French Dinner Soups & Stews Comfort Food

French Onion Soup

Name: French Onion Soup
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Cuisine: French
Ingredients: 60 g unsalted butter; 6 each yellow onion, thinly sliced; 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 15 g all-purpose flour; 120 ml red wine, dry, such as Pinot Noir; 1 l beef stock, preferably low-sodium; 2 each thyme, sprigs; 1 each bay leaf; 1 each baguette, sliced into 1-inch thick rounds; 150 g gruyere cheese, grated

A rich, deeply caramelized onion broth topped with crusty baguette and melted Gruyère cheese. This classic French bistro dish is pure comfort in a bowl.

⏱ 20 min prep · 90 min cook · medium

Servings

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Ingredients

60 g unsalted butter
6 yellow onion thinly sliced
5 ml kosher salt
2 ml black pepper freshly ground
15 g all-purpose flour
120 ml red wine dry, such as Pinot Noir
1 L beef stock preferably low-sodium
2 thyme sprigs
1 bay leaf
1 baguette sliced into 1-inch thick rounds
150 g gruyere cheese grated

Nutritionper serving (4 total: 950 kcal)

Calories	240
Protein	5g
Fat	13g
Carbs	20g
Fiber	3g
Sugar	8g
Sodium	1530mg

Excludes 3 ingredients without data.

Gear for this recipe

Method

1
Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions and toss to coat in the butter. Sprinkle with salt and pepper.
2
Sautéing
Cook the onions, stirring occasionally, until they release their liquid and start to soften, about 10 minutes. They should look translucent and fragrant.
⏲ 10 min
3
Sautéing
Reduce the heat to medium-low and continue cooking, stirring every few minutes, until the onions are deeply caramelized and a rich mahogany brown, about 30-40 minutes. If they start to stick, add a splash of water to deglaze.
⏲ 40 min
4
Sautéing
Sprinkle the flour over the caramelized onions and stir constantly for 1 minute to cook out the raw flour taste. The mixture will look pasty.
⏲ 1 min
5
Reducing
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine bubble and reduce by half, about 2-3 minutes. The liquid should be almost syrupy.
⏲ 3 min
6
Simmering
Add the beef stock, thyme sprigs, and bay leaf. Bring to a boil, then reduce the heat to maintain a gentle simmer. Let it simmer uncovered for 30 minutes to meld flavors. Season with additional salt and pepper to taste.
⏲ 30 min
7
Toasting
While the soup simmers, preheat the oven broiler on high. Place the baguette slices on a baking sheet and toast in the oven until lightly golden, about 2-3 minutes per side.
⏲ 3 min
8
Remove the thyme sprigs and bay leaf from the soup. Ladle the soup into oven-safe bowls, placing them on a baking sheet. Top each with a toasted baguette slice and generously sprinkle with grated Gruyère.
9
Broiling
Place the baking sheet with the bowls under the broiler. Broil until the cheese is melted and bubbly with golden brown spots, about 2-3 minutes. Watch closely to prevent burning.
⏲ 3 min