This delicious French Onion Soup is a comforting, classic dish that’s perfect for chilly days. With rich caramelized onions, a savory broth, and crispy, cheesy Gruyere croutons, it’s a simple yet indulgent meal. Quick to prepare with everyday ingredients, you can customize it to your taste for an effortlessly satisfying bowl of warmth!
Recipe Ingredients:
- 1/2 cup unsalted butter
- 4 onions, sliced
- 2 garlic cloves, chopped
- 2 bay leaves
- 2 fresh thyme sprigs
- Kosher salt and freshly ground black pepper
- 1 cup red wine, about 1/2 bottle
- 3 heaping tablespoons all-purpose flour
- 2 quarts beef broth
- 1 baguette, sliced
- 1/2 pound grated Gruyere
How To Make French Onion Soup Recipe?
- Caramelize the onions : Melt the butter in a large pot over medium heat. Add the sliced onions, chopped garlic, bay leaves, thyme, salt, and pepper. Cook for about 25 minutes, stirring occasionally, until the onions are soft, golden, and caramelized.
- Deglaze with red wine : Pour in the wine, bring it to a boil, then reduce the heat and simmer until the wine evaporates and the onions become dry (about 5 minutes). Remove the bay leaves and thyme sprigs.
- Add flour to thicken : Sprinkle the flour over the onions and stir well to coat. Lower the heat to medium-low and cook for 10 minutes to eliminate the raw flour taste.
- Step 4: Add beef broth and simmer : Pour in the beef broth, stir, and bring the soup to a simmer. Let it cook for another 10 minutes. Adjust the seasoning with more salt and pepper if needed.
- Prepare the Gruyere croutons: Preheat the broiler/grill. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the grated Gruyere cheese generously on top of each slice. Broil for 3–5 minutes until the cheese is bubbly and golden.
- Alternative Method: Ladle the soup into oven-safe bowls, top with 2 slices of baguette and Gruyere, and place the bowls under the broiler/grill until the cheese melts and browns.
- Serve and enjoy : Ladle the hot soup into bowls and float the Gruyere croutons on top. Serve immediately for a warm and comforting treat!
Recipe Tips:
- Caramelize the onions slowly : Take your time with the onions; cooking them low and slow for about 25 minutes is key to getting that deep, sweet, and golden flavor. Don’t rush this step!
- Use a good-quality broth : The broth makes up most of the soup’s flavor, so use high-quality beef broth or stock for the best taste. Homemade or store-bought, choose one that’s rich and flavorful.
- Toast the baguette slices properly : Make sure the baguette slices are toasted until golden before adding cheese. This prevents them from becoming soggy when floated on the soup.
- Don’t skip the wine : Red wine adds depth and richness to the soup. If you don’t have red wine, substitute with a splash of sherry or even white wine for a different twist.
- Grate the cheese fresh : Always use freshly grated Gruyere cheese for the best melt and flavor. Pre-grated cheese often doesn’t melt as well and lacks the same creamy texture.
How To Store & Reheat Leftovers?
- Refrigerate: Let the French Onion Soup cool to room temperature. Transfer it to an airtight container and refrigerate for up to 4 days.
- Freeze: Allow the soup to cool completely, then pour it into freezer-safe containers or bags, leaving some space for expansion. Freeze for up to 3 months.
- Reheat: Pour the soup into a microwave-safe bowl, cover loosely, and heat on high in 1-minute intervals, stirring in between, until hot. Add fresh cheese-topped baguette slices separately or after reheating.
Nutrition Facts
- Calories: 369
- Total Fat: 16.53g
- Saturated Fat: 7.657g
- Cholesterol: 36mg
- Sodium: 930mg
- Potassium: 369mg
- Total Carbohydrate: 39.33g
- Dietary Fiber: 2.9g
- Sugars: 3.57g
- Protein: 15.91g
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French Onion Soup Recipe
Description
This delicious French Onion Soup is a comforting, classic dish that’s perfect for chilly days. With rich caramelized onions, a savory broth, and crispy, cheesy Gruyere croutons, it’s a simple yet indulgent meal. Quick to prepare with everyday ingredients, you can customize it to your taste for an effortlessly satisfying bowl of warmth!
Ingredients
Instructions
- Caramelize the onions : Melt the butter in a large pot over medium heat. Add the sliced onions, chopped garlic, bay leaves, thyme, salt, and pepper. Cook for about 25 minutes, stirring occasionally, until the onions are soft, golden, and caramelized.
- Deglaze with red wine : Pour in the wine, bring it to a boil, then reduce the heat and simmer until the wine evaporates and the onions become dry (about 5 minutes). Remove the bay leaves and thyme sprigs.
- Add flour to thicken : Sprinkle the flour over the onions and stir well to coat. Lower the heat to medium-low and cook for 10 minutes to eliminate the raw flour taste.
- Add beef broth and simmer : Pour in the beef broth, stir, and bring the soup to a simmer. Let it cook for another 10 minutes. Adjust the seasoning with more salt and pepper if needed.
- Prepare the Gruyere croutons: Preheat the broiler/grill. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the grated Gruyere cheese generously on top of each slice. Broil for 3–5 minutes until the cheese is bubbly and golden.
- Alternative Method: Ladle the soup into oven-safe bowls, top with 2 slices of baguette and Gruyere, and place the bowls under the broiler/grill until the cheese melts and browns.
- Serve and enjoy : Ladle the hot soup into bowls and float the Gruyere croutons on top. Serve immediately for a warm and comforting treat!
Notes
- Caramelize the onions slowly : Take your time with the onions; cooking them low and slow for about 25 minutes is key to getting that deep, sweet, and golden flavor. Don’t rush this step!
- Use a good-quality broth : The broth makes up most of the soup’s flavor, so use high-quality beef broth or stock for the best taste. Homemade or store-bought, choose one that’s rich and flavorful.
- Toast the baguette slices properly : Make sure the baguette slices are toasted until golden before adding cheese. This prevents them from becoming soggy when floated on the soup.
- Don’t skip the wine : Red wine adds depth and richness to the soup. If you don’t have red wine, substitute with a splash of sherry or even white wine for a different twist.
- Grate the cheese fresh : Always use freshly grated Gruyere cheese for the best melt and flavor. Pre-grated cheese often doesn’t melt as well and lacks the same creamy texture.
French Onion Soup Recipe