French Onion Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 35 mins
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Servings
6 servings
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Calories
759 kcal
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Course
Main Course
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Cuisine
French
French Onion Soup
Description
This French Onion Soup recipe begins with thinly sliced yellow onions cooked gently in butter and olive oil until deeply caramelized, releasing natural sweetness. White wine deglazes the pan, adding acidity and complexity before beef broth and fresh thyme are simmered with the onions. The soup is seasoned with salt and pepper to taste. It's served in broiler-safe bowls with thick slices of crusty bread topped generously with shredded Gruyère cheese, broiled to a golden, bubbling finish that adds richness and texture. The combination of softened onions, flavorful broth, toasted bread, and melted cheese provides satisfying layers of savory and sweet flavors with a smooth texture contrasted by crisp-topped bread.
Ingredients
- 4 yellow onion sliced thin (about 6 ½ cups, 730g, large
- 2 tablespoons extra virgin olive oil
- 5 tablespoons butter salted
- ½ cup white wine 4 oz, dry
- 6 cups beef broth 48 oz.
- 1 tablespoon thyme fresh
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 bread sliced into 1" thick slices, loaf, crusty
- 12 oz. gruyere cheese shredded
Instructions
- In a Dutch oven, melt the butter over medium-low heat.
- When the butter is melted, add the sliced onions and the salt.
- Cook over medium-low heat until caramelized, stirring occasionally so the onions do not stick to the bottom of the pan, about 45-50 minutes.
- Once the onions have caramelized, pour in the white wine and deglaze the pan. Use a wooden spoon to scrape any goodness off the bottom of the pan.
- Once the wine has evaporated, add the beef broth and thyme, simmering for another 10-15 minutes. Taste and add extra salt and pepper, if necessary. (I added an additional ½ teaspoon at this point, but measure it to what your tastebuds think it needs.)
- While the soup is simmering, preheat the broiler.
- Serve the soup in individual (broiler-safe) bowls. Add a slice of bread on top of the soup. Top with shredded Gruyere, and place on a baking sheet.
- Broil for 5 minutes or until the cheese has browned and is bubbly.
- Let cool for 5 minutes, then enjoy!
Notes
- Store cooled soup in airtight containers in the refrigerator for up to 3-4 days.
- Soup can be frozen for up to 3 months; thaw before reheating.
- Reheat soup on the stove and broil bread and cheese separately just before serving to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 759 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 759kcal | 38% |
| Carbohydrates | 73g | 24% |
| Protein | 28g | 56% |
| Fat | 38g | 58% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 16g | 94% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 2063mg | 86% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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