French Onion Soup Recipe
User Reviews
5
French Onion Soup Recipe
Description
French Onion Soup Recipe starts with thinly sliced yellow onions cooked in olive oil and butter until deeply caramelized, which takes about 40 minutes. Adding a bit of sugar encourages even browning without burning. Once the onions soften and turn golden, minced garlic is added briefly before deglazing the pan with dry sherry. Beef stock combined with bay leaf and thyme simmers with the onions, melding flavors for 30 minutes. The soup is traditionally served with toasted baguette slices topped with shredded Gruyère cheese, melted to form a savory crust.
The soup offers a rich, sweet, and savory broth with tender onions providing a silky texture. The combination of caramelization and aromatics like thyme and bay leaf results in depth and complexity. Melting Gruyère on toasted baguette slices adds a nutty, creamy note and a satisfying contrast in texture.
This hearty soup can be served as a starter or main course, especially on cooler days. The methodical slow cooking produces the characteristic sweetness and umami, making it a soothing and satisfying dish. The melted cheese and crusty bread topping make it hearty and well-rounded.
Ingredients
- 2 Tbsp olive oil plus more to brush toasts
- 2 Tbsp butter unsalted
- 3 lbs onion about 6 large onions, halved, peeled and thinly sliced with the grain, yellow
- 1/2 tsp granulated sugar
- 2 garlic minced, cloves
- 1/2 cup dry sherry or use dry vermouth or dry white wine, wine
- 8 cups beef stock or broth
- 1 bay leaf
- 3 thyme plus more to garnish (or 1/4 tsp dried thyme, sprigs, fresh
- 1 1/2 tsp salt or to taste, divided
- 1/2 tsp black pepper or to taste
- 12 lices baguette
- 8 oz gruyere cheese 1 1/2 cups shredded, divided
Instructions
How to Make French Onion Soup:
- Cut onions in half, cut off the ends, then peel and slice onions thinly (cut parallel with the grain of the onion).
- In a large heavy-bottomed pot or dutch oven over medium heat, add 2 Tbsp olive oil and 2 Tbsp butter. Add sliced onions and sauté uncovered, stirring occasionally for 10 minutes.
- Sprinkle the onions with 1/2 tsp sugar which will help the onions caramelize faster. Sauté uncovered for another 30-40 minutes, stirring occasionally until onions are caramelized and browned. Stir more frequently towards the end to prevent scorching or burning the onions.
- Once onions are caramelized, add minced garlic and sauté another minute.
- Add 1/2 cup sherry and deglaze the pot by scraping the bottom. Continue stirring until all of the sherry has cooked out (about 3 minutes over medium heat).
- Add 8 cups beef stock, 1 bay leaf, thyme and 1 tsp salt. Partially cover and simmer for 30 minutes for the flavors to meld. Add another 1/2 tsp salt and 1/2 tsp black pepper, or season to taste then remove from heat.
How to Make Crouton Topping:
- While soup is finishing up, preheat oven to 400˚F. Slice baguette to 1/2” thick slices. Brush both sides lightly with olive oil, arrange on a baking sheet and bake for 6-8 minutes until golden brown at the edges.
- Once the soup is ready to serve, top the toasts with half of the cheese and broil for 2-3 minutes until the cheese melts and turns golden in spots.
- Pour soup into warm bowls and sprinkle remaining cheese over the hot soup. Top with hot cheesy toasts then serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Calories | 545kcal | 27% |
| Carbs | 58g | |
| Protein | 26g | 52% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 52mg | 17% |
| Sodium | 1745mg | 73% |
| Potassium | 1024mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 500IU | 10% |
| Vitamin C | 18mg | 20% |
| Calcium | 514mg | 51% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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