French Onion Soup
User Reviews
5
French Onion Soup
Description
Making French Onion Soup involves gently cooking sliced yellow onions in a mixture of butter and olive oil over medium heat, allowing them to caramelize to a rich golden brown without burning. Once the onions reach their deep color, fresh garlic and dried thyme are added, followed by a portion of beef broth to deglaze the pot, lifting flavorful browned bits. The remainder of the broth and Worcestershire sauce are then incorporated and the soup is heated through.
Baked individually in oven-safe bowls, the soup is topped with toasted baguette slices and shredded Gruyere cheese. Broiling melts and browns the cheese, forming a bubbly, golden crust that contrasts the smooth, savory broth beneath. This soup offers a satisfying mouthfeel with its silky broth, tender onion strands, and crisp, cheesy topping.
French Onion Soup pairs well as a starter or light main, especially in cooler weather. It provides comforting depth without complexity in serving options.
Nutrition values can vary based on brand and type of ingredients used, so calculated information should be considered approximate.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter unsalted
- 2 pounds onion sliced, yellow
- 1 clove garlic ,minced
- 1 teaspoon thyme dried
- salt
- black pepper
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 baguette ,cut into slices
- 2 cups gruyere cheese shredded
Instructions
- In a large, heavy soup pan or Dutch oven, heat the olive oil and butter over medium heat. Add the onions and stir to coat the onions. Continue to cook, stirring every 5-10 minutes, until the onions start to brown. You want to make sure to stir them often enough so that they don’t burn, but you don’t want to stir them too often because then they won’t caramelize. If they ever seem to get to dry and start to burn, you can add a little bit of extra oil.
- When they start to get brown, stir in the garlic. Continue to cook the onions until they are a dark, golden, rich brown color. This can take anywhere from 30 minutes to an hour. Stir in the thyme and season with salt and pepper.
- Stir in about 1/2 cup of the beef broth, scraping up any browned bits from the bottom of the pot. Add the remaining beef broth. Stir in the Worcestershire sauce. Cook until warmed through.
- Heat the oven to 450ºF.
- Divide the soup between 4 oven safe bowls. Top each with a slice of baguette or two, depending on the size of your baguette and bowl, then top with 1/4 of the shredded gruyere.
- Place all of the bowls on a baking sheet and transfer to the oven. Bake until the cheese is melted and bubbling, about 5 minutes.
- Serve warm, but be careful because the bowl will be very hot coming out of the oven.
Notes
- Nutrition information is approximate and can vary depending on ingredient brands and portions.
- Use oven-safe bowls for broiling the soup topped with bread and cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 456kcal | 23% |
| Carbohydrates | 37g | 12% |
| Protein | 20g | 40% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Trans Fat | 0g | 0% |
| Cholesterol | 48mg | 16% |
| Sodium | 1244mg | 52% |
| Fiber | 5g | 20% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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