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French Onion Soup
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French Onion Soup

Sweet caramelized onions in a rich beef stock, all topped off with a baguette and melted cheese make this a delicious and classic treat!

Prep Time
15 mins
Cook Time
1 hr
Servings: 6
Calories: 296 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1/4 cup butter
  • 2 Tbsp brown sugar
  • 10 cups yellow onion sliced
  • 1 tsp salt
  • 4 cups beef broth use beef bouillon cubes for a strong taste, strong
  • 2 tablespoons cooking sherry to taste
  • 2 teaspoons Worcestershire sauce to taste
  • 1/4 tsp black pepper
  • 1/8 tsp thyme
  • 1 bay leaf
  • 1 baguette French
  • 1 cup gruyere cheese grated; or mozzarella of choice

Instructions

    Cup of Yum
  1. Slice off the ends of each onion and continue slicing so onions are in circles about 1 cm wide.
  2. Cut the onion circles in half. I like to leave mine in larger pieces and have thinner, longer pieces.
  3. Add your butter or oil to a large sauce pot or Dutch oven and melt until it is bubbling.
  4. Add in the sliced onions and brown sugar and stir to coat well.
  5. Cook the onions, stirring frequently, until they are browned, glassy and completely caramalized; at least 30 minutes, maybe even up to an hour. Add a tablespoon of water if anything starts to burn. Don't stop until it's done!
  6. Once the onions are caramelized, add in the cooking sherry, salt, pepper, thyme, Bay leaf, and the beef broth. Stir gently.
  7. Bring the mixture to a gentle simmer and simmer for 1 hour, stirring frequently to prevent burning.
  8. Skim off any white foam that floats to the top while cooking.
  9. Take your French baguette, butter them generously and brown under a broiler until toasted.
  10. Spoon into ramekins or your favourite oven safe bowls, leaving at least one inch to the top edge.
  11. Place 1-2 slices of a french baguette into the soup.
  12. Top the baguette with your favourite cheese like Gruyere.
  13. Place the ramekins on a baking sheet and broil in the oven at 400 degrees for about 3 minutes. Watch for the cheese to start to melt then brown, then remove from the oven.
  14. Let them cool for 5 - 10 minutes before serving.

Notes

  • This soup out of all soups is the one that you must adjust to your liking when it comes to ingredients. Some people like the broth so strong that the salt burns your tongue, others don't like the sherry. Really, adjust this to your liking!

Nutrition Information

Calories 296kcal (15%) Carbohydrates 35g (12%) Protein 11g (22%) Fat 13g (20%) Saturated Fat 7g (35%) Trans Fat 1g (50%) Cholesterol 33mg (11%) Sodium 1063mg (44%) Potassium 387mg (8%) Fiber 4g (16%) Sugar 11g (22%) Vitamin A 341IU (7%) Vitamin C 13mg (14%) Calcium 245mg (25%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 296

% Daily Value*

Calories 296kcal 15%
Carbohydrates 35g 12%
Protein 11g 22%
Fat 13g 20%
Saturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 33mg 11%
Sodium 1063mg 44%
Potassium 387mg 8%
Fiber 4g 16%
Sugar 11g 22%
Vitamin A 341IU 7%
Vitamin C 13mg 14%
Calcium 245mg 25%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.