5 from 30 votes
French Onion Soup
French Onion Soup combines slowly caramelized onions with a rich blend of chicken and beef broths, enhanced by balsamic vinegar and thyme. The soup is topped with toasted baguette slices and melted Gruyere cheese, offering a satisfying mix of tender, savory soup and a golden, bubbling crust. This recipe serves eight individual portions, making it suitable as a starter, side, or light main course.
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings:
8
servings (1 cup each)
Calories:
264 kcal
Course:
Main Course, Soup
Cuisine:
French, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 servings (1 cup each)
Amount Per Serving
Calories 264
% 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.