French Onion Soup
Whether you're serving it as a starter for a fancy dinner party or enjoying it as a cozy meal on a chilly evening, French Onion Soup is a dish that feels like a warm embrace.
Servings: 4
Equipment
- 1 Baking Sheet
- 1 Dutch oven Or Stock Pot
- Oven Safe Bowls
Ingredients
- 8 Slices French Bread Sliced and Brushed with Olive Oil
- 4-5 Large Yellow Onions Sliced Thin
- 5 Tbsp Butter I use salted
- 4 Tbsp Olive Oil
- 3 Tsp Granulated Sugar
- 1 Tsp Kosher Salt
- 1 Tsp Pepper
- 1 Tbsp Thyme
- .25 Cup Red Wine I use Cabernet
- 6 Cups Beef Broth
- 3 Bay Leaves
- 2 Cups Gruyère Cheese
Instructions
Bread
- Preheat oven to 350.
- Brush both sides of bread with olive oil.
- Bake 10 minutes on each side.
- Let cool.
Soup
- In a Dutch oven, heat butter and oil over medium heat until bubbly.
- Add onions and cook until softened (about 10 minutes).
- Add sugar, salt and pepper.
- Cook until onions are deep caramel color (45 minutes) Stir occasionally.
- Stir in thyme and wine and cook until completely reduced.
- Add beef broth and bay leaves.
- Bring to a boil and place on low heat for (5-10 minutes) to simmer.
- Pour soup into oven safe bowls.
- Top with baked sliced bread and 1/2 cup of cheese per bowl.
- Place in broiler until cheese in nice and melted.Enjoy!
Notes
Tips for the Best French Onion Soup
- Patience is Key: Caramelizing the onions properly takes time, but it’s worth every minute.
- Cheese Swap: If Gruyère isn’t available, Emmental or Comté are excellent substitutes.
- Make Ahead: The soup base can be made a day in advance and reheated before adding the toppings.
Nutrition
Calories: 642kcal | Carbohydrates: 99g | Protein: 20g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Sodium: 3415mg | Potassium: 589mg | Fiber: 6g | Sugar: 23g | Vitamin A: 91IU | Vitamin C: 14mg | Calcium: 171mg | Iron: 7mg