Easy One-Hour French Onion Soup
User Reviews
4.6
72 reviews
Excellent
Easy One-Hour French Onion Soup
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This easy French onion soup recipe is ready in one hour. The broth has rich flavor, the onions are perfectly caramelized, and that cheese is heavenly.
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Ingredients
- ¼ cup olive oil
- 3 pounds sweet Vidalia onions yellow onions may be substituted, peeled and sliced root to tip in long thin segments
- 1 to 2 teaspoon salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
- 2 tablespoons unsalted butter
- 2 cloves garlic pressed or finely minced
- ⅓ cup Dry cooking sherry dry white wine may be substituted
- 8 cups 64 ounces reduced sodium beef broth
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- ½ teaspoon dried thyme or to taste
- 1 teaspoon granulated sugar optional and to taste
- 1 french baguette sliced into eight 1/2-inch thick slices (or as needed based on how many bowls you’re portioning out), toasted
- about 2 cups Gruyere cheese grated and divided
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Instructions
- To a large Dutch oven or stockpot, add the oil, onions, 1 teaspoon salt, pepper, toss to coat, and cook over medium heat for about 30 minutes until onions have softened and are caramelized; stir intermittently.
- Add the butter, garlic, stir to combine, and cook for about 1 minute, or until garlic is fragrant.
- Add the sherry to deglaze the pan (use caution, it will bubble up). Scrape up and loosen the browned bits from the bottom of the pan.
- Add the beef broth, Worcestershire sauce, bay leaves, thyme, bring to a simmer, cover, and allow soup to maintain a low simmer for about 20 to 30 minutes, or until broth has reduced slightly and thickened slightly.
- While soup simmers, slice and toast the bread. Simply toast it in a regular toaster to a light/medium color (I find toasted bread to be less soggy and slimy on top of the finished soup); set aside.Preheat oven broiler to high.
- After soup has simmered, taste it and optionally add 1 additional teaspoon salt, or as necessary to taste. Optionally add sugar, to taste. I used about 2 teaspoons salt total and 1 heaping teaspoon sugar because I think it balances the flavors. Remove the bay leaves.
- Ladle soup into oven-safe bowls, top each bowl with a slice of bread, about 1/3 cup cheese per bowl or as desired, places bowls on a sheet pan, and broil for about 1 to 3 minutes, or until cheese has melted and is as dark as desired. Watch cheese closely so it doesn’t burn. All broilers vary in intensity.
- Serve immediately.
Notes
- Tip: If you don’t have oven-safe bowls or are unsure if they are, add the toasted bread slices to a sheet pan, cover bread with cheese, place sheet pan under broiler, and top each bowl of soup with the broiled bread/cheese.
- Soup is best warm and fresh but will keep airtight in the fridge for up to 1 week or in the freezer for up to 3 months. Do not add the bread/cheese until you are ready to serve.
Nutrition Information
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Serving
1
Calories
429kcal
(21%)
Carbohydrates
28g
(9%)
Protein
19g
(38%)
Fat
27g
(42%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
14g
Cholesterol
54mg
(18%)
Sodium
2399mg
(100%)
Fiber
3g
(12%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 429kcal | 21% |
| Carbohydrates | 28g | 9% |
| Protein | 19g | 38% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 14g | 82% |
| Cholesterol | 54mg | 18% |
| Sodium | 2399mg | 100% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
72 reviews
Excellent
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