Description
With caramelized Vidalia onions, homemade beef broth, and melty Gruyère, this cozy French onion soup recipe nails the simple pleasures of a classic done right.
Ingredients
Scale
- 5 Tbsp. unsalted butter, divided
- 1 Tbsp. vegetable oil
- 3 lbs. Vidalia onions, halved lengthwise, peeled, and thinly sliced
- 1 tsp. kosher salt, plus more
- ½ tsp. freshly ground black pepper, plus more
- ½ tsp. granulated sugar
- 1½ cups beef broth
- 10 sprigs fresh thyme
- 2 dried bay leaves
- 6 cups beef bone broth
- 1 baguette
- 1 garlic clove, cut in half lengthwise
- 2 tsp. apple cider vinegar, divided
- 4 oz. coarsely grated Gruyère cheese
Instructions
- Step: In a Dutch oven or other large pot, melt 3 Tbsp. unsalted butter and 1 Tbsp. vegetable oil over medium heat; cook 3 lbs. sliced Vidalia onions until softened (15 mins), then add salt, pepper, and sugar and cook until deep brown and caramelized (45-60 mins).
- Step: Add 1½ cups beef broth and raise heat to high, cooking until almost all liquid has evaporated (8-10 mins).
- Step: Tie 10 sprigs fresh thyme and 2 dried bay leaves into a bundle with twine; add to the pot with 6 cups beef bone broth, simmer for 20-30 minutes, then whisk in remaining 2 Tbsp. unsalted butter.
- Step: Broil baguette slices until crisp and dry (1 min per side), then rub one side of each slice with the garlic clove.
- Step: Place ½ tsp. apple cider vinegar in the bottom of each ramekin, ladle in soup, top with garlic-rubbed toasts and grated Gruyère cheese, and broil until melted and bubbling (4-8 mins).
Notes
Caramelized onions can be prepared 1 week ahead. Soup can be made 3 days ahead. Use microbial-rennet Gruyère cheese.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop and Broiling
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 12 g
- Sodium: 1150 mg
- Fat: 31 g
- Saturated Fat: 17 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 19 g
- Cholesterol: 75 mg
Keywords: French onion soup, caramelized onions, beef bone broth, Gruyère, comfort food, winter soup