My Own French Onion Soup

Warm up your soul with "My Own French Onion Soup," a rich and comforting classic that's perfect for cozy evenings. This recipe features deeply caramelized yellow onions, simmered in a flavorful broth of dry white wine, beef stock, and fragrant herbs like thyme and bay leaf. Topped with crispy baguette slices and a generous layer of bubbly, golden Gruyère cheese, this soup is the ultimate in French bistro elegance. With just 15 minutes of prep and the magic of slow cooking, you'll achieve a symphony of sweet, savory, and cheesy flavors. Ideal as a hearty appetizer or a star entrée, this homemade French onion soup will keep you coming back for more!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 6 large yellow onions
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 teaspoon granulated sugar
• 3 cloves garlic cloves, minced
• 1 cup dry white wine
• 6 cups beef broth (or stock)
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 8 slices baguette slices
• 1.5 cups gruyère cheese, grated

Directions

Step 1

Peel and slice the yellow onions thinly into half-moons.

Step 2

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

Step 3

Add the sliced onions to the pot and cook for 5 minutes, stirring occasionally, until they start to soften.

Step 4

Sprinkle the onions with granulated sugar and a pinch of salt. Reduce heat to medium-low and cook for 30-40 minutes, stirring frequently, until the onions are deeply caramelized and golden brown.

Step 5

Add the minced garlic and cook for 1 minute until fragrant.

Step 6

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

Step 7

Stir in the beef broth, fresh thyme, bay leaf, salt, and black pepper. Bring the soup to a boil, then reduce to a simmer. Cover and let it cook on low for 20 minutes.

Step 8

While the soup simmers, preheat the oven to 400°F (200°C). Arrange baguette slices on a baking sheet and toast for 5 minutes until crisp.

Step 9

Ladle the soup into oven-safe bowls or crocks. Place 1-2 toasted baguette slices on top of each bowl, and generously sprinkle grated Gruyère cheese over the bread.

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 brown. Be careful not to burn the cheese.

Step 11

Carefully remove from the oven and let cool for a few minutes. Serve hot and enjoy!

Nutrition Facts

Serving size	3076 grams (3076.0g)

Amount per serving	% Daily Value*
Calories	2563

Total Fat 124.70g	160%
Saturated Fat 59.10g	296%
Polyunsaturated Fat 2.70g
Cholesterol 243mg	81%
Sodium 10292mg	447%
Total Carbohydrate 233.10g	85%
Dietary Fiber 24.00g	86%
Total Sugars 49.00g
Protein 91.20g	182%

Vitamin D 10IU	51%
Calcium 2067mg	159%
Iron 13mg	71%
Potassium 2442mg	52%

*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: 46.4%

Protein: 15.1%

Carbs: 38.5%