French Onion Soup

This warm and cozy bowl of French onion soup is filled with sweet caramelized onions, a rich savory broth, and topped with melty cheese over a crispy slice of baguette—comfort food at its best!

Course Main Course

Cuisine French

Keyword french onion soup, onion soup, soup, soup recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 642kcal

Author Lisa O'Driscoll

Equipment

French Onion Soup Bowls

Ingredients

4 tablespoons butter unsalted
1 tablespoon vegetable oil
2 pounds sweet or vidalia onions thinly sliced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 tablespoon granulated sugar
1 cup dry white wine
2 tablespoons all purpose flour
6 cups beef broth
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
2 bay leaves
1 ounce dry sherry
1 baguette cut into 1/2 thick slices
2 cups Gruyère cheese grated
4 tablespoons Parmesan cheese
fresh Italian parsley or fresh thyme for garnish

Instructions

Place butter in a large pot or Dutch oven and heat over medium until melted and bubbling.
4 tablespoons butter
Add the onions, along with the vegetable oil, salt, and pepper. Cook for about 20 minutes, stirring occasionally, until the onions become extremely soft.
1 tablespoon vegetable oil, 2 pounds sweet or vidalia onions, 1 teaspoon salt, 1/2 teaspoon black pepper
Evenly sprinkle sugar over the softened onions and cook another 20 minutes. You'll want to stir a little more frequently to scrape up the tasty browned bits from the bottom. By now, onions should be deeply caramelized and brown in color.
1/2 tablespoon granulated sugar
Pour in white wine to deglaze, stirring continuously for about 6-8 minutes, or until most of the liquid evaporates and onions turn soft and mushy.
1 cup dry white wine
Sprinkle flour over the onions and stir until they're well-coated. Then, stir in the beef broth, Worcestershire sauce, dried thyme, and bay leaves. Bring to a boil while occasionally stirring. Once boiling, reduce heat to low, cover, and simmer gently for 30 minutes.
2 tablespoons all purpose flour, 6 cups beef broth, 1 teaspoon Worcestershire sauce, 1/2 teaspoon dried thyme, 2 bay leaves
While the soup simmers, preheat oven to 400°F and place your oven rack in the center position. Arrange baguette slices on a baking sheet.
1 baguette
Toast in the oven for about 8-10 minutes until golden and crisp. Remove and set aside.
Once the soup finishes simmering, give it a quick stir, remove bay leaves, and stir in the sherry. Remove from heat and let it rest while you position the oven rack about 4-6 inches from the top of the oven. Preheat the broiler to high.
1 ounce dry sherry
Place oven-safe bowls or ramekins onto a baking sheet and ladle the soup into each one. Add a couple of the toasted baguette slices on top.
Then generously sprinkle Gruyere cheese over the top, followed by a light sprinkle of Parmesan.
2 cups Gruyère cheese, 4 tablespoons Parmesan cheese
Broil for 2-4 minutes, watching carefully until cheese is melted, bubbly and lightly browned. Remove from oven and garnish with fresh parsley or thyme (optional). Enjoy!
fresh Italian parsley or fresh thyme for garnish

Notes

Be patient: Cook the onions slowly over medium-low heat. This allows time for them to turn nice and golden without burning.

Toast first: Toast baguette slices thoroughly so they stay crispy after broiling.

Adjust flavor: A pinch of sugar can correct any bitterness from over-browned onions.

Nutrition