French Onion Soup
User Reviews
4.7
French Onion Soup
Description
This French Onion Soup recipe starts by gently cooking yellow onions in a mixture of butter and olive oil, initially covered to cook them translucent, then uncovered with sugar and salt to promote slow caramelization over about an hour. The onions develop a deep golden color and rich sweetness. A roux of flour and butter is added to thicken the soup and eliminate raw flour flavor.
Beef broth and red wine deglaze and lift flavorful browned bits from the pot, combining with herbs like bay leaf and thyme, and a splash of cognac for aroma. The simmer melds these components into a deeply savory, balanced broth. Crisp baguette slices topped with shredded Gruyere and grated Parmesan are layered on top and melted, adding a creamy, salty contrast.
This soup works as a warming appetizer or main when paired with green salad or crusty bread. The layers of caramelized onion sweetness, hearty broth, and melted cheese create a complex flavor profile and satisfying texture.
Using high-quality beef broth without added salt lets the cook control seasoning. Alternatives to cognac include brandy or omitting it. The soup keeps well refrigerated for several days and freezes effectively up to three months.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter unsalted
- 1½ pounds onion peeled, halved and thinly sliced, yellow
- ½ teaspoon sugar
- 1 teaspoon salt
- 3 tablespoons all-purpose flour
- 1 tablespoon butter unsalted
- 6 cups beef broth low sodium or no sodium added
- 1 cup red wine dry such as Pinot Noir, Côtes du Rhône or Merlot
- 2 bay leaf
- 3 prigs thyme
- 3 tablespoons cognac
- 8 lices baguette French
- 2 cups gruyere cheese shredded
- ½ cup Parmesan Cheese grated
Instructions
- Caramelize Onions: In a large heavy pot such as a Dutch oven, add the olive oil and 2 tbsp of butter. Cook on medium until butter melts. Add the onions and give them a stir to coat them in the oil. Cover the pot with a lid and cook for 20 minutes with the heat still on medium, stirring every few minutes. After 20 minutes the onions should be transparent.
- Remove the lid and stir in the sugar and salt. Continue cooking for another 40 minutes, stirring occasionally. The onions are done when they are a deep golden color and sweet.
- Make a Roux: Add the flour, and remaining 1 tablespoon of butter and stir. Cook for about 2 or 3 minutes, just enough to cook the flour and remove that flour taste.
- Deglaze: Add 1 cup of the beef broth to the pot and stir. Cook for about 1 minute while stirring to scrape the bottom of the pot. You'll see it evaporate almost immediately.
- Add broth, wine and herbs: Add the rest of the broth to the pot, followed by the red wine, bay leaves and thyme sprigs.
- Simmer: Bring to a boil, then turn down the heat and simmer for 30 minutes, uncovered. Discard bay leaves and thyme.
- Season and add cognac: Taste for seasoning and adjust with salt and pepper if needed. Stir in the cognac.
- Add bread and cheese: Top the soup with about 1 cup of gruyere cheese. Add the slices of bread over the cheese. I prefer to toast my bread first then add it to the soup. To toast the bread, lightly sprinkle the bread slices with some olive oil, transfer them to a baking sheet and toast them under broil for about 30 seconds to a minute per side. Top the soup with toasted bread, then top with remaining gruyere and parmesan cheese.
- Melt cheese: Preheat your oven to 350°F (177°C). Transfer the pot to the oven and bake until the cheese melts and starts to brown, about 20 to 25 minutes. Ladle into bowls and serve.
Notes
- Choose yellow onions for their sweetness and bright flavor; shallots can be a good alternative.
- Use quality beef broth without added salt to control seasoning.
- For the wine, pick a dry red like Pinot Noir, Merlot, or Cabernet Sauvignon.
- Substitute cognac with brandy or omit if unavailable.
- Gruyere cheese is preferred for its smooth melting and mild richness.
- Store leftovers in airtight containers in the refrigerator for 3–4 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 408kcal | 20% |
| Carbohydrates | 27g | 9% |
| Protein | 19g | 38% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 52mg | 17% |
| Sodium | 1160mg | 48% |
| Potassium | 601mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 515IU | 10% |
| Vitamin C | 7mg | 8% |
| Calcium | 466mg | 47% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
