Soups & Stews > Broth-Based Soups > Clear Broths > French Onion Soup Recipe (Classic)
Classic French Onion Soup
Indulge in the rich and comforting flavors of classic French Onion Soup. This recipe features caramelized onions simmered in a savory beef broth, topped with crusty bread and melted Gruyère cheese. A timeless and elegant soup perfect for any occasion.
Ingredients
- 3 large Yellow Onions
- 8 cups Beef Broth
- 1/2 cup Dry Sherry or White Wine
- 4 tablespoons Butter
- 2 tablespoons Olive Oil
- 1 tablespoon All-Purpose Flour
- 2 sprigs Fresh Thyme
- 1 Bay Leaf
- 6-8 slices Crusty Bread (Baguette)
- 8 ounces Gruyère Cheese
- to taste Salt
- to taste Black Pepper
Caramelizing the Onions
Melt butter and olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add sliced onions and cook slowly, stirring occasionally, until they are deeply golden brown and caramelized. This process takes about 45-60 minutes. The key is low and slow cooking to bring out the natural sweetness of the onions and avoid burning. Season with salt and pepper.
Building the Soup Base
Once the onions are caramelized, sprinkle flour over them and stir well to coat. Cook for 1-2 minutes to toast the flour. Gradually pour in the dry sherry or white wine, scraping up any browned bits from the bottom of the pot. Cook until the wine is almost completely reduced. Add the beef broth, thyme sprigs, and bay leaf. Bring to a simmer and cook for 30 minutes to allow the flavors to meld.
Preparing the Bread and Cheese
While the soup is simmering, preheat your broiler. Slice the baguette into 1-inch thick rounds. Place the bread slices on a baking sheet and broil for 1-2 minutes per side, or until lightly toasted. Remove the thyme sprigs and bay leaf from the soup. Taste and adjust seasoning as needed.
Broiling the Soup
Ladle the soup into oven-safe bowls or ramekins. Top each bowl with 1-2 toasted bread slices, overlapping slightly. Generously sprinkle shredded Gruyère cheese over the bread. Place the bowls on a baking sheet and broil for 2-3 minutes, or until the cheese is melted, bubbly, and lightly browned. Watch carefully to prevent burning.
Serving
Remove the bowls from the oven and let them cool slightly before serving. Be careful, as the bowls will be very hot. Garnish with fresh thyme, if desired. Serve immediately and enjoy!
Nutrition Facts Estimated per 100g of product
Calories: 75kcal, Carbohydrates: 6g, Protein: 4g, Fat: 4g, Saturated Fat: 2.5g, Cholesterol: 15mg, Sodium: 450mg (Estimated values may vary based on specific ingredients and portion sizes).
Other Considerations for Nutrition
This soup is relatively high in sodium due to the beef broth. Use low-sodium broth to reduce sodium content. Gruyère cheese contributes to saturated fat content. Consider using a lower-fat cheese option for a healthier version. The bread topping adds carbohydrates; adjust serving size accordingly for carbohydrate management.
FAQ
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Can I use a different type of onion?
While yellow onions are traditional, you can use a combination of yellow and sweet onions for a slightly sweeter flavor. Avoid using red onions, as they don't caramelize as well. -
Can I make this soup ahead of time?
Yes, you can make the soup base (up to the point of adding the bread and cheese) up to 2-3 days in advance. Store it in the refrigerator and reheat before broiling. The bread and cheese should be added just before serving. -
Can I freeze French Onion Soup?
It's not recommended to freeze French Onion Soup with the bread and cheese, as the texture will change significantly. However, you can freeze the soup base on its own. Thaw completely before reheating and adding fresh bread and cheese for broiling. -
What kind of cheese works best for French Onion Soup?
Gruyère is the classic choice for its nutty flavor and excellent melting properties. Other good options include Emmental, Comté, or a blend of Gruyère and Parmesan.