Description
A classic French Onion Soup recipe featuring slowly caramelized onions, rich beef and chicken broth, a splash of white wine, and topped with toasted baguette slices and melted Gruyere cheese. This comforting soup is perfect for cozy dinners and showcases deep, savory flavors with a delicate balance of sweetness from the onions.
Ingredients
Scale
Onions
- 4 large yellow onions (about 5 pounds total)
- 2 large sweet onions (Vidalia)
Sauté and Soup Base
- 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 teaspoon Better Than Bouillon
- 1.5 cups chicken broth
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
Toppings
- 1 baguette
- 3 tablespoons olive oil (optional, for brushing baguette)
- 6 slices Gruyere cheese
Instructions
- Slicing the Onions: Slice the onions into ¼-inch thick slices. Using a mandoline slicer can help achieve even slices. This thickness helps the onions caramelize properly without becoming too stringy.
- Melting Butter: Melt the butter in a large soup pot or Dutch oven over medium-low heat. Wait until it begins to foam, which indicates the water content is evaporating, leaving clarified, smooth butter for cooking.
- Cooking the Onions: Add the sliced onions to the pot and toss to coat them evenly in the butter using tongs. Leave the pot uncovered. Cook the onions slowly over medium-low heat, stirring every 10-15 minutes for up to 2 hours or longer. Occasionally, add a splash of white wine and use a silicone spatula to scrape the browned residue from the pot bottom to prevent burning and deepen flavor.
- Adding Flour and Wine: Near the end of caramelization, sprinkle the flour over the onions and cook for 2 minutes to eliminate raw flour taste. Add the remaining white wine and increase heat to medium-high. Toss frequently until onions are richly brown and sweet.
- Simmering the Soup: Add the beef broth, beef bouillon, chicken broth, Worcestershire sauce, bay leaves, and thyme to the pot. Simmer the soup over medium heat with the lid slightly cracked for 45 minutes to develop flavors.
- Preparing the Baguette: While the soup simmers, preheat the oven to 350°F (175°C). Slice the baguette into ½-inch thick pieces. Optionally, brush the tops with olive oil and bake for about 5 minutes until slightly toasted.
- Melting the Cheese on Baguette: Increase oven temperature to 450°F (230°C). Top each baguette slice with Gruyere cheese and bake until the cheese melts, bubbles, and starts to brown lightly.
- Final Seasoning and Serving: 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 serving with a warm, cheesy baguette slice. Serve immediately and enjoy!
Notes
- You should use about 5 pounds of onions total for the recipe.
- For a wine-free version, substitute ¾ cup with 3 tablespoons white wine vinegar plus additional chicken or beef broth.
- Other good cheese options include Comte, Emmental (Swiss), or Provolone.
- Crock Pot Method: Melt 4 tablespoons butter in the slow cooker; add onions and cook on low for 10 hours to caramelize. Finish onions on stove with 2 tablespoons butter and remaining steps including flour, wine, broths, and simmering. Can return to slow cooker to finish simmer 2-3 hours on high or 4-6 hours on low.
- The caramelization step is key to flavor—do not rush it for best results.
Nutrition
- Serving Size: 1 serving (approx. 1 bowl with baguette and cheese)
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 40 mg
