French Onion Soup Alton Brown

Dive into the cozy, comforting flavors of *French Onion Soup à la Alton Brown*, a timeless classic perfected with meticulous technique. This recipe invites you to caramelize sweet yellow onions slowly to unlock their rich, golden sweetness, then deglaze the pot with dry sherry or white wine for added depth. Infused with aromatic thyme and a robust beef broth, this soup is simmered to perfection before being topped with crisp baguette slices and a generous layer of melted Gruyere or Swiss cheese. Finished under the broiler until bubbly and golden, this indulgent soup is both elegant and satisfying, making it the ultimate recipe for cold-weather comfort. Perfect as a starter or a hearty main course, this French onion soup is sure to become a family favorite.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:75 mins

Total Time:90 mins

Servings: 4

Ingredients

• 3 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 5 large Yellow onions, thinly sliced
• 1 teaspoon Kosher salt
• 1 teaspoon Sugar
• 1 cup Dry sherry or white wine
• 8 cups Beef broth, low sodium
• 1 whole Bay leaf
• 4 sprigs Fresh thyme sprigs
• 0.5 teaspoon Black pepper, freshly ground
• 8 slices Baguette slices, toasted
• 2 cups Gruyere or Swiss cheese, shredded

Directions

Step 1

In a large, heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat until melted and shimmering.

Step 2

Add the sliced onions and sprinkle with kosher salt and sugar. Stir to coat the onions evenly.

Step 3

Reduce the heat to medium-low and cook the onions, stirring occasionally, for 45-60 minutes, or until they are deeply caramelized and golden brown. Be patient, as this step is crucial for developing flavor.

Step 4

Increase the heat to medium, and deglaze the pot by adding the dry sherry or white wine. Scrape the bottom of the pot with a wooden spoon to release any browned bits.

Step 5

Once the wine has mostly evaporated, add the beef broth, bay leaf, and thyme sprigs. Bring the soup to a simmer.

Step 6

Reduce the heat to low, and let the soup simmer gently for 20-25 minutes, allowing the flavors to meld together.

Step 7

While the soup is simmering, preheat your oven broiler.

Step 8

Place the baguette slices on a baking sheet and broil them for 1-2 minutes on each side until lightly toasted. Set aside.

Step 9

Remove the thyme sprigs and bay leaf from the soup. Season with black pepper to taste.

Step 10

Ladle the soup into oven-safe bowls, leaving some space at the top.

Step 11

Place a toasted baguette slice over each bowl of soup and generously sprinkle with shredded Gruyere or Swiss cheese.

Step 12

Place the bowls on a baking sheet and broil them under the broiler for 2-3 minutes, or until the cheese is melted, bubbly, and golden brown.

Step 13

Carefully remove the bowls from the oven and serve immediately, garnished with additional thyme if desired.

Nutrition Facts

Serving size	3199.5 grams (3199.5g)

Amount per serving	% Daily Value*
Calories	2035

Total Fat 126.80g	163%
Saturated Fat 63.30g	317%
Polyunsaturated Fat 1.30g
Cholesterol 333mg	111%
Sodium 2239mg	97%
Total Carbohydrate 96.90g	35%
Dietary Fiber 13.70g	49%
Total Sugars 46.30g
Protein 89.10g	178%

Vitamin D 48IU	240%
Calcium 1905mg	147%
Iron 5mg	26%
Potassium 2623mg	56%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.5%

Protein: 18.9%

Carbs: 20.6%