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Best French Onion Soup We’ve Made

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This French onion soup is a rich and comforting classic featuring deeply caramelized onions, a flavorful wine-infused broth, and garlicky toasted baguette slices topped with melty Gruyère cheese.

  • Total Time: 1 hr 30 mins
  • Yield: 4 servings

Ingredients

3 ½ pounds (1590g) yellow onions, peeled and thinly sliced (6 to 7 medium)

4 tablespoons (57g) salted butter, plus more for bread

1/4 cup (2 ounces) sweet vermouth, sherry, or brandy

1/4 cup (2 ounces) dry white wine or Lillet Blanc

4 to 5 cups (950ml to 1180ml) chicken broth or beef stock

1 teaspoon fresh thyme leaves

1/4 teaspoon fine sea salt, plus more to taste

1 French baguette or rustic loaf, sliced into 1/2-inch slices (12 slices)

2 cloves garlic

1 cup (114g) grated Gruyère cheese (4 ounces)

Instructions

  1. Melt the butter in a wide, heavy-bottomed pot over medium heat.
  2. Stir in the sliced onions, cover with a lid, and cook until translucent, about 12 to 15 minutes.
  3. Uncover and continue cooking the onions, stirring occasionally, until caramelized, 45 to 60 minutes.
  4. Stir in the vermouth and white wine, cooking for 2 minutes until the alcohol aroma dissipates.
  5. Add the broth, thyme, and salt. Cover and simmer for 5 minutes. Taste and adjust salt as needed.
  6. Turn off the heat and let the soup steep covered while preparing the bread.
  7. Preheat oven to 400°F (204°C). Butter the bread slices and bake on a sheet until golden, 5 to 6 minutes.
  8. Rub toasted bread with garlic and briefly dunk into the soup to absorb flavor.
  9. Place one bread slice in the bottom of each oven-safe soup bowl and sprinkle with cheese. Add soup, top with more bread slices and cheese.
  10. Place bowls on a baking sheet and broil until cheese is bubbly and golden.

Notes

  • Yellow onions are preferred for balance of sweetness and flavor.
  • Use homemade broth for best taste; store-bought beef broth may be too salty.
  • Vermouth and wine add complexity, but can be omitted with adjustments.
  • Dunking bread before serving prevents it from absorbing too much broth.
  • Oven-safe bowls with handles are ideal for serving and broiling.
  • Author: Monica
  • Prep Time: 15 mins
  • Cook Time: 1 hr 15 mins
  • Category: Soup
  • Method: Stovetop, Broiled
  • Cuisine: French
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 596
  • Sugar: 21.8g
  • Sodium: 907.8mg
  • Fat: 24.2g
  • Saturated Fat: 13.4g
  • Unsaturated Fat: 10.8g
  • Trans Fat: 0g
  • Carbohydrates: 64.2g
  • Fiber: 7.7g
  • Protein: 22.4g
  • Cholesterol: 67.4mg

Find it online: https://monicarecipes.com/best-french-onion-soup-weve-made/