French Onion Soup Ii

Warm up with the rich, savory flavors of French Onion Soup II, a classic dish elevated with deeply caramelized yellow onions, a splash of dry white wine, and hearty beef broth. This comforting soup is topped with golden baguette slices and melted, bubbly Gruyère cheese, creating a perfectly gooey and flavorful crust. Infused with aromatic thyme and a hint of garlic, this recipe combines traditional French techniques with a modern twist for a soul-satisfying meal. Perfect for cozy evenings, this crowd-pleasing soup is easy to prepare and sure to impress. Serve it as an elegant appetizer or pair it with a crisp side salad for a complete dining experience.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:70 mins

Total Time:85 mins

Servings: 6

Ingredients

• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 6 cups yellow onions
• 2 cloves garlic
• 1 cup dry white wine
• 2 tablespoons all-purpose flour
• 8 cups beef broth
• 1 teaspoon thyme
• 1 bay leaf
• 1 loaf baguette
• 2 cups Gruyère cheese
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Melt the butter and olive oil in a large pot over medium heat.

Step 2

Peel, halve, and thinly slice the yellow onions. Add them to the pot, stirring to coat with the melted butter and olive oil.

Step 3

Cook the onions over medium heat for about 40 minutes, stirring occasionally, until they are deeply caramelized and golden brown. Reduce the heat if they start to brown too quickly.

Step 4

Mince the garlic cloves and stir them into the caramelized onions. Cook for an additional 1-2 minutes until fragrant.

Step 5

Deglaze the pot by adding the dry white wine. Scrape the bottom of the pot with a wooden spoon to release the flavorful browned bits. Bring to a simmer and cook for 3 minutes.

Step 6

Sprinkle the all-purpose flour over the onions. Stir continuously for 2-3 minutes to make a roux.

Step 7

Gradually add the beef broth while stirring to ensure no lumps form.

Step 8

Add the thyme and bay leaf. Bring the soup to a simmer and let it cook for 25-30 minutes, allowing the flavors to meld.

Step 9

While the soup simmers, slice the baguette into 1-inch thick pieces and toast them under a broiler for 1-2 minutes on each side until golden brown.

Step 10

Remove the bay leaf from the soup. Taste and season with salt and black pepper as necessary.

Step 11

Ladle the soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl of soup and generously sprinkle with shredded Gruyère cheese.

Step 12

Place the bowls on a baking sheet and broil on high until the cheese is melted, bubbly, and slightly browned, about 2-4 minutes.

Step 13

Carefully remove the bowls from the oven and serve immediately. Enjoy your French Onion Soup II!

Nutrition Facts

Serving size	4179.3 grams (4179.3g)

Amount per serving	% Daily Value*
Calories	3558

Total Fat 174.90g	224%
Saturated Fat 86.60g	433%
Polyunsaturated Fat 7.40g
Cholesterol 414mg	138%
Sodium 13409mg	583%
Total Carbohydrate 316.20g	115%
Dietary Fiber 31.60g	113%
Total Sugars 74.60g
Protein 152.60g	305%

Vitamin D 63IU	317%
Calcium 3308mg	254%
Iron 22mg	122%
Potassium 3820mg	81%

*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: 45.6%

Protein: 17.7%

Carbs: 36.7%