Description
This recipe offers a simple and smart approach to making French onion soup. It focuses on ease and flavor, making it accessible for any home cook.
Ingredients
Scale
- 3 pounds yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups beef broth
- 1 cup dry white wine
- 1 bay leaf
- 4 slices crusty bread, toasted
- 1 cup grated Gruyere cheese
Instructions
- In a large pot or Dutch oven, melt butter and olive oil over medium heat. Add onions, sugar, salt, and pepper. Cook, stirring occasionally, until onions are deeply caramelized, about 45-60 minutes.
- Pour in white wine and scrape up any browned bits from the bottom of the pot. Let simmer for 5 minutes.
- Add beef broth and bay leaf. Bring to a simmer, then reduce heat to low and cook for at least 30 minutes. Remove bay leaf.
- Ladle soup into oven-safe bowls. Top each bowl with a slice of toasted bread and a generous amount of Gruyere cheese.
- Broil for 2-3 minutes, or until cheese is melted and bubbly. Serve immediately.
Notes
- For deeper flavor, you can caramelize onions ahead of time and refrigerate them.
- A mix of Gruyere and Swiss cheese can also be used.
- If you don’t have oven-safe bowls, you can toast bread and melt cheese separately under the broiler and then place on top of the soup.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop and Broiler
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 550
- Sugar: Approx. 15g
- Sodium: Approx. 1200mg
- Fat: Approx. 30g
- Saturated Fat: Approx. 15g
- Unsaturated Fat: Approx. 15g
- Trans Fat: 0g
- Carbohydrates: Approx. 40g
- Fiber: Approx. 5g
- Protein: Approx. 25g
- Cholesterol: Approx. 70mg