Classic French Onion Soup Recipe
User Reviews
5
Classic French Onion Soup Recipe
Description
The Classic French Onion Soup Recipe starts by slowly caramelizing yellow and white onions with butter and a bit of sugar to develop deep sweetness. Finely minced garlic adds aromatic depth before the addition of red wine, which is cooked down until mostly absorbed. Beef stock and fresh thyme round out the base, creating a rich and flavorful broth. Balsamic vinegar adds brightness to balance the sweetness of the onions.
The soup is served in oven-safe bowls topped with toasted crostini and a generous amount of shredded gruyere cheese, which broils to a bubbly, lightly browned crust. This contrast between tender caramelized onions, flavorful broth, and melted cheese makes a comforting, textured dish.
This soup can be made ahead, refrigerated, or frozen for convenience. Reheating gently with seasoning adjustments ensures retained flavor. Variations include adding different types of onions, cream, or alternative cheese toppings, allowing some customization while keeping the classic style intact.
Ingredients
- 3 ounces butter unsalted
- 4 yellow onion peeled, thickly sliced
- 4 onion white, peeled and thickly sliced
- 1 ½ tablespoons sugar
- 6 garlic finely minced cloves
- 2 cups of red wine
- 12 cups beef stock
- 2 tablespoons thyme chopped fresh
- 2 tablespoons balsamic vinegar
- 16 Crostini
- 4 cups gruyere cheese shredded
- salt sea salt and fresh cracked, to taste
- black pepper sea salt and fresh cracked, to taste
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
- You can prepare this soup up to one day in advance and reheat gently on the stove with seasoning adjustments to taste.
- Store leftovers covered in the refrigerator for 4 to 5 days, or freeze for up to 6 months; thaw in the refrigerator before warming.
- For better caramelization, increase heat slightly if onions are not browning as expected, stirring frequently.
- Additional cheese can be added to the crostini before broiling for a richer topping.
- Feel free to experiment by using a mix of onions or adding cream in colder seasons to alter flavor and texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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