French Onion Soup I I

Warm up your kitchen and your soul with this classic French Onion Soup II recipe, a timeless favorite that’s rich, comforting, and oh-so-satisfying. Featuring perfectly caramelized yellow onions enhanced by a touch of sugar, this savory soup is deglazed with dry white wine and simmered in a flavorful beef broth infused with thyme and bay leaves. Topped with crispy, oven-toasted baguette slices and smothered in bubbling, golden Gruyère cheese, this dish strikes the perfect balance of hearty and elegant. With just 15 minutes of prep time and an hour of slow-cooked goodness, this French bistro staple is an irresistible crowd-pleaser ideal for cozy dinners or elegant entertaining. Perfect your technique and bring a taste of rustic France to your table today!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 6 cups yellow onions, thinly sliced
• 1 teaspoon sugar
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1 cup dry white wine
• 6 cups beef broth
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 8 baguette slices
• 2 cups Gruyere cheese, shredded
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the butter and olive oil, letting the butter melt completely.

Step 2

Add the sliced onions to the pot and stir to coat them evenly with butter and oil.

Step 3

Sprinkle the onions with the sugar, which helps with caramelization. Cook the onions over medium to medium-low heat, stirring occasionally, for about 25-30 minutes, or until they are deeply golden brown and caramelized.

Step 4

Add the minced garlic to the onions and cook for another 1-2 minutes, stirring frequently.

Step 5

Sprinkle the caramelized onions with the flour and cook, stirring constantly, for 2 minutes to eliminate the raw flour taste.

Step 6

Deglaze the pot by adding the wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits.

Step 7

Pour in the beef broth and add the thyme and bay leaf. Stir to combine and bring the soup to a gentle simmer. Reduce the heat to low and let it simmer for 20-25 minutes. Season with salt and pepper to taste.

Step 8

While the soup is simmering, preheat the oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and toast in the oven for 5-7 minutes, flipping halfway through, until lightly golden and crisp.

Step 9

Ladle the soup into oven-safe bowls and place one or two baguette slices on top of each bowl.

Step 10

Sprinkle a generous amount of shredded Gruyere cheese over the baguette slices.

Step 11

Place the bowls on a baking sheet and transfer to the oven. Broil on high for 2-3 minutes, or until the cheese is melted and bubbly. Keep an eye on it to avoid burning.

Step 12

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

Nutrition Facts

Serving size	3459.2 grams (3459.2g)

Amount per serving	% Daily Value*
Calories	3036

Total Fat 155.20g	199%
Saturated Fat 74.70g	374%
Polyunsaturated Fat 2.80g
Cholesterol 364mg	121%
Sodium 10907mg	474%
Total Carbohydrate 265.40g	97%
Dietary Fiber 29.40g	105%
Total Sugars 57.70g
Protein 117.50g	235%

Vitamin D 48IU	240%
Calcium 2647mg	204%
Iron 16mg	91%
Potassium 3220mg	69%

*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: 47.7%

Protein: 16.0%

Carbs: 36.3%