Go Back
–+ servings
French Onion Soup
Print Recipe
5 from 5 votes

French Onion Soup

French Onion Soup is an amazing blend of caramelized onions that are simmered in a rich broth of red wine and beef broth, and finished with bubbly Gruyère cheese. This simple and flavorful soup will make you think that you're sitting in a quaint French bistro.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Soup
Cuisine: French
Servings: 6 servings
Calories: 424kcal

Ingredients

  • ½ stick ¼ cup unsalted butter
  • 3 ½ pounds onions sliced
  • 4 cloves garlic minced
  • ½ teaspoon dried thyme
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup red wine (See Tip 1)
  • 3 heaping Tablespoons all-purpose flour
  • 2 quarts 8 cups beef broth (See Tip 2)
  • 1 baguette sliced
  • 8 ounces grated Gruyère cheese (See Tip 3)

Instructions

  • Melt the butter in a large Dutch oven over medium heat. Add the onions, garlic, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 30 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated, about 5 minutes. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn and cook for 5 minutes to cook out the raw flour taste. Now add the beef broth and chicken broth. Bring the soup to a boil; reduce the heat to medium low and simmer for 10 minutes. Season to taste with salt and pepper.
  • When you're ready to eat, preheat the broiler. Ladle the soup in bowls and top with shredded Gruyère cheese. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the cheese. Place soup and baguette slices under the broiler until the cheese is bubbly and golden brown, 3 to 5 minutes. (See Tip 4). 
  • Yield: 6 servings.

Notes

  1. I used Merlot, but any good red wine would work. Just make sure that you would drink whatever wine you use.
  2. To make this vegetarian, substitute vegetable broth for the beef broth.
  3. May use Swiss Cheese in place of the Gruyère cheese.
  4. For a more traditional serving, ladle the soup into bowls, top each with 1 to 2 slices of bread and top with cheese. Place soup under broiler until cheese is melted and golden brown.

Nutrition

Calories: 424kcal | Carbohydrates: 49g | Protein: 20g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 1707mg | Potassium: 690mg | Fiber: 5g | Sugar: 12g | Vitamin A: 315IU | Vitamin C: 20.2mg | Calcium: 418mg | Iron: 2.7mg