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French Onion Soup
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French Onion Soup

Course Main Course, Side Dish, Soup
Cuisine American, Southern
Keyword best-french-onion-soup-recipe, french-onion-soup
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 504kcal

Ingredients

  • 6 jumbo yellow onions (about 3 lbs or 10-12 cups total) thinly sliced from top to bottom (See Cook's note)
  • 4 Tbsp olive oil divided
  • 2 Tbsp salted butter
  • 1 tsp granulated sugar
  • 1 tsp salt
  • 3 cloves garlic minced
  • 10 cups beef stock
  • 1/2 cup red or white wine (preferably dry)
  • 2 medium bay leaves
  • 2 Tbsp Brandy or Sherry optional
  • 1 Tbsp fresh thyme leaves
  • 1/2 tsp black pepper
  • Cheese Toast:
  • 8 slices french bread, cut 1 inch thick on bias
  • 1 1/2 Tbsp olive oil
  • 2 cups shredded Gruyere or Swiss cheese
  • 1/4 cup grated Parmesan cheese

Instructions

  • In a 6 quart heavy bottomed dutch oven or pot, heat 3 tablespoons olive oil on medium heat. Add the onions and stir to coat.
  • Cook the onions uncovered stirring often, until they have softened. About 15 to 20 minutes.
  • Increase the heat to medium-high. Add the remaining tablespoon of olive oil and the butter cook stirring often, until the onions start to brown. About 10-15 more minutes.
  • To the onions add sugar and salt continuing to cook until the onions are well browned, about 10 to 15 more minutes. Add garlic cooking for 1 minute or until fragrant.
  • Add wine to the pot to deglaze. Scrape any browned bits from bottom and sides of the pot
  • To the pot add beef stock, bay leaves, thyme and pepper. Bring to a simmer then cover the pot and cook on medium-low for about 30 minutes.
  • After 30 minutes uncover adjusting the salt and black pepper to your taste. Remove bay leaves. Add brandy or sherry, if using.
  • Cheese Toast: Just before serving, preheat oven to 450°F. Line a large sheet pan with parchment paper. Raise oven rack to upper third of oven.
  • Brush both sides of the French bread lightly olive oil. 
  • Place into the oven and toast until lightly browned, about 5 minutes. Remove from oven, flip and sprinkle with Gruyere cheese and a sprinkling of grated Parmesan.
  • Return to oven baking for a few minutes longer just until the cheese is bubbly and lightly browned.
  • Serve: Ladle soup into a bowl or soup crock. Top each with one piece of cheese bread. Garnish with fresh thyme or chives.
  • Serve immediately.

Notes

Yellow onions will give a more intense onion flavor to this soup. Vidalia onions, will add sweetness. Either will work in the same amount, choose according to your personal preference. 

Nutrition

Serving: 1serving | Calories: 504kcal | Carbohydrates: 51g | Protein: 23g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 1342mg | Potassium: 816mg | Fiber: 3g | Sugar: 8g | Vitamin A: 384IU | Vitamin C: 8mg | Calcium: 328mg | Iron: 4mg