French Onion Soup Recipe
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French Onion Soup Recipe
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French onion soup is something we dream of enjoying in a cozy Parisian bistro, but making it at home? Sounds intimidating, right? Let me be the first to say, it's easier than you think.
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Ingredients
- 4 tablespoons butter salted
- 4 lb yellow onions peeled and thinly sliced
- 1 teasoon each: sea salt and pepper
- 2 tablesoons all-purpose flour
- 1 cup dry red wine
- 2 tablesoons dry sherry
- 6 cups beef bone broth see notes
- 1 tablespoon fresh thyme leaves
- 1 tablespoon Worcestershire sauce optional - see notes
The Topping
- 1 baguette cut into cubes
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ¼ teaspoon each: salt and pepper
- 1 ½ cups grated gruyere
Instructions
- Melt the butter in a large soup pot over medium heat. Add HALF the sliced onions, the salt and pepper and stir well. Cover the pot and cook the onions for 30 minutes, stirring every 10 minutes. The onions will be wet and simmering in their own liquid. If they look like they're boiling hard, reduce the heat to medium-low.
- Add the remaining onions to the pot, cover, and cook for 10 minutes. Remove the lid, stir, and continue to cook with the lid off stirring every 5 minutes until the liquid has evaporated and the onions are golden, about 20 minutes more.
- Add the flour to the pot and stir well. Add the wine and sherry and simmer for a few minutes. Add the broth, thyme, and if using, Worcestershire sauce, and bring the pot to a simmer. Continue to let it simmer, uncovered, for 10 minutes.
- While the soup is cooking, make the croutons. Preheat your oven to 425 degrees Fahrenheit. Toss the bread cubes, olive oil, Italian seasoning, salt, and pepper in a large bowl until the bread is well-coated. Spread the croutons in a single layer on a baking sheet and toast in the oven for 12-15 minutes. You want them to be toasted but not hard.
- When the soup has finished cooking, ladle it into ovenproof crocks and top with a handful of croutons and some gruyere. Place the crocks on a baking sheet (for easier handling) and broil them for 2-3 minutes, until the cheese has melted. Serve right away.
Notes
- Onions: If you have a kitchen scale, weigh the onions. If not, you'll want five large onions or nine medium onions. It's better to err on the side of adding more.
- Stock: If you want to take this soup from really good to freaking incredible, use homemade beef bone broth. Your second best option is to use store-bought bone broth. If you use regular beef broth from a can or tetra pack, make sure to add the optional Worchestershire sauce to boost up the flavor.
- Alcohol: If you don't want to add wine or sherry, you can replace them with extra stock.
- Why add the onions in two batches? This is one of the things that makes this French onion soup extra special. The onions that are cooked longer break down and add incredible flavor and texture to the soup, thickening it slightly.
Nutrition Information
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Serving
1 bowl
Calories
409kcal
(20%)
Carbohydrates
38g
(13%)
Protein
19g
(38%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
42mg
(14%)
Sodium
640mg
(27%)
Potassium
418mg
(12%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
462IU
(9%)
Vitamin C
18mg
(20%)
Calcium
347mg
(35%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Serving | 1 bowl | |
| Calories | 409kcal | 20% |
| Carbohydrates | 38g | 13% |
| Protein | 19g | 38% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 42mg | 14% |
| Sodium | 640mg | 27% |
| Potassium | 418mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 462IU | 9% |
| Vitamin C | 18mg | 20% |
| Calcium | 347mg | 35% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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