French Onion Soup
User Reviews
5.0
9 reviews
Excellent
French Onion Soup
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This traditional homemade French onion soup is cooked slowly and packed full of onion flavor. Topped with a lightly toasted baguette and a sprinkling of Gruyere cheese. This soup is perfect for a cold winter day or fall evening!
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Ingredients
- 6 tablespoons unsalted butter divided
- 3 pounds yellow onions halved lengthwise, peeled, and thinly sliced
- 3 cloves garlic minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon granulated sugar
- 1 tablespoons tomato paste
- 1-1/2 cups dry white wine
- 6 cups beef stock
- 5 sprigs thyme
- 2 bay leaves
- 3 teaspoons dry sherry
- 6 lices of baguette lightly toasted
- 1 cup shredded gruyere cheese
Instructions
- In a large dutch oven or soup pot add 4 tablespoons of butter and set over medium-high heat.
- When the butter is melted add the sliced onions and garlic, and cook until the onions start to soften and pick up a tiny bit of color, about 15 minutes. Make sure your onions are not burning, if so turn down the heat slightly.
- Add the kosher salt, black pepper, and granulated sugar. Stir to combine.
- Continue cooking, stirring occasionally, until onions are deep golden brown and caramelized, about 35-45 minutes. Again, reducing heat slightly if onions seem to be browning too quickly.
- Stir in the tomato paste.
- Add wine and raise heat to high.
- Cook until almost all liquid has evaporated, about 8 to 10 minutes.
- Add broth and herbs to pot with onions. Optional: tie the herbs into a bundle with kitchen twine so they are easy to remove.
- Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, about 20 to 30 minutes.
- Remove from heat and whisk in the remaining 2 tablespoons of butter.
- Taste the soup and adjust seasoning if needed.
- Turn on your broiler or if you do not have a broiler set your oven to 450 degrees.
- Layout 6 oven-safe soup bowls or ramekins onto a rimmed baking sheet.
- Add 1/2 teaspoons sherry to the bottom of each bowl.
- Spoon soup into the bowls, top with baguette slice, and top each bowl with an equal amount of shredded cheese.
- Place your soup under the broiler or in the oven to help melt the cheese.
- Serve bubbling hot.
Equipments used:
Notes
- Recipe adapted from Epicurious
Nutrition Information
Show Details
Serving
1g
Calories
649kcal
(32%)
Carbohydrates
77g
(26%)
Protein
25g
(50%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
8g
Cholesterol
56mg
(19%)
Sodium
1426mg
(59%)
Fiber
5g
(20%)
Sugar
18g
(36%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 649 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 649kcal | 32% |
| Carbohydrates | 77g | 26% |
| Protein | 25g | 50% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 56mg | 19% |
| Sodium | 1426mg | 59% |
| Fiber | 5g | 20% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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