French Onion Soup

Prep time: 15 mins | Cook time: 1 hr 25 mins | Total time: 1 hr 40 mins | Servings: 6

I love a classic French Onion Soup. It reminds me of my grandma. The warm baguettes topped with hot, melted Gruyere cheese is to die for! The secret is to use a high-quality beef broth with a splash of wine and beautifully caramelized onions.

Ingredients

6 tbsp butter

1 baguette

2 large sweet onions

4 large yellow onions

2 sprigs of fresh thyme

2 Bay leaves

¾ c. dry white wine, Chardonnay or Pinot Grigio

1 beef bouillon

4 c. beef broth, high quality is key

1 tsp Worcestershire sauce

1.5 c. chicken broth

6 slices Gruyere cheese

3 tbsp flour, optional

3 tbsp olive oil, optional

Salt/Pepper, to taste

How to make French Onion Soup

Step 1: Into 1/4-inch pieces, slice the onions. If you have a mandoline slicer, use it.

Step 2: In a large soup pot or Dutch oven, melt the butter over medium-low heat until it foams. Add the onions and coat them in the butter using tongs. Make sure to leave the pot uncovered as the onions cook.

Step 3: Cook the onions until they are caramelized, stirring every 10 to 15 minutes. This takes roughly an hour.

Step 4: To the pot, add a splash of wine. Scrape the bottom of the pot using a silicone spatula to release the brown remnants.

Step 5: Sprinkle the flour over the onions once they are almost done and continue to cook for another 2 minutes. Now, add the rest of the wine and adjust the heat to medium-high, tossing the onions often to coat. You’ll know the onions are done once they are richly brown and sweet.

Step 6: To the pot, add the beef broth, beef bouillon, chicken broth, Worcestershire sauce, bay leaves, and thyme. Partially cover the pot and simmer the mixture for about 45 minutes over medium heat.

Step 7: Meanwhile, prepare the oven. Preheat it to 350 degrees F.

Step 8: Into half-inch thick pieces, slice the baguette, then brush the tops with olive oil. Place the baguette in the preheated oven and bake for approximately 5 minutes.

Step 9: Adjust the oven temperature to 450 degrees F. Add the cheese on top of each baguette. Return to the oven and resume baking until the cheese has melted and it starts to bubble and brown.

Step 10: Take the bay leaves and thyme stems, then discard. To taste, season with salt and pepper.

Step 11: Into each bowl, ladle the warm soup and top each with the warm baguette. Enjoy!

Notes:

For this recipe, you should have a total of 5 pounds of onions.

You can swap wine with 3 tbsp white wine vinegar plus chicken or beef broth (3/4 cup).

For the cheese, you can use other options such as Comte, Emmental (Swiss), and/or Provolone.

Nutrition Facts:

Calories: 509kcal | Carbohydrates: 40g | Protein: 16g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 1284mg | Potassium: 479mg | Fiber: 4g | Sugar: 10g | Vitamin A: 638IU | Vitamin C: 16mg | Calcium: 377mg | Iron: 3mg

French Onion Soup

Rebecca Prep time: 15 mins | Cook time: 1 hr 25 mins | Total time: 1 hr 40 mins | Servings: 6 Remember it laterLike this recipe! Pin it to your… General Recipes French Onion Soup European Print This

Serves: 6 Prep Time: 15 mins Cooking Time: 1 hr 25 mins 1 hr 25 mins

Nutrition facts: 509 calories 30 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 6 tbsp butter
• 1 baguette
• 2 large sweet onions
• 4 large yellow onions
• 2 sprigs of fresh thyme
• 2 Bay leaves
• ¾ c. dry white wine, Chardonnay or Pinot Grigio
• 1 beef bouillon
• 4 c. beef broth, high quality is key
• 1 tsp Worcestershire sauce
• 1.5 c. chicken broth
• 6 slices Gruyere cheese
• 3 tbsp flour, optional
• 3 tbsp olive oil, optional
• Salt/Pepper, to taste

Instructions

Step 1: Into 1/4-inch pieces, slice the onions. If you have a mandoline slicer, use it.

Step 2: In a large soup pot or Dutch oven, melt the butter over medium-low heat until it foams. Add the onions and coat them in the butter using tongs. Make sure to leave the pot uncovered as the onions cook.

Step 3: Cook the onions until they are caramelized, stirring every 10 to 15 minutes. This takes roughly an hour.

Step 4: To the pot, add a splash of wine. Scrape the bottom of the pot using a silicone spatula to release the brown remnants.

Step 5: Sprinkle the flour over the onions once they are almost done and continue to cook for another 2 minutes. Now, add the rest of the wine and adjust the heat to medium-high, tossing the onions often to coat. You’ll know the onions are done once they are richly brown and sweet.

Step 6: To the pot, add the beef broth, beef bouillon, chicken broth, Worcestershire sauce, bay leaves, and thyme. Partially cover the pot and simmer the mixture for about 45 minutes over medium heat.

Step 7: Meanwhile, prepare the oven. Preheat it to 350 degrees F.

Step 8: Into half-inch thick pieces, slice the baguette, then brush the tops with olive oil. Place the baguette in the preheated oven and bake for approximately 5 minutes.

Step 9: Adjust the oven temperature to 450 degrees F. Add the cheese on top of each baguette. Return to the oven and resume baking until the cheese has melted and it starts to bubble and brown.

Step 10: Take the bay leaves and thyme stems, then discard. To taste, season with salt and pepper.

Step 11: Into each bowl, ladle the warm soup and top each with the warm baguette. Enjoy!

Notes

For this recipe, you should have a total of 5 pounds of onions. You can swap wine with 3 tbsp white wine vinegar plus chicken or beef broth (3/4 cup). For the cheese, you can use other options such as Comte, Emmental (Swiss), and/or Provolone