French Onion Soup Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Additional Time
1 hr
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Servings
4
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Calories
566 kcal
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Course
Main Course, Soup, Lunch, Dinner
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Cuisine
French
French Onion Soup Recipe
Description
French Onion Soup Recipe starts with melting butter and olive oil to slowly caramelize thinly sliced yellow onions, bringing out their natural sweetness. After about 35 minutes of cooking with added thyme sprigs and sugar, the onions develop a deep golden color and rich flavor. Adding high-quality beef stock and dry vermouth introduces savory and aromatic layers to the broth, which is gently simmered to marry the flavors.
The soup is portioned into oven-safe bowls, topped with toasted sourdough baguette slices and a generous layer of shredded gruyere cheese. Broiling briefly allows the cheese to bubble and brown, creating a melted crust that complements the smooth, flavorful soup underneath. The combination of the tender, caramelized onions, savory broth, crisp bread, and gooey cheese defines this classic recipe's texture and taste.
French Onion Soup works well as a starter or a satisfying snack. The use of yellow onions and a touch of sugar helps achieve a balanced sweetness, while quality beef stock significantly impacts the finished flavor. Skipping fresh herbs or adding beef bouillon can be adjustments if preferred.
Use fresh yellow onions for best caramelization results. After cooking, serves about 1 1/2 quarts, approximately four 12-ounce portions. Adjust seasoning before serving and discard thyme stems. Serve immediately after broiling for the best cheese texture.
Ingredients
- 6 tablespoon butter unsalted
- 1 1/2 tablespoons extra virgin olive oil
- 2 yellow onion thinly sliced, large
- 1 teaspoon sugar
- 6 prigs thyme fresh
- 32 ounces beef stock high quality
- 1 1/2 tablespoons dry vermouth
- 8 sourdough baguette sliced into 1/2" thick pieces and lightly toasted, slices
- 8 ounces gruyere cheese shredded
- salt to taste
- black pepper to taste
Instructions
- Place a large pot over medium heat and melt butter and oil together. Add onions and season with salt and pepper.
- Lower heat to low and cook down and caramelize for 20 minutes, occasionally stirring.
- Increase heat to medium-high, add thyme sprigs, sugar and season with salt and black pepper. Continue to cook down for an additional 15 minutes. Stirring frequently.
- Add stock and vermouth and bring the soup to a simmer. Simmer for about 15 minutes. Adjust seasoning as needed.
- Discard the thyme stems and ladle soup into 4 oven safe bowls.
- Place bowls onto a baking sheet and top each soup with 2 slices of bread followed by 2 ounces shredded cheese.
- Turn broiler on high. Broil for about 1 minute, or until the cheese begins to bubble and brown. Serve immediately.
Notes
- Use yellow onions for a milder flavor that holds up well to caramelizing.
- Add a small amount of sugar to the onions during cooking to enhance caramelization.
- Increase heat after initial low cooking to develop a darker, richer color on the onions.
- Use high-quality beef stock to improve the soup’s overall flavor.
- If you can't find good beef stock, add a bit of beef bouillon to strengthen the taste.
- Discard thyme stems before serving to avoid tough bits in the soup.
- Serve the soup immediately after broiling to enjoy cheese melted and bubbly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 566 kcal
% Daily Value*
| Calories | 566kcal | 28% |
| Carbohydrates | 23g | 8% |
| Protein | 25g | 50% |
| Fat | 42g | 65% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 1034mg | 43% |
| Potassium | 595mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1135IU | 23% |
| Vitamin C | 6mg | 7% |
| Calcium | 644mg | 64% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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