French Onion Soup
French Onion Soup is such a simple concept, but the combination of sweet caramelized onions with that savory broth and (most importantly) the big crusty chunk of bread smothered in gooey cheese is just unmatched.
Servings cups
Equipment
Ingredients
- 2-2.5 lbs sweet onions like vidalia or walla walla about 4 medium
- 4 tablespoons butter divided
- 1 tablespoon olive oil plus extra, see recipe
- 2 teaspoons sugar
- ½ teaspoon salt
- 3 tablespoons flour
- 2 cloves garlic minced
- 2 boxes beef broth 64 oz or 8 cups
- ¼ teaspoon black pepper
- 1 tablespoon thyme, fresh or 1 teaspoon dry
- ½ teaspoon white wine vinegar
For topping:
- french baguette sliced thick
- Gruyere cheese shredded
- parmesan cheese shredded
- extra thyme
- olive oil
Instructions
- Peel and slice onions. Heat a large dutch oven to medium heat. Add 3 tablespoons butter and 1 tablespoon olive oil. When melted, add onions and stir. Continue to cook, stirring occasionally for about 15 minutes.
- Continue cooking uncovered for about 15 minutes more and then add sugar and ½ teaspoon salt. Continue cooking for another 10-15 minutes or until onions are deep golden brown.
- Add remaining tablespoon butter, flour, and garlic and stir for about a minute. Slowly add beef broth, stopping after the first couple cups to really scrape down sides and bottom of pan and whisk broth smooth. Continue adding remaining broth, along with black pepper and thyme and bring soup to a simmer. Simmer uncovered for 20-30 minutes.
- While soup is simmering, prepare bread. Preheat oven to 400 degrees. Slice baguette and place on baking sheet. Drizzle with olive oil and then bake for about 10 minutes or until toasted and very lightly golden.
- Turn heat off soup and add vinegar. Salt and pepper to taste. Ladle soup into small oven-safe bowls or ramekins and top with a couple pieces of toasted bread. Cover generously with a mixture of the two cheeses (there aren't amounts or ratios- it's okay to eyeball!) Sprinkle with a little extra thyme and then place in middle rack in oven with the broiler on to melt cheese. Be careful, those bowls are hot!
Notes
- Because this soup contains so many onions, it's best served in small servings to avoid indigestion.
- Store cooled soup in an airtight container in the refrigerator and consume within 3-4 days for best results.
- Store any toasted bread separately.
- Freeze individual portions for an easy meal on busy days.
Nutrition
Calories: 117kcal, Carbohydrates: 12g, Protein: 1g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 201mg, Potassium: 144mg, Fiber: 1g, Sugar: 7g, Vitamin A: 176IU, Vitamin C: 6mg, Calcium: 27mg, Iron: 0.5mg
Calories: 117kcal
Cost: $10
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