French Onion Soup
User Reviews
4.9
273 reviews
Excellent
French Onion Soup
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This classic French Onion Soup recipe is made with rich caramelized onions floating in savory beef broth, and baked with golden bubbly cheese on top.
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Ingredients
- ⅓ cup unsalted butter
- 3 large sweet onions
- ½ teaspoon brown sugar optional
- 8 cups beef broth 64 oz
- ⅓ cup dry white wine
- 3 prigs fresh thyme or ½ teaspoon dry
- 1 bay leaf
- ¼ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dry sherry optional
- 1 loaf baguette
- 3 cups shredded gruyere cheese
- 6 tablespoons shredded Parmesan cheese
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
- Choose sweet Vidalia, Walla Walla, or yellow onions for this recipe. Sweeter varieties may not need the sugar.
- Onions will reduce down to a small amount but you'll need a large pan or dutch oven to begin.
- Cook the onions very slowly, this step should take 30-40 minutes at a low temperature. This is where the flavor comes from.
- For white wine choose a chardonnay, Pinot Gris, or Sauvignon Blanc. You can leave the wine out but it is recommended for the best flavor.
- Leftover chunks of dry bread will work well as the bread in this recipe.
- Place the bowls on a baking sheet, this makes them easier to transfer in and out of the oven.
- If you don't have oven-safe bowls, place the dry bread or crostini on a sheet pan and top with cheese. Broil until the cheese is browned and bubbly. Remove from the oven and transfer the bread to the top of each bowl of soup.
- French onion soup freezes beautifully. Cook and cool onions and broth and place in freezer bags. Thaw in a pot on the stove until hot and top with bread and cheese. Broil until cheese is golden and bubbly.
Nutrition Information
Show Details
Calories
581
(29%)
Carbohydrates
34g
(11%)
Protein
32g
(64%)
Fat
34g
(52%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.4g
Cholesterol
103mg
(34%)
Sodium
1448mg
(60%)
Potassium
988mg
(28%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Vitamin A
1009IU
(20%)
Vitamin C
9mg
(10%)
Calcium
813mg
(81%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.9
273 reviews
Excellent
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