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 the butter and let it melt. Add the onions and 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 the flour into the onions and cook for 1 minute. Slowly stir in the broth, sherry, and wine. Bring to a simmer. Simmer until the soup begins to thicken and reduce, about 4-5 minutes. Stir in the thyme. Adjust the salt as needed.
- While the onions cook, toast the pieces of bread in the oven. Brush both sides with olive oil then bake at 350 degrees Fahrenheit for 6-8 minutes, flipping 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 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 as they broil, as some broilers can cook faster than others. Serve immediately.
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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