Description
French Onion Soup, or Soupe à l’Oignon Gratinée, is a French classic featuring rich, caramelized onions in a hearty beef broth, topped with crusty bread and melted cheese for a decadent finish.
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)
- 1/2 cup white grape juice
- 1 tablespoon apple cider vinegar
- 2 tablespoons all-purpose flour
- 2 quarts beef 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, microbial rennet)
- 1/4 cup grated parmesan cheese (microbial rennet)
- Fresh thyme for garnish
Instructions
- Make the Onion Soup: Heat 2 tablespoons olive oil and butter in a large Dutch Oven over medium heat. Add sliced onions and 1 teaspoon salt; cover and cook undisturbed for 15 minutes. Uncover and cook, stirring occasionally, until onions are caramelized and dark golden-brown (35-45 minutes). Season with salt and pepper. Deglaze the pot with white grape juice and apple cider vinegar, scraping up the browned bits. Stir in flour, salt, and pepper, and cook for 1 minute. Add beef stock, Worcestershire sauce, thyme, and bay leaves. Bring to a boil, then simmer covered for 20 minutes. Discard thyme and bay leaves.
- Toast the bread: Preheat oven to 450ºF. Arrange bread slices on a parchment-lined baking sheet and brush both sides with the remaining olive oil. Toast for 10-15 minutes, flipping halfway through, until golden brown. Immediately rub the top of each slice with the garlic clove.
- Assemble the soup bowls: Preheat broiler. Place ovenproof bowls on a baking sheet and fill with soup. Top each bowl with a slice of garlic bread, then sprinkle with Gruyère and parmesan cheese. Broil until the cheese is melted and browned in spots. Garnish with fresh thyme.
Notes
For those without ovenproof bowls, melt the cheese on the toasted bread under the broiler first, then place the cheesy toast atop the soup in regular bowls. The soup can be made 2 days in advance and refrigerated.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Stovetop and Broiler
- 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: 19 g
- Trans Fat: 1 g
- Carbohydrates: 81 g
- Fiber: 8 g
- Protein: 36 g
- Cholesterol: 82 mg
Keywords: French Onion Soup, caramelized onions, Gruyere, comfort food, French cuisine