Classic French Onion Soup

4.60 from 5 votes

Classic French Onion Soup

The classic French onion soup (French: soupe à l’oignon) is a soup that typically uses meat stock and onions as its base. It is served gratined and usually as a starter dish. Gratin is a culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter.

Prep Time30

Cook Time1 30

Total Time2

Course: main, Soup

Cuisine: French

Keyword: Bread, cheese, croutons, french, gruyere, onions, soup

Servings: people

Calories: 291kcal

Ingredients

INGREDIENTS

4 tablespoons butter unsalted, divided
1 tablespoon olive oil
4 medium onions Yellow or white or Vidalia, peeled, halved, then thinly sliced
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon granulated sugar
1½ cups dry white or red wine
6 cups water (substitute for beef broth)
4 cubes or tsp beef bouillon (non-meat or parve)
½ teaspoon thyme
1 clove garlic minced
3 bay leaves
2 teaspoons sherry or substitute with 1 tsp Apple cider vinegar and 1 tsp water
1 loaf french baguette Italian, French or any hard bread will do
3.5 ounces Gruyère cheese grated

Instructions

In a large pot, melt 3 tablespoons butter over medium heat. Add the olive oil and onions; cook onions are until softened, stirring occasionally, about 15 minutes.
Add the salt, pepper, and sugar; continue to cook, stirring occasionally, until onions are deep golden brown and caramelized, reducing heat slightly if onions seem to be browning too quickly, 35 to 45 minutes more.
Add the wine and bring to a boil. Cook until almost all liquid has evaporated, 8 to 10 minutes.
Add thyme and bay leaves, garlic, water and bullion cubes to pot with onions. Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, 20 to 30 minutes. Remove from heat and whisk in remaining 2 tablespoons butter. Taste and adjust seasoning.
Set oven to bake at 350 degrees. Cut two 1/2-inch baguette slices for every serving of soup. Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry but not browned.
Place ramekins on a baking sheet, add 1/2 teaspoon of sherry (or apple cider and water substitute) to the bottom of each, and ladle soup on top. Top each serving of soup with slice(s) of toast. Divide cheese among the servings, covering the bread and some of the soup. Carefully transfer baking sheet to oven and broil until cheese is melted and bubbling, 4 to 8 minutes.

Nutrition