4.9 from 155 votes
French Onion Soup ~ the way Julia made it, sort of...
French Onion Soup features slowly caramelized yellow onions cooked with butter, olive oil, and a touch of sugar to develop deep golden flavors. The soup is thickened with flour and enriched with beef stock and dry white wine, finished with cognac or brandy. Cubed toasted rustic bread topped with melted gruyère cheese adds a melted, savory crust, making it hearty and comforting.
Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
Servings:
6
Calories:
482 kcal
Course:
Soup
Cuisine:
French
Ingredients
- 3 Tbsp butter
- 1 Tbsp olive oil
- 5 cups onion thinly sliced, do not use sweet onions, yellow
- 1 tsp kosher salt (added to the onions in the pot)
- ¼ tsp sugar (added to the onions in the pot)
- 3 Tbsp flour
- 2 quarts beef stock (or water with beef Better Than Bouillon)
- 4 oz white wine dry
- ½ tsp kosher salt (to taste)
- ⅛ tsp black pepper to taste
- 1 Tbsp cognac (or brandy- optional, Julia's recipe has 3 Tbsp, but I prefer less)
- French bread (Italian or rustic bread, cut into bite sized cubes, toasted or croutons)
- 1 ½ cups gruyere cheese grated - if you can't find it, use Swiss cheese or even better, Jarlsberg, Swiss type
Instructions
- In a large, heavy-bottomed Dutch oven, add the butter and oil, then the sliced onions. Cook slowly, with the lid on, for about 15 minutes. Stir occasionally.
- Remove the lid, turn the heat up to medium, add the salt and sugar, and stir often for about 40 minutes (mine took 45 min), until the onions are a deep golden brown.
- Add the flour and continue to cook and stir for another 3 or 4 minutes. Remove from heat and add the stock/water/bouillon and wine.
- Add salt and pepper to taste and return to the cooktop, and simmer for an additional 30 to 40 minutes. Just before the soup is ready, preheat the oven to 350℉/ 175℃.
- When the soup is ready, add the brandy/Cognac, if using and check for seasoning; ladle it into ovenproof bowls, and GENIUS SERVING TIP - top with the cubes of toasted bread - not an entire slice. It's so much easier to eat this way!
- Sprinkle the cheese on top of the toast, as desired.
- Repeat to make 6 bowls, then place them on a tray and put into the center of the oven for about 15 minutes.
- Reset the oven to broil (grill) and move the tray of bowls closer to the top to get a nice golden color on the cheese, which should be watched carefully as it can burn quickly.
- Serve immediately.
Cup of Yum
Notes
- Use yellow onions rather than sweet onions to ensure proper caramelization and flavor depth.
- Toast rustic or Italian bread cubes for a bite-sized topping that is easier to eat compared to whole slices.
- Choose authentic Swiss gruyère cheese when possible; Swiss or Jarlsberg can be suitable substitutes if needed.
- Adjust the amount of brandy or cognac to personal taste; less can be used without losing flavor balance.
- Serve the soup immediately after baking to enjoy hot melted cheese with crisp bread.
Nutrition Information
Serving
1 bowl
Calories
482kcal
(24%)
Carbohydrates
48g
(16%)
Protein
24g
(48%)
Fat
20g
(31%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.2g
(10%)
Cholesterol
51mg
(17%)
Sodium
1814mg
(76%)
Potassium
887mg
(19%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
491IU
(10%)
Vitamin C
10mg
(11%)
Calcium
421mg
(42%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 482
% Daily Value*
| Serving | 1 bowl | |
| Calories | 482kcal | 24% |
| Carbohydrates | 48g | 16% |
| Protein | 24g | 48% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 51mg | 17% |
| Sodium | 1814mg | 76% |
| Potassium | 887mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 491IU | 10% |
| Vitamin C | 10mg | 11% |
| Calcium | 421mg | 42% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.