French Onion Soup with Cider

Warm up your winter nights with this rich and irresistibly comforting French Onion Soup with Cider. This classic recipe gets a flavorful twist with the addition of dry cider, which adds a delicate sweetness to balance the deeply caramelized onions. Simmered with aromatic thyme and bay leaf in a robust beef stock, the soup is then crowned with golden, crispy baguette slices and a generous blanket of melted Gruyere cheese. Perfectly broiled to gooey, bubbly perfection, this dish is as elegant as it is hearty. Whether you're serving it as a cozy appetizer or a soul-satisfying main course, this French onion soup is sure to impress. Ready in just over an hour, it's the ultimate blend of tradition and creative flair, with ingredients you likely already have in your pantry.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 4 tablespoons unsalted butter
• 6 medium (thinly sliced) yellow onions
• 1 teaspoon granulated sugar
• 1 cup dry cider
• 6 cups beef stock
• 1 bay leaf
• 4 sprigs fresh thyme
• 1 (sliced into 1-inch rounds) baguette
• 2 cups (grated) gruyere cheese
• 1 tablespoon olive oil
• 1 teaspoon (or to taste) kosher salt
• 0.5 teaspoon (or to taste) ground black pepper

Directions

Step 1

In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat.

Step 2

Add the thinly sliced onions and stir to coat them in butter. Sprinkle with sugar and a pinch of salt to help caramelization.

Step 3

Cook the onions, stirring occasionally, for 30-35 minutes, until they are deeply golden and caramelized. Reduce heat if onions start to burn.

Step 4

Stir in the dry cider, scraping the bottom of the pot to deglaze and lift up any browned bits. Simmer for 5 minutes until the cider reduces slightly.

Step 5

Pour in the beef stock and add the bay leaf and thyme sprigs. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes. Season with salt and ground black pepper to taste.

Step 6

While the soup is simmering, preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and brush both sides with olive oil.

Step 7

Toast the baguette slices in the oven for 8-10 minutes, flipping halfway, until golden and crisp.

Step 8

Once the soup is ready, remove the bay leaf and thyme sprigs. Ladle the soup into oven-safe bowls, leaving about an inch of space from the top.

Step 9

Place 1-2 slices of toasted baguette on top of each bowl of soup. Generously sprinkle grated Gruyere cheese over the bread, fully covering the top.

Step 10

Place the bowls on a baking sheet and broil in the oven for 2-3 minutes, or until the cheese is melted, bubbly, and golden.

Step 11

Carefully remove from the oven (bowls will be hot) and let cool slightly. Serve immediately and enjoy!

Nutrition Facts

Serving size	2670.7 grams (2670.7g)

Amount per serving	% Daily Value*
Calories	2152

Total Fat 144.40g	185%
Saturated Fat 78.20g	391%
Polyunsaturated Fat 1.50g
Cholesterol 394mg	131%
Sodium 6869mg	299%
Total Carbohydrate 91.20g	33%
Dietary Fiber 12.50g	45%
Total Sugars 43.70g
Protein 99.30g	199%

Vitamin D 0IU	0%
Calcium 2782mg	214%
Iron 5mg	28%
Potassium 2001mg	43%

*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: 63.0%

Protein: 19.3%

Carbs: 17.7%