French Onion Soup

This classic soup is full of delicious lightly sweet caramelized onion flavor. Topped with toasted baguette slices and melted gruyere cheese. The best kind of comfort food!

Course Soup

Cuisine French

Prep Time 8

Cook Time 1 10

Total Time 1 18

Servings 1-cup servings (8 cups total yield)

Calories 356kcal

Author Toni Dash

Equipment

5-6 quart Dutch oven

Ingredients

2 tablespoons Olive oil
4 tablespoons Unsalted butter
4 large Yellow Onions thinly sliced
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1 teaspoon Granulated sugar
1 3/4 cups White wine suggestions in Notes below
7 cups Low Sodium Beef broth
1/2 teaspoon dried Thyme
1/4 teaspoon dried Rosemary
1 Baguette or crusty bread thickly sliced and toasted
1 1/2 cups Gruyere cheese
Fresh herbs for garnish

Instructions

Making the Soup

In a 5-6 quart Dutch oven or heavy bottom stock pot, melt the butter and olive oil in a pot over medium heat.
Add the onions and cook until the onions have softened and are transparent in color (aproximately 15 to 20 minutes).
Add salt, pepper and sugar and, stirring constantly to prevent burning, cook for 30 more minutes or until the onions are caramelized and have a deeper golden brown color.
NOTE: the color of the onions will darken significantly in the last 5 minutes of cooking.
Increase the heat to high and slowly add the white wine. Cook for 5 more minutes, scraping up caramelized bits from the bottom of the pan, or until the wine has reduced almost completely.
Add the broth, rosemary and thyme and bring to a simmer. Stirring occasionally, cook 20 more minutes.

Toasting the Baguette Slices

This is best done in a toaster oven or under the broiler in the oven. Broiler: place the thick slices on a baking sheet under the pre-heated broiler. Monitor closely to avoid charring.
When the slices are a deep golden brown flip them over and toast the opposite side.
Allow to cool slightly before adding to the soup for best texture.

Finishing the Soup

Spoon the soup into oven-proof bowls. TIP: Place bowls on a rimmed baking sheet for easier handling.
Top with the toasted baguette slice(s). Sprinkle cheese to cover the baguette.
Broil until the cheese is melted and bubbly. NOTE: Broiling can quickly burn the baguette slices so monitor closely. Also placing the top oven rack down a position will allowing broiling more slowly.
Serve immediately topped with fresh herbs or a crack of pepper

Notes

Use a good quality broth! The secret for making this soup restaurant quality is using a delicious broth.
● If you want to store it skip the topping and refrigerate for up to 3 days. Once you are ready to serve it, heat it on the stove and finish with fresh toasted bread and cheese. The result is just as good.
● If you don’t have oven proof bowls you can toast the bread with the cheese and then just top the soup with it.

Nutrition