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–+ servings
French Onion Soup 1

Classic French Onion Soup

This rich, comforting French Onion Soup combines simple ingredients to create a magical transformation that feels both mystical and nourishing. The slow caramelization process turns humble onions into sweet, complex layers of flavor that warm both body and spirit – perfect for those nights when the pantry seems empty but you crave something deeply satisfying.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Appetizer, Soup
Cuisine French
Servings 6 servings
Calories 420 kcal

Equipment

  • Dutch Oven or Heavy-Bottomed Pot
  • Oven-Safe Soup Bowls
  • Baking Sheet

Ingredients
  

Soup Base

  • 6 large yellow onions about 3 pounds, thinly sliced
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 2 cloves garlic minced
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried
  • 1 bay leaf
  • 1/4 cup all-purpose flour
  • 1 cup dry white wine can substitute with additional broth
  • 8 cups beef broth vegetable broth works for a vegetarian version
  • 1 tablespoon Worcestershire sauce use soy sauce for vegetarian option

Topping

  • 1 baguette sliced into 1-inch rounds
  • 2 cups Gruyère cheese grated (can substitute with Swiss or a combination of Provolone and Parmesan)
  • fresh parsley for garnish (optional)

Instructions
 

  • Slice your onions thinly and uniformly. The thinner your slices, the more quickly they'll caramelize and release their natural sweetness.
  • In a large, heavy-bottomed pot or Dutch oven, melt the butter with olive oil over medium heat. Add the sliced onions and salt, then stir to coat evenly.
  • Lower the heat to medium-low and cook uncovered, stirring occasionally, for 45-50 minutes until the onions are deeply golden and sweet.
  • Once onions are caramelized, add minced garlic and thyme, cooking for 2 minutes until fragrant. Add the bay leaf.
  • Sprinkle flour over the onions, stirring constantly for 2-3 minutes to eliminate any raw flour taste.
  • Pour in the wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half (about 3-5 minutes).
  • Add the beef broth and Worcestershire sauce. Bring to a gentle simmer and cook uncovered for 20-30 minutes, allowing the flavors to meld together.
  • While the soup simmers, preheat your oven to 350°F (175°C). Place baguette slices on a baking sheet and toast in the oven until lightly golden, about 5-7 minutes. Remove and increase oven temperature to broil.
  • Ladle the hot soup into oven-safe bowls placed on a baking sheet. Place 1-2 toasted baguette slices on top of each soup bowl, then generously cover with grated cheese.
  • Broil until the cheese is bubbly and golden brown, about 3-5 minutes. Watch carefully to prevent burning.
  • Garnish with fresh parsley if desired and serve immediately.

Notes

The soup base (without bread and cheese) can be refrigerated for up to 4 days, with flavors actually improving after 24 hours as ingredients meld together. For longer preservation, freeze portions in airtight containers for up to 3 months.
For tear-free onion cutting, chill your onions for 30 minutes before slicing or light a small candle nearby.
Rushing the caramelization process is the most common pitfall – allow the onions to transform slowly, stirring occasionally to prevent burning.

Nutrition

Calories: 420kcalCarbohydrates: 38gProtein: 18gFat: 22gSodium: 950mgFiber: 3g
Keyword French Onion Soup, Caramelized Onions, Comfort Food, Traditional French Soup
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