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french onion soup Bowl of French onion soup topped with toasted baguette slices and melted cheese, garnished with chopped herbs, shown close-up.

french onion soup

5 from 1 vote
A deeply comforting bowl of slow-cooked french onion soup, savory broth, and bubbling cheese that feels like a warm evening indoors.
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Prep Time 10 minutes
Cook Time 55 minutes
Caramelization 25 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: dinner, Soup
Cuisine: European, French
Calories: 675
Ingredients Method Nutrition Notes

Ingredients
  

  • 0.38 cup unsalted butter used for slow sautéing and richness
  • 8 medium yellow onions thinly sliced (evenly sliced for consistent caramelization)
  • 6 cloves garlic finely minced (adds depth without overpowering)
  • 3 bay leaves for subtle herbal aroma
  • 5 fresh thyme sprigs woody stems for infusion
  • 1.5 teaspoons kosher salt adjust to taste during cooking
  • 1 teaspoon freshly ground black pepper for gentle heat
  • 1.5 cups red wine dry and full-bodied for deglazing
  • 4.5 tablespoons all-purpose flour thickens the broth slightly
  • 3 quarts beef broth preferably low-sodium for control
  • 1 large baguette sliced into rounds (day-old works best)
  • 0.75 pound Gruyère cheese grated (for smooth melting and nutty flavor)

Method
 

  1. Melt the butter in a large pot over medium heat until fully liquefied.
  2. Add the sliced onions, garlic, bay leaves, thyme sprigs, salt, and pepper, then cook slowly while stirring until the onions collapse and turn deeply golden, about 25 minutes.
    Overhead view of sliced onions in a pot with fresh thyme, bay leaves, minced garlic, and seasonings before cooking.
  3. Pour in the red wine, bring the mixture to a boil, then lower the heat and simmer until the liquid cooks off and the pan looks nearly dry, about 5 minutes; remove and discard the bay leaves and thyme stems.
  4. Sprinkle the flour evenly over the onions, stir well, reduce the heat slightly, and cook while stirring for 10 minutes so the flour loses its raw taste.
    Top-down view of caramelized onions in a stainless-steel pot sprinkled with flour during the soup-making process.
  5. Add the beef broth, bring the soup back to a gentle simmer, and cook for 10 minutes, tasting and adjusting seasoning as needed.
  6. Preheat the broiler and place the baguette slices in a single layer on a baking sheet, top with grated Gruyère, and broil until melted and golden, 3 to 5 minutes.
    Baking tray lined with parchment paper holding sliced baguette topped with shredded cheese, arranged evenly before baking.
  7. Ladle the hot soup into bowls and gently place a cheese toast on top of each serving before serving.

Nutrition

Serving: 420gCalories: 675kcalCarbohydrates: 52gProtein: 32gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 95mgSodium: 2620mgPotassium: 700mgFiber: 4gSugar: 10gVitamin A: 960IUVitamin C: 13mgCalcium: 740mgIron: 4.2mg

Notes

This soup rewards patience and fills the kitchen with a rich, savory aroma that lingers. It is the kind of meal meant to be shared slowly, with bread pulled apart and bowls scraped clean.

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