French Onion Soup
User Reviews
4.9
French Onion Soup
Description
This recipe involves slowly cooking thinly sliced yellow onions in butter and olive oil, first softening and then deeply caramelizing them over an extended period. The addition of flour and thyme helps to thicken and flavor the soup. Beef broth and red wine vinegar are added to create a robust base, simmered until slightly thickened.
When serving, the soup is ladled into oven-safe bowls, topped with slices of French bread, and sprinkled with grated Gruyère cheese. Broiling briefly melts and browns the cheese, creating a rich, golden crust that contrasts with the sweet, tender onions and savory soup underneath.
This soup works well as an appetizer or a filling meal component, especially in cooler weather when its warmth and hearty flavors are comforting.
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 2 tablespoons butter unsalted
- 3 pounds onion thinly sliced, yellow
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons all-purpose flour
- 1 tablespoon thyme or ½ teaspoon dried thyme, fresh leaves
- 8 cups beef broth
- 2 tablespoons red wine vinegar
For Serving:
- 8 lices French bread
- 1 ½ cup gruyere cheese divided, freshly grated
Instructions
- Add olive oil and butter to a large dutch oven. Set over medium heat. Once butter has melted, add onions, salt and pepper and cook, stirring almost constantly, for about 30 minutes, or until the onions are softened and lightly golden. Increase the heat to medium-high and continue to cook the onions until they are deeply caramelized, about 25-35 more minutes. If needed, you can add a little bit of water to the pan as the onions cook if they are sticking to the pan.
- Add flour and thyme and stir until the flour is no longer visible. Add beef broth and red wine vinegar and bring to a boil. Reduce heat to a simmer and cook uncovered until thickened, about 20 minutes.
- When ready to serve, preheat the broiler. Divide the soup into broiler-safe serving bowls (about 2 cups of soup per person), then top each with a slice of bread. Divide the cheese evenly on top of each bowl of soup, then broil for 1 to 2 minutes, or until the cheese is bubbly and brown. Keep a close eye on this process as every broiler is different!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 34g | 11% |
| Protein | 15g | 30% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 35mg | 12% |
| Sodium | 1566mg | 65% |
| Potassium | 450mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 368IU | 7% |
| Vitamin C | 14mg | 16% |
| Calcium | 343mg | 34% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
