Soups & Stewscookingclassy5.0
French Onion Soup
The BEST French Onion Soup recipe! Made with slowly caramelized yellow onions, a savory lightly herby broth, and each serving is finished with golden brown, rich cheese toasts. Talk about delicious!
👥 6 Servings👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- spatula
- baking sheet
- oven
- bowl
📝 Preparation Steps
1
Melt butter in a large pot* (about 6 quart) over medium heat.
2
Add onions and salt and saute tossing occasionally, for 45 to ⏱️ 50 minutes - but keep reading and proceed with sauteeing process as noted. For the first ⏱️ 15 minutes toss about every 3 to ⏱️ 4 minutes. Reduce burner temperature to medium-low if onions are browning too quickly or browning along bottom of pot.
3
From here you'll need to cook about ⏱️ 30 minutes longer, and start tossing the onions more frequently about every ⏱️ 2 minutes then even down to every minute. As you toss the onions throughout the entire sautéing and caramelization process use a wooden or bamboo spatula to scrape up light browned bits from bottom of pot.
4
Also as you notice any light browning on the bottom of the pot that doesn't scrape up scoot the onions from that area, add a splash of water (about 1 Tbsp) then let it steam and scrape with the spatula (it can be scrapped into the onion mixture). This will really keep onion soup from tasting burnt.
Water, (as needed (up to about 1/2 cup))
5
Once onions are caramelized add flour and saute ⏱️ 1 minute.
6
Pour in white wine and scape up golden brown bits from bottom, and stir well to smoothly incorporate flour. Add beef stock, chicken broth, thyme and bay leaves, salt and pepper to taste and bring to a simmer over medium-high heat.
beef stock4 cupsbay leaves (fresh or dried)2
7
Reduce heat to low, cover and simmer 15 to ⏱️ 20 minutes.
8
Meanwhile move oven rack about 6 inches from top element and preheat oven to 450 degrees. Rub garlic halves over one side of each baguette slice then align on a 18 by 13-inch rimmed baking sheet. Bake in preheated oven until slightly golden brown and crisp about 5 to ⏱️ 8 minutes.
9
Once soup is done, remove thyme and bay leaves.
bay leaves (fresh or dried)2
10
Preheat the oven to broil. Ladle soup into broil proof bowls filling no more than about 2/3 full (I used 20 oz bowls and added 1 1/2 cups soup).
11
Working with up to 4 bowls at a time place them on rimmed baking sheet (same one used to toast bread) top each soup with two baguette slices.
12
Sprinkle with plenty of the gruyere and parmesan cheese then place about 6 inches from boiler (still set on baking sheet) and broil until cheese is nicely melted.
13
Serve right away garnished with parley if desired.
Nutrition Facts
calories
506 kcal
fat Content
23 g
serving Size
1 serving
fiber Content
5 g
sugar Content
12 g
sodium Content
906 mg
protein Content
23 g
trans Fat Content
1 g
cholesterol Content
59 mg
carbohydrate Content
49 g
saturated Fat Content
13 g
unsaturated Fat Content
9 g
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