French Onion Soup
A classic and easy French Onion Soup recipe, full of flavor and perfect for any occasion.
Equipment
- large heavy-bottomed stockpot
- baking sheet
Ingredients
Onions and Seasonings
- 4 pounds yellow onions, peeled and thinly sliced (approximately 5-6 large onions)
- 3 tablespoons butter
- 4 cloves garlic, minced
- 3 tablespoons flour
- ½ cup dry white wine
- 6 cups beef stock (or veggie stock)
- 1 teaspoon Worcestershire sauce
- 1 piece bay leaf
- 3 sprigs fresh thyme (or 1 teaspoon dried thyme)
- fine sea salt and freshly-cracked black pepper to taste
Toppings
- baguette
- grated or sliced cheese (such as Gruyere, Asiago, Swiss, Gouda or Mozzarella)
Instructions
Cooking Instructions
- In a large heavy-bottomed stockpot, melt the butter over medium-high heat. Add the onions and sauté until caramelized, about 30 minutes, stirring initially every 3-5 minutes.
- Add garlic and sauté for 2 minutes. Stir in flour and cook for 1 minute.
- Deglaze the pan with wine, scraping up any browned bits.
- Add stock, Worcestershire, bay leaf, and thyme. Stir to combine and bring to a simmer. Cover and simmer for at least 10 minutes.
- Discard bay leaf and thyme. Season with salt and pepper.
- Preheat oven to 400°F. Slice baguette into 1-inch thick pieces and arrange on a baking sheet. Bake for 6-8 minutes until toasted.
- Switch oven to broiler. Ladle soup into oven-safe bowls, top with baguette and cheese. Broil for 2-4 minutes until cheese is melted.
- Serve immediately while hot and bubbly.
Notes
Please double-check the maximum temperature recommendations for any bowls used in the oven. Many are not safe for broiling.
Nutrition
Serving: 1bowlCalories: 300kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 6gVitamin A: 200IUVitamin C: 10mgCalcium: 150mgIron: 2mg
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