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French Onion Soup

Deeply caramelized onions simmered in a rich beef broth, topped with a crusty crouton and a thick layer of melted Gruyere. The kind of soup that makes you close your eyes.

LunchFrenchMedium

10 min

Prep

1 hr

Cook

1 hr 10 min

Total

Servings

Medium

Difficulty

Instructions

Melt butter with olive oil in a large Dutch oven over medium heat. Add all the sliced onions and a pinch of salt. Cook for 40-45 minutes, stirring every 5 minutes, until deeply golden brown and caramelized.

Tip: Real caramelized onions take time. Don't try to rush by turning up the heat. The slow, patient cooking is what creates that deep sweetness.

Pour in the white wine and scrape up any browned bits from the bottom. Cook 2 minutes. Add beef broth, thyme, and bay leaf. Simmer 15 minutes. Season with salt and pepper.

Toast the baguette slices in the oven at 375F for 5 minutes until crispy.

Ladle soup into oven-safe bowls. Place a crouton on top and pile with Gruyere. Broil for 3-4 minutes until the cheese is bubbly and golden brown. Serve immediately.

Nutrition per Serving

420kcal

Calories

22g

Protein

32g

Carbs

22g

Fat

Fiber

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French Onion Soup

Ingredients

Instructions

Nutrition per Serving

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