French Onion Soup
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
6
-
Calories
379 kcal
-
Course
Main Course
-
Cuisine
American
French Onion Soup
Description
French Onion Soup relies on slowly caramelized onions cooked in butter with a small amount of baking soda to accelerate the process without bitterness. The caramelization develops a deep, sweet flavor which forms the soup’s base. A blend of dried herbs including thyme, sage, rosemary, marjoram, and bay leaf are added alongside beef broth for depth. Flour is incorporated to slightly thicken the soup, while red wine vinegar balances the sweetness with acidity.
The French bread or baguette slices are toasted and then layered on the soup bowls with shredded or sliced cheese, typically Muenster, Swiss, or Gruyere, which melts into a golden topping. This combination of textures—from silky soup to crisp and cheesy bread—defines the classic character of the dish.
Caramelizing onions is the most time-consuming step but can be done ahead and stored in broth to keep moist. Using a good-quality beef broth and adjusting salt at the end ensures a well-balanced flavor. Leftover soup keeps well refrigerated but it’s best to add bread and cheese just before serving to maintain texture.
Ingredients
- 3 onion yellow, white, sweet or a combination, large
- 4 Tbsp butter salted
- 1/8 tsp baking soda
- 1 loaf French bread or baguette
- 8 oz Muenster cheese Swiss or Gruyere cheese, thinly sliced or shredded
- 2 cloves garlic minced
- 3 Tbsp flour
- ½ tsp granulated sugar
- 1 tsp red wine vinegar or more to taste
- 1 tsp thyme dried
- ½ tsp sage dried
- ½ tsp rosemary dried
- ½ tsp marjoram dried
- ½ tsp salt
- ¼ tsp black pepper
- 1 bay leaf
- 7 c. beef broth
Instructions
- Peel and cut the onions in half lengthwise, then into thin slices, lengthwise (No thinner than 1/8 inch thick).
- Put the butter in a dutch oven or pot and start to melt it over medium heat.
- Put the onions in the pan, stir them up with the butter, and sprinkle the baking soda over the top. (This is to help with the caramelization process. Don't use more than this).
- Let the onions cook for 40-50 minutes, stirring occasionally, about every 10 minutes. Cut any large pieces smaller and cook until tender. (If the onions look like they might burn, turn the heat down and add a couple tablespoons of water, then continue). The onions should be reduced, soft, and golden brown. You may need to stir more frequently towards the end of the caramelization process so that they bottom doesn’t burn.
- Cut the French bread or baguette into 1½-inch slices, prepare the cheese, and mince the garlic. Set aside.
- Mix the flour with the sugar, ,
- Once the onions are browned and all are very soft, stir in the minced garlic and sauté with the onions for about a minute, stirring constantly.
- Stir the flour, thyme, sage, rosemary, marjoram, salt, and pepper mixture into the onions.
- Pour a cup of beef broth over the onions, scraping up the browned bits stuck on the bottom of the pan.
- Add the rest of the beef broth, sugar, red wine vinegar, and the bay leaf.
- Bring soup to a boil. Once boiling, turn down heat and simmer on low, uncovered, for another 15 minutes.
- Meanwhile, put the bread or baguette slices under the broiler, in the top 1/3rd of the oven, for about a minute on each side, until well-toasted on each side.
- When the soup is done simmering, remove the bay leaf, and adjust the seasonings to taste.
- Ladle the soup into each bowl or ramekin until each bowl is 3/4ths full.
- Place a piece of toasted French bread or baguette on top of the soup.
- Sprinkle the bread generously with shredded cheese or 1-2 slices of cheese per bowl, and place the bowls under the broiler. Broil until the cheese is golden brown, one or two minutes, watching carefully so it doesn't burn.
- Serve immediately.
Notes
- Use only the specified amount of baking soda to aid caramelization without altering flavor.
- Red wine vinegar adds brightness; you can substitute with red wine or sherry if preferred.
- Gruyere is traditional for topping; Swiss or Muenster cheese are good alternatives or can be combined.
- Caramelize onions ahead of time and store in beef broth to keep them moist for up to one day.
- Adjust salt according to the saltiness of your beef broth when tasting before serving.
- Keep leftover soup refrigerated and add bread and cheese only when reheating for serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 30g | 10% |
| Protein | 17g | 34% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 57mg | 19% |
| Sodium | 1810mg | 75% |
| Potassium | 326mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 619IU | 12% |
| Vitamin C | 4mg | 4% |
| Calcium | 340mg | 34% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
