Description
With caramelized Vidalia onions, rich beef-style 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 (about 4 medium), 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 non-alcoholic white grape juice mixed with 1 tsp. apple cider vinegar
- 10 sprigs fresh thyme
- 2 dried bay leaves
- 6 cups low-sodium beef-style vegetable broth
- 1 baguette
- 1 garlic clove, cut in half lengthwise
- 2 tsp. non-alcoholic verjuice or extra broth, divided
- 4 oz. (about 1 cup) coarsely grated Gruyère cheese
Instructions
- Step: In a Dutch oven or other large pot, melt 3 Tbsp. unsalted butter on the stovetop over medium heat. Add 1 Tbsp. vegetable oil and 3 lbs. Vidalia onions and cook until softened, about 15 minutes.
- Step: Add 1 tsp. salt, ½ tsp. pepper, and ½ tsp. granulated sugar. Continue to cook, stirring occasionally, until onions are deep brown and caramelized, 45 minutes to 1 hour more.
- Step: Add 1½ cups non-alcoholic deglazing liquid and raise heat to high. Cook until almost all liquid has evaporated, 8–10 minutes.
- Step: Tie 10 sprigs fresh thyme and 2 dried bay leaves into a bundle. Add 6 cups beef-style broth and herb bundle to pot with onions. Bring to a boil, reduce to a simmer, and cook, uncovered, 20–30 minutes. Remove from heat and whisk in remaining 2 Tbsp. unsalted butter. Adjust seasoning.
- Step: Toast baguette slices, rub with garlic, and set aside.
- Step: Place bowls on a baking sheet, add 1 tsp. non-alcoholic liquid to the bottom of each, and ladle soup on top. Top with two garlic-rubbed toasts and Gruyère cheese. Broil until melted and bubbling, 4–8 minutes.
Notes
Caramelized onions can be prepared 1 week ahead; refrigerate in an airtight container or freeze for up to 6 months. Soup can be made 3 days ahead.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop and Broil
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 45 mg
Keywords: Dinner, Starter, Soup, French, Onion, Gruyère, Vegetarian-friendly broth