French Onion Soup
French Onion Soup is such a classic and SO easy to make! Onions are slowly caramelized until soft and sweet, simmered with beef broth, thyme, sherry, and white wine. It's topped with a crispy crouton, loads of shredded gruyere cheese and broiled into a crispy, cheesy oblivion. So good!
Servings: 4 people
Equipment
- Stock pot
Ingredients
- 3 tablespoons unsalted butter
- 10 cups thinly sliced onions
- ¾ teaspoon salt more to taste
- 2 tablespoons all-purpose flour
- ¼ cup sherry
- ½ cup dry white wine sauvignon blanc or pinot Grigio
- 4 cups beef broth
- 5 sprigs thyme
- 4-8 slices baguette 1-inch slices
- 8 ounces Gruyere cheese
Instructions
- Heat a large, heavy-bottomed pot over medium heat. Add 3 tablespoons unsalted butter and let it melt. Add 10 cups thinly sliced onions and ¾ teaspoon salt and stir.
- Let the onions sautee for 5-10 minutes, until they begin to turn translucent. Reduce the heat to medium-low and continue to cook the onions for another 45 minutes, string every 5-10 minutes to prevent them from burning. If they are burning instead of caramelizing, turn the heat to low and stir more frequently. They should be fragrant and turn a deep golden brown. The size will reduce drastically.
- Turn the heat back to medium and stir 2 tablespoons all-purpose flour into the onions, and cook for 1 minute. Slowly stir in 4 cups beef broth , ¼ cup sherry, and ½ cup dry white wine. Bring to a simmer. Simmer until the soup begins to thicken and reduce, about 4-5 minutes. Stir in 5 sprigs thyme. Adjust the salt as needed.
- While the onions cook, toast the 4-8 slices baguette pieces in the oven. Brush both sides with olive oil, then bake at 350 degrees Fahrenheit for 6-8 minutes. Flip the bread halfway through. Remove from the oven and set aside.
- Ladle the soup into four oven-safe bowls. Place a slice or two of toasted bread on top of the soup and cover with some of the 8 ounces Gruyere cheese. Place the bowls on a large sheet pan and broil until the cheese has melted and started to turn brown and bubbly, about 2-3 minutes. Keep a close eye on them. Some broilers can cook faster than others. Serve immediately.
Video
Notes
Originally posted on December 13, 2019
Updated on December 11, 2023
Nutrition
Serving: 1bowl of soup | Calories: 621kcal | Carbohydrates: 57g | Protein: 28g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 1951mg | Potassium: 845mg | Fiber: 8g | Sugar: 19g | Vitamin A: 867IU | Vitamin C: 32mg | Calcium: 725mg | Iron: 3mg
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