Description
French Onion Soup, or Soupe à l’Oignon Gratinée, is a French classic that is guaranteed to impress! A rich and hearty soup, made with onions that are caramelized to perfection, topped with crusty bread and two types of cheese and then gratinéed until ooey-gooey, browned and completely decadent. Perfect for a romantic dinner for two or for an elegant dinner party!
Ingredients
Scale
- 3 tablespoons olive oil (divided)
- 4 tablespoons unsalted butter
- 3 pounds yellow (or sweet) onions (peeled and sliced about 1/8-inch thick)
- Kosher salt and freshly ground pepper (to taste)
- ½ cup vegetable broth (as a flavorful substitute)
- 1 tablespoon apple cider vinegar (as a flavorful substitute)
- 2 tablespoons all-purpose flour
- 2 quarts beef-style vegetable stock
- 2 bay leaves
- 4 sprigs fresh thyme
- 3 tablespoons Worcestershire sauce
- 4 slices rustic crusty bread (sliced 1-inch thick)
- 1 clove garlic (peeled and slightly smashed)
- 6 ounces Gruyère cheese (shredded)
- ¼ cup grated parmesan cheese
- Fresh thyme for garnish
Instructions
- Step: In a large Dutch Oven, heat 2 tablespoons olive oil and the butter. Add the sliced onions and a pinch of salt. Cover and cook for 15 minutes.
- Step: Uncover and cook, stirring occasionally, until onions are a rich golden-brown (35-45 minutes). Add broth and vinegar, scraping the browned bits from the bottom.
- Step: Stir in flour and cook for 1 minute. Add beef-style stock, Worcestershire sauce, bay leaves, and thyme. Simmer covered for 20 minutes, then discard herbs.
- Step: Preheat oven to 450ºF. Brush bread slices with remaining oil and toast for 10-15 minutes until golden. Rub each slice with the smashed garlic clove.
- Step: Preheat broiler. Fill ovenproof bowls with soup, top with bread slices and shredded cheeses. Broil until cheese is bubbly and browned.
Notes
Serving size is 4 as an entrée or 8 as an appetizer. If you do not have oven-safe bowls, melt the cheese onto the bread slices on a baking sheet separately, then serve on top of the soup. Onion soup base can be made 2 days ahead and refrigerated or frozen for up to 3 months.
- Prep Time: PT15M
- Cook Time: PT90M
- Category: Soup
- Method: Stovetop and Broil
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 832 kcal
- Sugar: 20 g
- Sodium: 1646 mg
- Fat: 39 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 81 g
- Fiber: 8 g
- Protein: 36 g
- Cholesterol: 82 mg
Keywords: French Onion Soup, Classic Soup, Comfort Food, Vegetarian-friendly base, Caramelized Onions