French Onion Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
8 servings (1 cup each)
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Calories
264 kcal
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Course
Main Course, Soup
French Onion Soup
Description
French Onion Soup revolves around caramelizing a generous amount of thinly sliced onions in olive oil and butter, with optional sugar to encourage browning. Balsamic vinegar is added to deepen the flavor by loosening the browned bits from the pot. The broth base combines chicken and beef broths and is simmered with thyme and a bay leaf to develop a layered, savory profile. The soup is ladled into oven-safe bowls, each topped with toasted baguette slices and Gruyere cheese, then broiled until the cheese becomes hot, bubbly, and slightly browned.
The texture highlights the soft, sweet onions in broth contrasted by crisp bread and melted cheese on top. This soup works well as a comforting first course or a light meal and pairs nicely with a simple green salad or wine.
For best results, use yellow, white, sweet, or red onions, prepared thinly or by food processor to save time. Toasting the baguette slices beforehand ensures they best absorb broth without becoming overly soggy. Store leftovers covered in the refrigerator for up to four days and reheat gently.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 pounds onion halved and thinly sliced (see note 1
- 1/2 teaspoon sugar optional (see note 2)
- salt freshly ground
- black pepper freshly ground
- 1/4 cup balsamic vinegar
- 6 cups chicken broth
- 2 cups beef broth
- 2 teaspoons thyme minced, or 1/2 teaspoon dried thyme, plus more for garnish, fresh
- 1 bay leaf
- 1 baguette sliced and toasted (see note 3)
- 8 lices gruyere cheese or Swiss cheese, or 2 cups shredded
Instructions
- In a large Dutch oven over medium heat, melt olive oil and butter together. Add onions, sugar (if using), and 1/4 teaspoon salt. Cook until the onions are starting to darken and caramelize, about 30 minutes.
- Stir in vinegar and scrape up the brown bits from the bottom of the pot. Add chicken broth, beef broth, thyme, and bay leaf. Simmer until reduced slightly, about 20 minutes. Season to taste salt and pepper.
- Preheat oven broiler on HIGH. Place broiler-safe soup bowls on a rimmed baking sheet. Divide the soup evenly among the 8 bowls (about 1 cup each). Top each bowl with 1 or 2 baguette slices and cover with one slice of cheese (or 1/4 cup shredded).
- Broil until the cheese is hot and bubbly, about 3 to 5 minutes, then remove from oven and garnish with fresh thyme if desired.
Notes
- Use a food processor to slice onions quickly and evenly.
- Optional sugar helps speed caramelization but can be omitted.
- Toast baguette slices to help them soak broth while keeping some structure.
- Store leftovers in a covered container in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (1 cup each)
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 264kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 11g | 22% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 23mg | 8% |
| Sodium | 1127mg | 47% |
| Potassium | 489mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 28mg | 31% |
| Calcium | 219mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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