French Onion Soup
User Reviews
5.0
12 reviews
Excellent
French Onion Soup
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French Onion Soup is such a classic and SO easy to make! Onions are slowly caramelized until soft and sweet, simmered with beef broth, thyme, sherry, and white wine. It's topped with a crispy crouton, loads of shredded gruyere cheese and broiled into a crispy, cheesy oblivion. So good!
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Ingredients
- 3 tablespoons unsalted butter
- 10 cups thinly sliced onions
- ¾ teaspoon salt more to taste
- 2 tablespoons all-purpose flour
- ¼ cup sherry
- ½ cup dry white wine sauvignon blanc or pinot Grigio
- 4 cups beef broth
- 5 prigs thyme
- 4-8 lices baguette 1-inch slices
- 8 ounces gruyere cheese
Instructions
- Heat a large, heavy-bottomed pot over medium heat. Add 3 tablespoons unsalted butter and let it melt. Add 10 cups thinly sliced onions and ¾ teaspoon salt and stir.
- Let the onions sauté for 5-10 minutes or until they begin to turn translucent. Reduce the heat to medium-low and continue to cook the onions for another 45 minutes, stiring every 5-10 minutes to prevent them from burning. If they are burning instead of caramelizing, turn the heat to low and stir more frequently. They should be fragrant and turn a deep golden brown. The size will reduce drastically.
- Turn the heat back to medium, stir 2 tablespoons all-purpose flour into the onions, and cook for 1 minute. Slowly stir in 4 cups beef broth , ¼ cup sherry, and ½ cup dry white wine. Bring to a simmer. Simmer until the soup begins to thicken and reduce, about 4-5 minutes. Stir in 5 sprigs thyme. Adjust the salt as needed.
- While the onions cook, toast the 4-8 slices baguette pieces in the oven. Brush both sides with olive oil, then bake at 350 degrees Fahrenheit for 6-8 minutes. Flip the bread halfway through. Remove from the oven and set aside.
- Ladle the soup into four oven-safe bowls. Place a slice or two of toasted bread on top of the soup and cover with some of the 8 ounces Gruyere cheese. Place the bowls on a large sheet pan and broil until the cheese has melted and started to turn brown and bubbly, about 2-3 minutes. Keep a close eye on them. Some broilers can cook faster than others. Serve immediately.
Notes
- Originally posted on December 13, 2019
- Updated on December 11, 2023
Nutrition Information
Show Details
Serving
1bowl of soup
Calories
621kcal
(31%)
Carbohydrates
57g
(19%)
Protein
28g
(56%)
Fat
29g
(45%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.3g
Cholesterol
85mg
(28%)
Sodium
1951mg
(81%)
Potassium
845mg
(24%)
Fiber
8g
(32%)
Sugar
19g
(38%)
Vitamin A
867IU
(17%)
Vitamin C
32mg
(36%)
Calcium
725mg
(73%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 621 kcal
% Daily Value*
| Serving | 1bowl of soup | |
| Calories | 621kcal | 31% |
| Carbohydrates | 57g | 19% |
| Protein | 28g | 56% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 85mg | 28% |
| Sodium | 1951mg | 81% |
| Potassium | 845mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 19g | 38% |
| Vitamin A | 867IU | 17% |
| Vitamin C | 32mg | 36% |
| Calcium | 725mg | 73% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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