French Onion Soup

Name: French Onion Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: French, European, Mediterranean
Ingredients: Oil; 4 onions, julienned; Salt; 1 cup dry white wine; 4 cups beef stock; Sachet: 10 parsley stems, bay leaf, 3 sprigs thyme, 10 peppercorns; French baguette, sliced into circles for top of soup; 2 tbsp butter; ½ cup grated gruyere

4 steps

Prep:10minCook:40min

French onion soup is one of the most popular soups in the world. I love it because it is so simple to make, yet so delicious. Even though it is simple it does take some skill. You have to have the patience to caramelize the onions correctly. This process cannot be rushed and usually takes around 30 minutes to get the delicious dark caramelization that makes this soup so good. After that it is super easy and hands off, making it the perfect quick weeknight dinner. It is traditionally topped with crostini and shredded gruyere. Neither of these are necessary if you are trying to make it a little lighter. I personally eat only the soup portion because I am GF + DF, and it is just as good! Definitely give this famous soup a try if you haven't made it before, it is delicious!

Updated at: Wed, 16 Aug 2023 18:56:17 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories286.7 kcal (14%)

Total Fat14.8 g (21%)

Carbs17.4 g (7%)

Sugars5.7 g (6%)

Protein11.6 g (23%)

Sodium834.7 mg (42%)

Fiber2 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 cupdry white wine

3 sprigsthyme

sliced into circles for top of soup

2 Tbspbutter

½ cupgrated gruyere

Instructions

Step 1

In a rondeau / larger pan over medium heat, add oil to the pan and caramelize onions. Stir occasionally with a wooden spoon. Deglaze with water when needed if spots on the pan get dark brown. Salt towards the end once the onions are caramelized. Once the onions are dark, deglaze with white wine and reduce until it is almost dry.

Step 2

Transfer to a pot and add the beef stock, salt, and sachet, and simmer for 20 minutes with a lid on.

Step 3

While the soup is simmering, make the croutons. In a pan over medium low heat add butter and once it is melted, add the sliced bread and toast each side for around 2 minutes until golden brown. Remove and set aside.

Step 4

Once the soup is done, remove the sachet and serve the soup in oven safe bowls. Top with the croutons and a layer of gruyere on top. Broil under the broiler for 5 minutes until the cheese is melted and golden brown. Remove and serve immediately. (If you don't have oven safe bowls you can torch the cheese with a kitchen torch like I did)

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