French Onion Soup
Restaurant-worthy French onion soup recipe has savory flavor, beef broth, caramelized onions, wine, sherry and topped with cheesy baguettes.
Servings 4 people
Calories 972kcal
Ingredients
Croutons
- 4 tablespoons butter melted
- 2 tablespoons extra-virgin olive oil
- 1 French Baguette Bread (¾-inch thick slices)
- 2 tablespoons fresh parsley finely chopped
- Salt and black pepper to taste
Onion Soup
- 3 tablespoons butter
- 2 tablespoons vegetable or canola oil (or another neutral oil)
- 3 pounds white or yellow onions peeled and thinly sliced
- ½ teaspoon kosher salt
- 1 ½ tablespoons granulated sugar
- ½ cup dry white wine (or dry red wine)
- 5 cups beef or vegetable stock (hot)
- Salt and black pepper to taste
- 3-4 tablespoons dry sherry
- 3-4 sprigs fresh thyme
- 1 ½ cups grated cheese Gruyere, Swiss or Gouda
Instructions
Croutons
- Preheat the oven to 375-degrees F.
- In a small bowl or glass measuring cup, combine melted butter and olive oil.
- Place the bread on a baking sheet lined with parchment paper and brush both sides of each piece with butter/oil mixture. Sprinkle one side of each bread slice with fresh parsley, and season with salt and pepper.
- Toast in the oven until lightly browned and very crisp, about 8-10 minutes; set aside until needed.
Onion Soup
- In a large pot or Dutch oven over low-medium heat, add the oil and butter. Once the butter is melted and there are some bubbles, add the onions and season with a pinch of salt. Cook the onions until they are tender, about 10 minutes. Stir occasionally with a wooden spoon or heat-resistant spoon. (adding the Dutch oven lid will help them cook more quickly)
- Increase the heat to medium, add the sugar and continue to cook, stirring occasionally, until the onions are meltingly soft and dark golden brown (caramelized), about 20-25 minutes.
- Add the wine, and cook until the liquid is reduced by half. Add the hot stock to the onion mixture, and season with salt and black pepper to taste. Simmer over medium heat for 10-15 minutes. Remove from the heat, and add sherry.
- Place the ovenproof soup bowls or crocks onto a sheet pan lined with aluminum foil or parchment paper. Evenly divide the soup amongst the bowls, being careful to distribute the onions. Float a crouton on top of each serving, and sprinkle with grated cheese.
- Place the soup bowls under a hot broiler, and broil until the cheese is browned and cheese bubbly. Serve immediately.
Notes
For a thicker broth, add a few tablespoons of all-purpose flour to the caramelized onions, cook for 1-2 minutes. (Before adding the wine)
Cut the baguette on a slight angle, into ¾-inch slices.
Use a mixture of Gruyere, Swiss, Gouda or mozzarella.
Nutrition
Calories: 972kcal | Carbohydrates: 94g | Protein: 31g | Fat: 51g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1937mg | Potassium: 1231mg | Fiber: 8g | Sugar: 25g | Vitamin A: 1248IU | Vitamin C: 29mg | Calcium: 467mg | Iron: 6mg