French Onion Soup Recipe

5 from 12 votes

Nothing says comfort like French Onion Soup. Rich, caramelized onions and a savory broth topped with cheesy bread make this timeless classic everyone's go-to for a cozy night in.

Prep Time15

Cook Time1 10

Total Time1 25

Course: Soup

Cuisine: French

Servings:

Calories: 216kcal

Author: Andrea

Ingredients

6 medium yellow onions, peeled and thinly sliced
3 tbsp olive oil
3 tbsp unsalted butter
1 tsp granulated sugar
1/4 tsp kosher sea salt
4 tsp minced garlic
1/4 cup dry white wine can swap for additional broth or stock
6 cup low-sodium beef stock
2 cup low-sodium chicken broth
1 tsp Worcestershire sauce
1 bay leaf
2 tsp loose thyme leaves
1/2 tsp ground black pepper
slices of baguette and gruyere cheese for toasting

Instructions

In a wide, heavy-bottomed Dutch oven set over medium heat, add the butter and oil. Once hot, add the onions. Let onions cook for 30 minutes, stirring frequently to prevent them from burning.
Sprinkle onions with sugar and salt, continue cooking until deep brown, about 15 additional minutes.
Add minced garlic and sauté for an additional minute.
Use a wooden spoon to scoot the onions to one side of the pan. Slowly pour in the white wine to deglaze the pan. Scrape any browned bits on the bottom or sides of the pot.
Pour in stock/broth and Worcestershire sauce. Add bay leaf, thyme, and ground black pepper. Bring to a boil, then reduce heat to simmer and cook, covered, for 30 minutes. Discard bay leaf.
Meanwhile, toast the bread so that it's deep golden brown. Add cheese and broil until bubbly.
Once soup is done, ladle soup into a bowl and top with cheesy toast. Garnish with additional thyme, if desired.

Notes

To STORE French onion soup, let it cool before transferring it to an airtight container. It will stay good in the refrigerator for up to 4 days. You can also FREEZE the soup for up to 3 months.

REHEAT refrigerated or thawed soup over medium heat on the stovetop, stirring occasionally.

Nutrition