugar
- 6 finely minced cloves of garlic
- 2 cups of red wine
- 12 cups beef stock
- 2 tablespoons chopped fresh thyme
- 2 tablespoons balsamic vinegar
- 16 crostinis
- 4 cups shredded gruyere cheese
- sea salt and fresh cracked pepper to taste
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Instructions
- Heat the butter over low heat in a large pot until melted.
- Add the onions and caramelize them very well while occasionally stirring, which can take up to an hour.
- Halfway through the cooking process, you can add in some sugar to help brown and add more sweetness. This will be heavily scrutinized. Sugar makes caramel, so it’s kind of the same thing in this soup. Sometimes you may find that your onions aren’t getting sweet maybe because of the way that specific batch is and you may need some sugar.
- Once caramelized, add in the garlic and sweat for 3 to 4 minutes.
- Next, de-glaze with red wine and cook the liquid until it is mostly absorbed into the onions. This process is known as “au sec.”
- Next, add the beef stock and simmer for at least 20 minutes.
- Finish with fresh thyme, salt, and pepper, and adjust with balsamic vinegar.
- Pour the soup into an oven-safe bowl and top off with a few crostini’s and add at least ½ cup to 1 cup of shredded gruyere cheese.
- Place the soup on a sheet tray and cook it under the broiler on high for 3 to 4 minutes or until the cheese is browned and melted.
Notes
- Make-Ahead: You can make this French onion soup up to 1 day ahead of time, just follow the reheating instructions below.
- How to Store: You can store this covered in the refrigerator for 4 to 5 days. This will also freeze covered for up to 6 months. Thaw in the refrigerator before reheating and serving.
- How to Reheat: Add the desired amount of onion soup to a medium-sized saucepot and cook over low heat until hot. Adjust the seasonings with salt and pepper and serve.
- If you are finding that your onions are not browning, you can turn the heat up slightly while frequently stirring.
- We used to make a 5-onion soup at a different restaurant I worked at where we used white, yellow, red, leeks and garlic and then topped off with a bleu cheese crouton. In addition, we would add cream to this soup during the wintertime. Feel free to get creative.
- Feel free to add more cheese to the crostini before baking.
Nutrition Information
Show Details
Calories
674kcal
(34%)
Carbohydrates
51g
(17%)
Protein
34g
(68%)
Fat
32g
(49%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.3g
Cholesterol
95mg
(32%)
Sodium
1589mg
(66%)
Potassium
1062mg
(30%)
Fiber
4g
(16%)
Sugar
13g
(26%)
Vitamin A
978IU
(20%)
Vitamin C
12mg
(13%)
Calcium
808mg
(81%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 674 kcal
% Daily Value*
| Calories | 674kcal | 34% |
| Carbohydrates | 51g | 17% |
| Protein | 34g | 68% |
| Fat | 32g | 49% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 95mg | 32% |
| Sodium | 1589mg | 66% |
| Potassium | 1062mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin A | 978IU | 20% |
| Vitamin C | 12mg | 13% |
| Calcium | 808mg | 81% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
399 reviews
Excellent
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