Description
This Classic French Onion Soup delivers a rich, savory broth and perfectly caramelized onions topped with bubbly, melted cheese, designed for the busy professional who needs a gourmet experience on a Tuesday night.
Ingredients
Scale
5–6 large Yellow Onions
3 tablespoons Unsalted Butter
6 cups Beef Bone Broth
1/2 cup Dry Sherry or White Wine
2 sprigs Fresh Thyme
1 crusty Baguette
1 cup Gruyère Cheese, grated
Sea Salt, to taste
Black Pepper, to taste
1 tablespoon Balsamic Vinegar
Instructions
- Peel and slice the onions into thin, uniform half-moons
- Melt the butter in a large pot over medium-high heat. Add the onions and a pinch of salt. Cook for about 15 to 20 minutes, stirring frequently
- Increase the heat slightly, add a splash of water if needed, and continue cooking until the onions turn deep mahogany brow
- Deglaze the pan with the sherry or white wine, scraping up the browned bits from the bottom of the pot
- Add the beef broth and thyme. Bring to a boil, then reduce heat and simmer for 10 minutes
- While the soup simmers, slice the baguette and toast the rounds in the oven until golden and crisp
- Ladle the soup into oven-safe crocks, place a toasted bread slice on top, and cover with grated cheese
- Broil for 2 to 3 minutes until the cheese is bubbly and slightly browned. Serve immediately
Notes
For a healthier version, use extra virgin olive oil instead of butter.
For a vegetarian option, replace beef stock with rich mushroom broth.
Use gluten-free bread for the croutons if needed.
Freshly grate your cheese for the best melting results.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 9 g
- Sodium: 950 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 45 mg