French Onion Soup

Name: French Onion Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: European, Mediterranean, French
Ingredients: 1 tablespoon olive oil; 2 Tablespoons butter; 5 Large yellow onions, thinly sliced; 1 teaspoon salt, plus more to taste; 2 Tablespoons all purpose flour (or gluten free flour); 3 Cloves garlic, finely minced; ½ cup dry white wine (or beef broth), for deglazing the pan; 7 -8s cups beef broth, depending on how brothy you like your french onion soup (can also use bone broth)*; 1 teaspoon fresh thyme; Freshly ground black pepper; 1 tablespoon worcheshire sauce; 1 bay leaf; For the baguettes; 1 demi french baguette, cut into 1 inch thick slices; 1 tablespoon butter; garlic powder; 8 ounces Gruyere cheese, thickly shredded

8 steps

Prep:15minCook:1h

Updated at: Thu, 17 Aug 2023 07:37:41 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories382.3 kcal (19%)

Total Fat21.1 g (30%)

Carbs26.5 g (10%)

Sugars7.4 g (8%)

Protein18.1 g (36%)

Sodium1890.3 mg (95%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 tablespoonolive oil

2 tablespoonsbutter

5yellow onions

large, thinly sliced

1 teaspoonsalt

plus more to taste

2 tablespoonsall purpose flour

or gluten free flour

3cloves garlic

finely minced

½ cupdry white wine

or beef broth, for deglazing the pan

7 cupsbeef broth

depending on how brothy you like your french onion soup, can also use bone broth

1 teaspoonfresh thyme

freshly ground black pepper

1 tablespoonworcheshire sauce

1bay leaf

baguettes

for the

1 x 0.5french baguette

cut into 1 inch thick slices

1 tablespoonbutter

garlic powder

8 ouncesgruyere cheese

thickly shredded

Instructions

Step 1

Melt the olive oil and butter in a large dutch oven or pot over medium heat. Add in the onions and salt and stir to coat the onions with the butter. Cook onions, stirring occasionally; check onions every 10-15 minutes until they have completely caramelized and turned golden in color. This usually takes 30-40 minutes total. If the onions appear to be getting too dark or sticking too much to the bottom of the pan, then simply reduce the heat a bit.

Step 2

After onions have completely caramelized, add in flour and minced garlic, stir to coat onions and cook for 2 more minutes.

Step 3

Deglaze the pan with about ½ cup very dry white white or beef broth and scrape up any brown bits from the bottom of the pan. Slowly add in beef broth, thyme, freshly ground black pepper, worcheshire sauce and bay leaf. Simmer uncovered for 30 minutes.

Step 4

After 30 minutes remove the bay leaf. Taste and adjust seasonings if necessary, such as adding more salt and pepper.

Step 5

About 10 minutes before the soup is done, preheat the oven to 400°F and line a large baking sheet with parchment paper. Add the baguette slices in a single layer on the baking sheet, brush one side of toasts with butter and a sprinkle of garlic powder and toast in the oven for 5 minutes per side until golden on the edges. Remove from oven.

Step 6

At this point you have two options on how to finish the soup:

Step 7

OPTION 1: Add shredded cheese on top of one side of the toasted baguettes and continue to bake for 3-5 minutes longer until cheese is melted. Ladle soup into bowls. Add a slice or two of your cheesy baguette on top. Serve soup immediately. Sometimes I add a little extra shredded cheese on top of the soup.

Step 8

OPTION 2: You make the soup the traditional way placing oven-safe bowls/crocks on a baking sheet and ladling soup into the bowls. Top each with a toasted baguette. Sprinkle each bowl with about 1/3 cup shredded cheese. Broil until cheese is melted and bubbly, about 2 minutes. Make sure you are watching very carefully! Serve immediately. Makes 6 servings

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