French Onion Soup
User Reviews
4.9
French Onion Soup
Description
This French Onion Soup begins with sweet onions cooked slowly in butter until deeply caramelized, which provides a naturally sweet and savory base. Brown sugar is optional, depending on the sweetness of the onions used. The broth is made by adding beef broth, dry white wine, Worcestershire sauce, thyme, bay leaf, black pepper, and optionally dry sherry, simmered to blend the flavors.
The toasted baguette slices are prepared separately by broiling until golden and crisp. The soup is portioned into oven-safe bowls layered with bread and topped with shredded Gruyere and Parmesan cheeses. Baking briefly under the broiler melts and browns the cheese, creating a flavorful crust that contrasts with the rich broth.
French Onion Soup is classically a starter but can be enjoyed as a light meal, especially alongside a salad or roasted vegetables. It showcases the depth of flavor from caramelized onions and the balance of savory broth with cheesy toast.
Tips include choosing sweet onion varieties for natural sweetness and patience during the caramelization for depth. Leftover dry bread works well for the preparation. The soup freezes well without the bread and cheese, which should be added fresh after reheating.
Ingredients
- ⅓ cup butter unsalted
- 3 large sweet onion
- ½ teaspoon brown sugar optional
- 8 cups beef broth 64 oz
- ⅓ cup white wine dry
- 3 prigs thyme or ½ teaspoon dry, fresh
- 1 bay leaf
- ¼ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dry sherry optional
- 1 loaf baguette
- 3 cups gruyere cheese shredded
- 6 tablespoons Parmesan Cheese shredded
Instructions
- Slice onions ¼" thick. In a large soup pot or dutch oven, melt the butter over low heat. Add the onions and brown sugar and cook for 30 to 45 minutes, stirring occasionally.
- Add the beef broth, wine, thyme, bay leaf, black pepper, Worcestershire, and dry sherry. Bring to a boil, reduce heat, and simmer uncovered for 1 hour. Remove bay leaf and thyme sprig and discard.
- Meanwhile, slice the bread ½-inch thick, brush with olive oil, and place on a baking sheet. Broil under high heat for 1 to 2 minutes per side or until golden.
- Place 6 ceramic bowls on a baking sheet and ladle the soup into the bowls. Add 2 slices of bread to each bowl and divide both cheeses evenly over the bowls. Broil until cheese is golden and bubbly, about 1 to 2 minutes.
Notes
- Use sweet onions like Vidalia or Walla Walla; sweeter varieties may not need added brown sugar.
- Caramelize onions slowly at low heat for 30 to 45 minutes to develop rich sweetness and flavor.
- Use dry white wines such as Chardonnay or Sauvignon Blanc for the best flavor, or omit if desired.
- Dry bread chunks in the freezer make suitable croutons for topping if fresh baguette is unavailable.
- Place bowls on a baking sheet for easier handling when broiling cheese.
- Freeze cooked onions and broth separately; add bread and cheese only when reheating to broil fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 581 kcal
% Daily Value*
| Calories | 581 | 29% |
| Carbohydrates | 34g | 11% |
| Protein | 32g | 64% |
| Fat | 34g | 52% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 103mg | 34% |
| Sodium | 1448mg | 60% |
| Potassium | 988mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 1009IU | 20% |
| Vitamin C | 9mg | 10% |
| Calcium | 813mg | 81% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
