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French Onion Soup

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1h 50min

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6 servings

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This classic French Onion Soup is a comforting and flavorful dish that features caramelized onions simmered in a rich, savory broth. Topped with a slice of crusty baguette and melted Gruyère cheese, this soup is the perfect warm and satisfying meal for a chilly day. The slow-cooked onions lend a deep, sweet flavor that is perfectly balanced by the hearty beef broth and aromatic herbs.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
4 g
Allergen Content

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Milk

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Slice the onions

Halve the onions and slice them thinly.

2
Melt butter and oil

In a large pot, melt the butter and olive oil over medium heat.

3
Caramelize the onions

Add the sliced onions to the pot and cook, stirring occasionally, until they are soft, golden, and caramelized, about 45-60 minutes.

4
Mince garlic

Mince the garlic cloves and add them to the pot. Cook for another 2 minutes.

5
Add flour

Sprinkle the flour over the onions and stir to combine. Cook for 2-3 minutes to remove the raw flour taste.

6
Deglaze with wine

Pour in the white wine and scrape the bottom of the pot to deglaze, releasing any browned bits.

7
Add broth and herbs

Add the beef broth, thyme sprigs, bay leaves, salt, and black pepper. Stir to combine.

8
Simmer the soup

Bring the soup to a boil, then reduce the heat and simmer for 30-40 minutes to allow the flavors to meld.

9
Prepare the baguette

While the soup simmers, slice the baguette into 1-inch thick rounds.

10
Preheat the broiler

Preheat the broiler to high.

11
Remove herbs

Remove the thyme sprigs and bay leaves from the soup.

12
Ladle soup and add bread

Ladle the soup into oven-safe bowls and place a baguette slice on top of each bowl.

13
Grate cheese

Grate the Gruyère cheese and sprinkle it generously over the baguette slices.

14
Broil and serve

Place the bowls under the broiler until the cheese is melted and bubbly, about 2-3 minutes. Serve hot.

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