French Onion Soup

5 from 1 vote

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.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course, Side Dish, Soup

Cuisine: French

Keyword: Comfort Food, Dinner, Homemade, Soup, Soup Recipe, The Cooking Mawma

Servings:

Author: Caterina Cosentino

Equipment

1 Baking Sheet
1 Dutch oven Or Stock Pot
Oven Safe Bowls

Ingredients

8 slices French bread Brushed with Olive Oil
4-5 large yellow onions sliced thin
6 tbsp butter I use salted
2 tbsp olive oil
3 tsp granulated sugar
1 tsp kosher salt more to taste
1 tsp pepper more to taste
3 tbsp all purpose flour
1/4 cup dry red or white wine I use Cabernet
6 cups beef broth
2 sprigs fresh thyme
3 bay leaves
2 cups Gruyere cheese or swiss

Instructions

For the bread

Preheat oven to 350 degrees F.
Brush both sides of bread with olive oil. Bake 10 minutes on each side. Allow to cool.

For the soup

In a Dutch oven or large stock pot, heat butter and oil over medium heat until bubbly.
Add onions, sugar, salt and pepper and mix. Cook onions until they are a deep caramel color (about 45 minutes). Stir often. *Be sure to babysit the onions, as they can burn easily.
After the onions are cooked to deep, caramel color, turn heat to low. Add flour and mix until flour is incorporated into onions. Cook for about 2 minutes.
Add wine and cook until completely reduced (about 1-3 minutes).
Increase heat to medium-high. Add beef broth, bay leaves and fresh thyme. Bring to a boil and once boiling, reduce heat to low and simmer for 10 minutes. Taste for salt, and add more if needed.
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