French Onion Soup
User Reviews
5
French Onion Soup
Description
The recipe begins by slowly caramelizing sweet onions with butter, garlic, bay leaf, and fresh thyme to develop a deep brown color and sweet, mellow flavor. After sautéing, beef consomme, beef broth, and red wine vinegar are added to form a flavorful broth that simmers further. This cooking method produces a savory base with layered onion sweetness and herbal notes.
When ready to serve, the soup is ladled into oven-safe bowls and topped with toasted baguette slices and shredded Gruyere cheese. Broiling melts and browns the cheese into a bubbly, golden crust that complements the smooth, rich soup below. The contrasting textures enhance the dish experience.
Practical notes include freezing instructions: cool completely before freezing in individual portions for easier thawing. Reheating in the microwave is recommended, with possible seasoning adjustments to maintain taste. The onion texture may soften after freezing. This recipe is updated to use shredded Gruyere for a classic finish.
Ingredients
- 1/2 cup butter 1 stick
- 4 medium sweet onion
- 2 cloves garlic minced
- 2 prigs thyme fresh
- 1 bay leaf
- 1/2 teaspoon kosher salt
- black pepper to taste, ground
- 31.5 ounces beef consomme 3, 10.5 oz cans (found with the canned soups at the store)
- 10.5 ounces beef broth
- 1 Tablespoon red wine vinegar
- 4 lices baguette OR 2 c. Parmesan croutons, French
- 8 ounces gruyere cheese shredded
- Parmesan Cheese to taste
- paprika to taste
Instructions
- Peel and thinly slice the onions.
- Melt butter in a stock pot. Add onions, garlic, thyme, bay leaf, salt, and pepper. Cook, stirring often, until onions are soft and brown (about 30-45 minutes).
- Add consomme, beef broth, and vinegar and simmer for another 30 minutes (at this point you can also transfer to a crock pot and cook on low heat for several hours).
- When ready to eat, toast French baguette slices in the broiler for about 2 minutes turning once, until lightly toasted on each side. Remove from broiler, but keep broiler on.
- Remove and discard bay leaf and thyme from the soup. Ladle soup evenly into 4 oven-safe serving bowls. Place a slice or two of French baguette into each bowl.
- Sprinkle cheese and paprika over the top.
- Broil for about 5 minutes, or until cheese is golden brown and bubbly.
Notes
- Allow the soup to cool completely before freezing to prevent bacterial growth.
- Freeze in airtight containers or individual portions for convenient reheating.
- Thaw overnight in the refrigerator and reheat in the microwave, stirring frequently.
- Expect a softer onion texture after freezing; season again if needed to restore flavor.
- Using shredded Gruyere cheese adds a more traditional taste and melting texture compared to previous cheese versions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 680 kcal
% Daily Value*
| Calories | 680kcal | 34% |
| Carbohydrates | 44g | 15% |
| Protein | 29g | 58% |
| Fat | 44g | 68% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 123mg | 41% |
| Sodium | 2376mg | 99% |
| Potassium | 460mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1274IU | 25% |
| Vitamin C | 9mg | 10% |
| Calcium | 661mg | 66% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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