Description
A classic French Onion Soup recipe featuring slowly caramelized onions in a rich beef and chicken broth base, topped with toasted baguette slices and melted Gruyere cheese. This comforting soup is perfect for cozy dinners and highlights deep, savory flavors balanced with a hint of white wine.
Ingredients
Scale
Onions
- 4 large yellow onions (approximately 5 pounds total)
- 2 large sweet onions (Vidalia)
Broth and Seasonings
- 6 Tablespoons butter
- 2 sprigs fresh thyme
- 2 Bay leaves
- ¾ cup dry white wine (Chardonnay or Pinot Grigio)
- 3 tablespoons flour (optional)
- 4 cups high quality beef broth
- 1 beef bouillon cube or 1 tsp Better Than Bouillon
- 1.5 cups chicken broth
- 1 teaspoon Worcestershire sauce
- Salt and Pepper to taste
Bread and Cheese
- 1 baguette
- 3 Tablespoons olive oil (optional)
- 6 slices Gruyere cheese
Instructions
- Slice the onions: Slice all onions into ¼-inch thick slices, avoiding thinner cuts to prevent stringiness. A mandoline slicer is recommended for consistent slices.
- Melt butter and begin caramelizing onions: In a large soup pot or Dutch oven over medium-low heat, melt the butter until it foams to clarify it slightly. Add the sliced onions and toss them with tongs to coat thoroughly. Leave uncovered and cook slowly, stirring every 10-15 minutes for up to 2 hours until the onions caramelize and turn a rich brown color. Use a splash of white wine and a silicone spatula to deglaze and loosen browned bits on the pot bottom as needed.
- Add flour and finish caramelization: When onions are nearly done, sprinkle them with flour and cook for 2 more minutes. Add any remaining white wine and increase heat to medium-high, stirring frequently until onions are richly brown and sweet.
- Add broths and seasonings to simmer: Stir in the beef broth, beef bouillon cube or paste, chicken broth, Worcestershire sauce, bay leaves, and thyme. Bring to a simmer over medium heat with the lid slightly cracked. Let simmer gently for 45 minutes to marry flavors.
- Prepare toasted baguette slices: Preheat the oven to 350°F (175°C). Slice the baguette into ½-inch thick slices, brush the tops with olive oil if desired, and bake for about 5 minutes until lightly toasted.
- Melt cheese on baguette slices: Increase oven temperature to 450°F (230°C). Top each toasted slice with a slice of Gruyere cheese, then bake until the cheese melts, bubbles, and begins to brown lightly.
- Finish and serve: Remove bay leaves and thyme stems from the soup, season with salt and pepper to taste. Ladle the hot soup into bowls and top each with the warm cheese-topped baguette slices. Serve immediately.
Notes
- Use about 5 pounds of onions total for optimal flavor and quantity.
- For a non-alcoholic alternative, substitute the white wine with 3 tablespoons white wine vinegar plus chicken or beef broth to yield the same ¾ cup liquid.
- Cheese alternatives to Gruyere include Comté, Emmental (Swiss), or Provolone for different flavor profiles.
- Crock Pot method: Caramelize onions in the slow cooker on low for 10 hours with 4 tablespoons butter. Then finish by cooking onions on the stove with butter, flour, and wine before adding broth and seasonings. Simmer on the stove for 45 minutes or return to the slow cooker for 2-3 hours on high or 4-6 hours low.
Nutrition
- Serving Size: 1 bowl with baguette and cheese
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 45 mg
