French Onion Soup

Born in the bistros of France, French onion soup turns humble onions deeply savory through slow caramelization. Rich beef broth, crusty baguette, and melted Gruyère finish each bowl with classic comfort.

Serves 4

Estimate for one serving

• 520 cal
• 22g protein
• 38g carbs
• 28g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 4 large (about 3 lbs) yellow onions
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp granulated sugar
• 2 tbsp all-purpose flour
• 1/2 cup dry white wine
• 6 cups beef broth
• 4 fresh thyme sprigs
• 1 bay leaf
• 1 small (8-10 slices) baguette
• 8 oz (grated) Gruyère cheese

Instructions

1. 1Peel and halve the onions, then slice them thinly into half-moons (about 1/8-inch thick).
2. 2In a large Dutch oven or heavy-bottomed pot, melt the butter with the olive oil over medium heat.
3. 3Add the sliced onions, salt, and sugar. Stir to coat evenly.
4. 4Cook the onions, stirring every 5-10 minutes, for 35-45 minutes until they are deeply caramelized to a rich golden brown. Reduce heat if they brown too quickly.
5. 5Sprinkle the flour over the onions and stir for 1-2 minutes to cook out the raw flour taste.
6. 6Pour in the white wine and increase heat to medium-high. Scrape up any browned bits from the bottom and simmer until the wine is mostly evaporated, about 3 minutes.
7. 7Add the beef broth, thyme sprigs, and bay leaf. Bring to a boil, then reduce to a gentle simmer.
8. 8Simmer uncovered for 20-25 minutes to allow flavors to meld. Taste and adjust seasoning with salt and pepper if needed.
9. 9While the soup simmers, preheat the broiler and arrange baguette slices on a baking sheet. Toast under the broiler for 1-2 minutes per side until golden.
10. 10Remove the thyme sprigs and bay leaf from the soup. Ladle the hot soup into 4 oven-safe bowls.
11. 11Top each bowl with 2 toasted baguette slices and a generous handful of grated Gruyère cheese.
12. 12Place the bowls on a baking sheet and broil for 2-4 minutes until the cheese is melted, bubbly, and lightly browned. Watch closely to avoid burning.
13. 13Let cool for 1-2 minutes before serving.