French Onion Soup

5 from 1 vote

Loaded with rich caramelized onions, melty cheese, and a crusty slice of baguette, this French Onion Soup is a classic meal you’ll love!

Prep Time15

Cook Time1 10

Total Time1 25

Course: Dinner, Lunch, Soup

Cuisine: French

Keyword: best french onion soup recipe, how to make french onion soup, onion soup

Servings:

Calories: 428kcal

Author: Katerina | Easy Weeknight Recipes

Equipment

Ingredients

2 tablespoons olive oil
5 to 6 medium yellow onions, thinly sliced into half moons
3 tablespoons unsalted butter
kosher salt and freshly ground black pepper, to taste
2 cloves garlic, minced
1 tablespoon all-purpose flour
½ cup dry white wine
6 cups beef stock
4 sprigs fresh thyme leaves
2 bay leaves
2 teaspoons white wine vinegar
1 teaspoon Worcestershire sauce

For the Cheesy Baguette

6 slices French baguette, each slice should be ½-inch thick
1 cup shredded Swiss cheese
1 cup shredded Gruyère cheese

Instructions

In a Dutch oven, add olive oil and cook sliced onions over medium heat for 10 minutes, or until softened. Stir often to prevent burning.
Reduce heat to medium-low, then add the butter, salt, and pepper into the pot and stir well to coat the onions. Cook for another 35 to 40 minutes, stirring occasionally, until onions are caramelized, jammy, and slightly reduced in volume.
Add a splash of water every now and then, whenever the onions start to stick to the bottom of the pot.
Stir in the minced garlic and cook for 20 seconds or until fragrant.
Add the flour and cook for an additional 1 minute.
Stir in the wine to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pot. Cook for 2 minutes.
Stir in the beef stock, thyme, and bay leaves. Bring to a boil and reduce heat to simmer, stirring occasionally, until slightly reduced, about 15 to 20 minutes.
Remove and discard thyme sprigs and bay leaves.
Stir in the white wine vinegar and Worcestershire sauce; taste for salt and pepper, and adjust accordingly.
While soup simmers, arrange baguette bread slices in a single layer on a baking sheet and bake in the oven at 400°F until bread is dry, crisp, and golden at edges, about 5 to 7 minutes. Set aside.
Set individual broiler-safe bowls on a baking pan and fill each bowl with about 1½ cups of the soup. Top each bowl with 1 or 2 baguette slices and sprinkle evenly with shredded Gruyère and Swiss cheese.
Broil until cheese is melted and bubbly around edges, 3 to 5 minutes.
Let cool 5 minutes before serving.

Nutrition