Easy French Onion Soup Recipe
User Reviews
4
Easy French Onion Soup Recipe
Description
This Easy French Onion Soup Recipe starts with halved and thinly sliced yellow onions cooked gently with butter and sugar over medium-low heat for about 50 minutes. This long caramelization process draws out natural sugars and results in a rich brown color and signature aroma essential to the soup's depth.
Flour is incorporated with spices and thyme to thicken the mixture, which is then simmered with low-sodium beef, chicken, or vegetable broth for 25 minutes. Individual ramekins are filled with the finished soup and topped with slices of white baguette and a generous amount of shredded Gruyere and Provolone cheeses. Broiling melts and browns the cheese to create a flavorful topping with a toasty texture.
This soup works well as a warming appetizer or light main accompanied by rustic bread or a simple salad. The caramelized onions provide natural sweetness balanced by savory broth and cheesy crust. It stores well for up to three days refrigerated in airtight containers, maintaining flavor and freshness for reheat.
Ingredients
- 2 lb yellow onion halved and thinly sliced
- 6 tablespoon butter
- ½ teaspoon sugar
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoon flour
- 1 teaspoon thyme minced, fresh leaves
- 4 c beef broth low sodium, or chicken or vegetable broth
- 8 lices white baguette
- ¾ c gruyere cheese grated
- ¾ c provolone cheese grated
Instructions
- Melt butter in a large Dutch oven.
- Add sliced onion, reduce the heat to medium low and cook stirring occasionally until tender and caramelised. Don't let the onions stick to the bottom of the pot. They should be rich brown colour with distinctive smell. It will take about 50 minutes.
- Whisk in flour, sugar, salt, pepper and thyme and simmer stirring constantly for 5-7 minutes.
- Add broth and simmer with a lid on for 25 minutes.
- Preheat the broiler.
- Place 4 ramekins into a rimmed baking sheet and divide soup among ramekins.
- Top each ramekin with a few slices of baguette. Generously sprinkle with Gruyere and Provolone cheese. Broil for a few minutes until cheese melts and starts to brown.
- Serve immediately followed by readers's favorite Mustard Chicken or 30 minute Risotto Puttanesca.
Notes
- Caramelize onions slowly to develop a rich, sweet flavor essential to the soup's character.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days to preserve freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 640 kcal
% Daily Value*
| Calories | 640kcal | 32% |
| Carbohydrates | 60g | 20% |
| Protein | 25g | 50% |
| Fat | 34g | 52% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 2350mg | 98% |
| Potassium | 525mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 14g | 28% |
| Vitamin A | 1011IU | 20% |
| Vitamin C | 18mg | 20% |
| Calcium | 575mg | 58% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
You'll Also Love
