Prep time: 35 mins | Cook time: 20 mins | Total time: 55 mins | Servings: 8
This classic French Onion Soup has rich broth stuffed with caramelized onions, toasty bread, and lots of gooey, stretchy cheese. You will love the flavours you’ll get in one rich and hearty bowl.
Ingredients
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1 tbsp olive oil
3 lb onions (about 5 or 6 medium onions)
2 tbsp light brown sugar
1 1/2 tsp Worcestershire sauce
2 cloves garlic, minced
1 tbsp butter, optional
2 tbsp all-purpose flour, optional
1 c wine (sherry, marsala, or port are good choices), optional
8 c beef stock (chicken or vegetable stock can be substituted)
1 small bunch fresh thyme
1 bay leaf
1 tbsp kosher salt (or to taste)
1/4 tsp black pepper
16 slices crusty French bread, toasted
1 c shredded Gruyere cheese
1 c shredded mozzarella cheese
How to make French Onion Soup
Step 1: In a large heavy-bottomed pot, heat olive oil over medium heat.
Step 2: Add the thinly sliced onions into the pot and stir.
Step 3: Add in the brown sugar followed by the Worcestershire sauce. Cook for several minutes, stirring until the onions are deep golden brown.
Step 4: Add in the garlic, stir, and continue to cook until aromatic.
Step 5: Then, add in the butter and sprinkle in the flour. Mix until incorporated.
Step 7: Deglaze the pot. Pour in the wine, stir, and scrape with a spoon the browned bits from the bottom of the pot.
Step 8: Add the stock and herbs into the pot and stir. Simmer, then, season with salt and pepper.
Step 9: Take the thyme stems and bay leaf out of the pot.
Step 10: To serve, ladle the soup into heat-safe bowls or crocks. Add the toasted bread and cheese on top.
Step 11: Under the broiler, melt the cheese until bubbly and browned.
Notes:
Use any variety of onion if desired but I highly recommend sweet kinds like Maui or Vidalia.
Nutrition Facts:
Amount Per Serving: Calories 456.66 | Fat 14.3g 22% | Saturated Fat 6.81g 43% | Cholesterol 32.97mg 11% | Sodium 1915.72mg 83% | Potassium 825.45mg 24% | Carbohydrates 56.96g 19% | Fiber 4.74g 20% | Sugar 12.52g 14% | Protein 20.57g 41% | Vitamin A 318.55IU 6% | Vitamin C 13.77mg 17% | Calcium 354.03mg 35% | Iron 3.32mg 18%
Ingredients
- 1 tbsp olive oil
- 3 lb onions (about 5 or 6 medium onions)
- 2 tbsp light brown sugar
- 1 1/2 tsp Worcestershire sauce
- 2 cloves garlic, minced
- 1 tbsp butter, optional
- 2 tbsp all-purpose flour, optional
- 1 c wine (sherry, marsala, or port are good choices), optional
- 8 c beef stock (chicken or vegetable stock can be substituted)
- 1 small bunch fresh thyme
- 1 bay leaf
- 1 tbsp kosher salt (or to taste)
- 1/4 tsp black pepper
- 16 slices crusty French bread, toasted
- 1 c shredded Gruyere cheese
- 1 c shredded mozzarella cheese
Instructions
Step 1: In a large heavy-bottomed pot, heat olive oil over medium heat.
Step 2: Add the thinly sliced onions into the pot and stir.
Step 3: Add in the brown sugar followed by the Worcestershire sauce. Cook for several minutes, stirring until the onions are deep golden brown.
Step 4: Add in the garlic, stir, and continue to cook until aromatic.
Step 5: Then, add in the butter and sprinkle in the flour. Mix until incorporated.
Step 7: Deglaze the pot. Pour in the wine, stir, and scrape with a spoon the browned bits from the bottom of the pot.
Step 8: Add the stock and herbs into the pot and stir. Simmer, then, season with salt and pepper.
Step 9: Take the thyme stems and bay leaf out of the pot.
Step 10: To serve, ladle the soup into heat-safe bowls or crocks. Add the toasted bread and cheese on top.
Step 11: Under the broiler, melt the cheese until bubbly and browned.
Notes
Use any variety of onion if desired but I highly recommend sweet kinds like Maui or Vidalia.
