French Onion Soup
This classic French onion soup recipe is made with caramelized onions and wine-beef broth. Topped off with a toasted baguette and lots of melted cheese!
Servings: 6
Calories: 168kcal
Ingredients
- 6 yellow onions thinly sliced
- 5 garlic cloves finely minced
- 8 cups beef broth
- 1/2 cup red wine optional
- 1 bay leaf
- 2 sprigs thyme fresh
- 1 tsp Worcestershire sauce
- 4 tbsp butter
- 1 tbsp olive oil
- 2 tbsp all-purpose flour
- salt and pepper to taste
Topping
- Gruyere cheese
- Fresh Parmesan Cheese
- Baguette
- French fried onions optional
Instructions
- Add oil and butter to a soup pot and heat over medium-low heat. Stir in the thinly sliced onions and cook for 30-40 minutes, stirring frequently.
- Once the onions are caramelized, stir in the garlic, bay leaf, and thyme. Cook for 30 seconds and then add the flour. Cook for 2-3 minutes.
- Add the wine and deglaze the pot by scraping the bottom with a wooden spoon. Allow the wine to reduce by half and then add the beef broth and Worcestershire sauce.
- Increase the heat to medium-high and let the soup come to a boil, once it comes to a boil, reduce the heat to medium and cook for 15 minutes. Season generously with salt and pepper.
- Preheat oven to 400 degrees F. and slice baguette to 1/2 inch slices. Drizzle the baguette slices with olive oil and bake for 5 minutes.
- Pour the soup into individual oven-safe bowls, and then add 1 or 2 slices of baguette to each bowl. Top it off with gruyere cheese and parmesan cheese. Broil for 1-2 minutes or until the cheese is completely melted.
- If topping the soup off with French fried onions, do so after you broil the cheese.
Notes
- Don't take any shortcuts to caramelize the onions such as adding sugar or cooking them over high heat. Long and slow is best when caramelizing onions.
- Not a fan of wine? Simply omit the wine and deglaze the pot with beef stock.
- Want to make it vegetarian? Use vegetable stock instead of beef stock and omit the Worcestershire sauce.
- Season the soup generously with salt and pepper but remember that the cheese is salty so keep that in mind when seasoning the broth.
- Use the freshest ingredients you can get your hands on!
- Good French onion soup is always served piping hot.
Nutrition
Calories: 168kcal | Carbohydrates: 13g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 1272mg | Potassium: 358mg | Fiber: 2g | Sugar: 5g | Vitamin A: 253IU | Vitamin C: 10mg | Calcium: 54mg | Iron: 1mg