Classic French Onion Soup
French Onion Soup, a hallmark of French bistro cuisine, is a soul-warming dish known for its sweet caramelized onions, rich beef broth, and a bubbling crown of melted Gruyère. Originating in 18th-century France as humble peasant fare, it has since earned its place as a sophisticated comfort food, perfect for chilly evenings or an elegant dinner starter.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon
- Oven-safe bowls
- Sheet pan
- Chef knife
- Cutting board
Ingredients
- 3 pounds yellow onions peeled and thinly sliced
- 2 tablespoons unsalted butter preferably European-style for richer flavor
- 1 tablespoon olive oil extra virgin
- 1 teaspoon granulated sugar to aid in caramelization
- 1 teaspoon kosher salt
- 4 cups beef stock high-quality, homemade or low-sodium store-bought
- 2 cups chicken stock adds depth and complexity
- ½ cup dry white wine such as Sauvignon Blanc or Chardonnay
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- 1 teaspoon Worcestershire sauce optional but enhances umami
- 1 piece bay leaf
- 1 whole French baguette sliced 1/2-inch thick
- 2 cups Gruyère cheese freshly shredded
Instructions
- In a large heavy-bottomed pot or Dutch oven over medium heat, add butter and olive oil. Once the butter has melted, stir in the sliced onions, salt, and sugar. Stir well to coat.
- Cook the onions uncovered for about 40–45 minutes, stirring every few minutes. They should reduce significantly in volume and become deeply golden, soft, and sweetly aromatic. If they begin to brown too quickly, lower the heat slightly.
- Once the onions are caramelized, deglaze the pot with white wine, scraping up any fond at the bottom. Cook for 2–3 minutes until the alcohol evaporates.
- Add beef stock, chicken stock, Worcestershire sauce, thyme, and bay leaf. Bring the soup to a simmer and reduce heat to low. Simmer uncovered for 40–45 minutes to develop depth of flavor. Remove bay leaf before serving.
- While the soup simmers, preheat your oven to 400°F (200°C). Arrange baguette slices on a sheet pan and toast for 10 minutes until golden and crisp, flipping halfway.
- Ladle hot soup into oven-safe bowls placed on a sheet pan. Place two toasted baguette slices on top of each bowl. Generously sprinkle shredded Gruyère over the bread and top of the soup.
- Place the sheet pan in the oven or under a broiler set to high. Broil for 3–5 minutes, or until cheese is melted, bubbly, and golden brown. Watch closely to avoid burning.
- Carefully remove bowls and let sit for 2 minutes before serving. The cheese will be molten hot.
Notes
- Time Saver: You can caramelize the onions a day ahead and refrigerate. Reheat before proceeding with deglazing and adding the stocks.
- Dietary Adaptation: For a vegetarian version, substitute beef and chicken stock with roasted vegetable broth and skip Worcestershire sauce.
- Cheese Options: Can’t find Gruyère? Swiss Emmental or sharp provolone are good alternatives. Avoid pre-shredded cheese as it contains anti-caking agents that hinder melting.
Nutrition
Calories: 519kcalCarbohydrates: 39gProtein: 26gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 69mgSodium: 1330mgPotassium: 1183mgFiber: 6gSugar: 18gVitamin A: 684IUVitamin C: 27mgCalcium: 573mgIron: 1mg
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