French Onion Soup
User Reviews
4.7
135 reviews
Excellent
French Onion Soup
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This French Onion Soup is a classic based on Julia Child's famous recipe. Buttery caramelized onions, rich and savory broth, cheesy toasted bread, this soup is flavorful and truly comforting.
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Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter unsalted
- 1½ pounds yellow onions peeled, halved and thinly sliced
- 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 leaves
- 3 prigs thyme
- 3 tablespoons cognac
- 8 lices french baguette
- 2 cups gruyere 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
- Onions - I prefer to to use yellow onions because of their bright flavor and sweetness. Shallots are also great because they provide a really good balance of sweetness, with bright and deep flavors.
- Beef Broth or Stock - If you're not making your own stock, use a good quality beef broth, preferably with no salt added. This way you can control the salt in the soup yourself.
- Wine - Use a red wine such as Pinot Noir, Côtes du Rhône, Cabernet Sauvignon, Merlot or a Malbec.
- Cognac Alternative - If you don't have cognac, use a brandy, or simply skip it.
- Cheese - French Onion Soup demands Gruyere cheese because it's rich, smooth and melts with ease!
- Storage - Transfer French Onion Soup to an airtight container and store in the refrigerator for 3 to 4 days. Freeze it in covered airtight containers or heavy-duty freezer bags for up to 3 months.
Nutrition Information
Show Details
Serving
1serving
Calories
408kcal
(20%)
Carbohydrates
27g
(9%)
Protein
19g
(38%)
Fat
21g
(32%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
52mg
(17%)
Sodium
1160mg
(48%)
Potassium
601mg
(17%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
515IU
(10%)
Vitamin C
7mg
(8%)
Calcium
466mg
(47%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.7
135 reviews
Excellent
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