Description
Easy French Onion Soup Recipe: Rich broth, caramelized onions, gooey cheese. Quick, comforting, crowd-pleasing. Perfect for cozy nights.
Ingredients
Scale
- 2 pounds (900g) yellow onions, thinly sliced (about 6 medium onions)
- 3 tablespoons (42g) unsalted butter
- 1 tablespoon (15ml) olive oil
- 1 teaspoon (5g) granulated sugar
- 1 tablespoon (9g) all-purpose flour
- ½ cup (120ml) dry white wine (such as Sauvignon Blanc)
- 6 cups (1.4 liters) beef broth (preferably low-sodium)
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 tablespoon (15ml) Worcestershire sauce
- Salt and freshly ground black pepper to taste
- 1 baguette, cut into 1-inch slices
- 2 cups (230g) Gruyère cheese, freshly grated
- Optional: ¼ cup (25g) freshly grated Parmesan cheese
Instructions
- Step 1: Prepare the Onions Begin by peeling and thinly slicing all onions into uniform half-moons. Even slicing ensures they’ll caramelize at the same rate. In a large Dutch oven, melt butter with olive oil over medium heat. Add all onion slices and toss to coat with the fat. Sprinkle with salt and the teaspoon of sugar, which helps kickstart the caramelization process. Cover the pot and let the onions sweat for about 10 minutes until they begin to soften and release moisture.
- Step 2: Caramelize the Onions Uncover the pot and reduce heat to medium-low. This is where patience becomes your secret ingredient for perfect French onion soup. Stir the onions every 5-10 minutes, allowing them to gradually turn golden. This process takes 45-60 minutes – don’t try to speed it up with higher heat. You’ll know they’re ready when they’ve reduced significantly in volume and turned a rich amber-brown color with a sweet, jammy consistency.
- Step 3: Build the Soup Base Sprinkle flour over the caramelized onions and cook for 1-2 minutes, stirring constantly. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer until reduced by half, about 3-4 minutes. Add the beef broth, bay leaf, thyme sprigs, and Worcestershire sauce. Bring to a gentle boil, then reduce heat and simmer uncovered for 20-30 minutes to allow the flavors to meld. Season with salt and pepper to taste.
- Step 4: Prepare the Cheesy Topping While the soup simmers, preheat your broiler. Arrange baguette slices on a baking sheet and toast them under the broiler until golden on both sides, about 1-2 minutes per side, watching carefully to prevent burning. Remove from broiler and set aside.
- Step 5: Assemble and Finish Ladle the hot French onion soup into oven-safe bowls placed on a baking sheet. Float 1-2 toasted baguette slices on top of each soup bowl, then generously cover with grated Gruyère and optional Parmesan. Place under the broiler until cheese is melted, bubbling, and developing golden-brown spots, about 2-3 minutes. Watch closely, as broilers can burn the cheese quickly. Serve immediately while the cheese is still hot and stretchy.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 450 calories per serving
- Sugar: 8 grams
- Sodium: 1100 mg
- Fat: 28 grams
- Saturated Fat: 16 grams
- Unsaturated Fat: 9 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 3 grams
- Protein: 18 grams
- Cholesterol: 70 mg