The Best French Onion Soup

Name: The Best French Onion Soup
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Cuisine: French
Ingredients: 4 tbsp Unsalted Butter; 4 to 5 Large Yellow Onions (peeled and thinly sliced); 6 cups Beef Stock; 1 packet Demi Glace (I used the Demi Glace Gold Classic French Demi-Glace 1.5 oz packet); 3 sprigs Fresh Thyme; 1 cup White Wine (dry); .5 cup Brandy; .5 cup Sherry; 1 tsp Worcestershire Sauce; 8 to 12 slices Baguette (buttered & toasted, 1/2 inch slices ); 1.5 cups Gruyère cheese (shredded); Salt and Pepper (to taste); 1/2-1 tsp Better than Bouillon Beef Base (optional, stir in at the end for an extra boost of flavor)

5 steps

Prep:15minCook:1h 20min

This is the best french onion soup. It's warm, savory, sweet, cheesy, and the absolute perfect meal for a cold winter night.

Updated at: Fri, 10 Feb 2023 13:29:38 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories706.8 kcal (35%)

Total Fat28.5 g (41%)

Carbs49.1 g (19%)

Sugars13.3 g (15%)

Protein28.6 g (57%)

Sodium1882 mg (94%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 Tbspunsalted butter

4Yellow Onions

Large, peeled and thinly sliced

6 cupsbeef stock

1 packetDemi Glace

I used the Demi Glace Gold Classic French Demi-Glace 1.5 oz packet

3 sprigsfresh thyme

1 cupwhite wine

dry

½ cupBrandy

½ cupSherry

1 tspworcestershire sauce

8 slicesBaguette

buttered & toasted, 1/2 inch slices

1 ½ cupsGruyère cheese

½ tspBeef Base

optional, stir in at the end for an extra boost of flavor

Instructions

Step 1

Melt butter in a large dutch oven over medium heat. Add sliced onions and about 1/2 teaspoon of salt, or to taste. Stir and cover, letting the onions cook for 5 minutes. Remove the cover, turn heat to medium low, and cook for about 45 minutes, stirring occasionally, or until onions are very caramelized.

Step 2

Meanwhile, in a saucepan, heat beef stock and stir in demi glace.

Step 3

Once onions are caramelized, add fresh thyme. Pour in white wine, sherry, and brandy. Let some of the alcohol cook off for a few minutes.

Step 4

Ladle broth into dutch oven, season to taste with salt and pepper, and stir in Worcestershire sauce. Boil for 10-15 minutes. Taste the soup and add in the optional better than bouillon beef base for extra flavor if desired.

Step 5

Ladle soup into oven-safe crocks. Top with toasted baguettes and shredded cheese. Broil in the oven for a few minutes until cheese is melted and golden.

View on Carol Bee Cooks

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