This french onion soup recipe is deeply browned onions, beef broth, and a gruyere toast. It is not baked potato soup and not chili.
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French Onion Soup
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
Description
French onion soup with gruyere toasts. From Your Daily Hit.
Ingredients
- 3 tablespoons butter
- 2 1/2 pounds (1.1kg) yellow onions, sliced
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 garlic cloves
- 1 tablespoon flour
- 1/2 cup (120ml) dry white wine
- 6 cups (1.4L) beef broth
- 1 teaspoon thyme
- 1 bay leaf
- 6 baguette slices
- 1 1/2 cups (150g) shredded gruyere
Instructions
- Melt butter. Cook onions with salt and sugar over medium heat 35 to 45 minutes, stirring, until they are deep brown. Add a splash of water if they threaten to burn.
- Add garlic and flour for 1 minute. Add wine and scrape the pot. Add broth, thyme, and bay. Simmer 20 minutes.
- Ladle into ovenproof crocks. Top with bread and gruyere.
- Broil until the cheese bubbles and spots brown. Rest 2 minutes before you eat.
Notes
The onion color is the soup. Pale onions taste like broth with slices in it. Take the time.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Simmer
- Cuisine: French
Onion soup, not a potato bowl
There is no cream and no potato. The body comes from browned onions.
Substitutions
Chicken broth is lighter. A mix of beef and chicken is common. Swiss can stand in for gruyere.
Mistakes to avoid
High heat burns the onions before they sweeten. Medium heat and patience.
Storage
Refrigerate the soup 4 days without the bread. Toast and cheese go on at serving time.
Nutrition (estimated)
About 340 calories per crock. Estimate only, not a lab test.
FAQ
How brown should the onions be?
The color of a copper penny, with some darker edges. Not black.
Do I need wine?
No. Deglaze with a splash of broth.
Can I make it ahead?
Yes. Reheat the soup, then broil the cheese.
Vegetarian?
Use a strong vegetable broth. The onion work stays the same.