My Favorite French Onion Soup

Warm, comforting, and deeply flavorful, My Favorite French Onion Soup is the ultimate classic for cozy nights. This recipe boasts perfectly caramelized yellow onions, simmered in a rich blend of beef and chicken stock, dry white wine, and aromatic thyme for layers of depth and complexity. Topped with golden, cheesy perfection—thanks to a mix of Gruyère and Parmesan melted over crisped baguette slices—this soup is an indulgent masterpiece. With an irresistibly sweet-savory base and a stunning presentation served straight from the oven, this dish is perfect for dinner parties or a luxurious weeknight meal. Easy-to-follow instructions make it accessible, while the sophisticated flavors deliver restaurant-quality results. Perfect your French Onion Soup game with this timeless and impressive recipe!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:75 mins

Total Time:90 mins

Servings: 6

Ingredients

• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 6 cups yellow onions (sliced thinly)
• 1 teaspoon granulated sugar
• 3 cloves garlic (minced)
• 1 cup dry white wine
• 6 cups beef stock
• 2 cups low-sodium chicken stock
• 1 teaspoon fresh thyme (leaves)
• 1 whole bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 loaf baguette (sliced into rounds)
• 2 cups Gruyère cheese (shredded)
• 0.5 cups Parmesan cheese (grated)

Directions

Step 1

In a large, heavy-bottomed pot, melt the butter with the olive oil over medium heat.

Step 2

Add the sliced onions and stir to coat them in the butter and oil. Cook, stirring occasionally, for 10 minutes or until the onions start to soften.

Step 3

Sprinkle the sugar over the onions and continue to cook for 25-30 minutes, stirring frequently, until the onions are golden brown and caramelized. Be patient during this step to bring out their sweetness.

Step 4

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 5

Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 5 minutes until the wine reduces slightly.

Step 6

Add the beef stock and chicken stock to the pot, followed by the thyme, bay leaf, salt, and black pepper. Stir to combine.

Step 7

Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 30 minutes. Discard the bay leaf once done.

Step 8

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

Step 9

Ladle the soup into oven-safe bowls, leaving some room at the top. Float 2-3 toasted baguette slices on top of each bowl.

Step 10

Combine the Gruyère and Parmesan cheeses in a bowl, then generously sprinkle the cheese mixture on top of the bread and soup.

Step 11

Place the bowls on a baking sheet and transfer them to the oven. Broil for 2-4 minutes, until the cheese is melted, bubbly, and golden brown. Keep a close eye to prevent burning.

Step 12

Carefully remove the bowls from the oven (they will be very hot) and let them sit for a couple of minutes before serving.

Nutrition Facts

Serving size	4041.1 grams (4041.1g)

Amount per serving	% Daily Value*
Calories	3485

Total Fat 179.40g	230%
Saturated Fat 91.80g	459%
Polyunsaturated Fat 2.80g
Cholesterol 444mg	148%
Sodium 12724mg	553%
Total Carbohydrate 259.40g	94%
Dietary Fiber 29.50g	105%
Total Sugars 66.60g
Protein 169.80g	340%

Vitamin D 13IU	67%
Calcium 4083mg	314%
Iron 11mg	61%
Potassium 3397mg	72%

*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: 48.5%

Protein: 20.4%

Carbs: 31.1%