French Onion Soup is a classic dish made with caramelized onions, beef broth, and spices. Topped with crusty French Bread and a layer of melted Gruyère cheese, it’s sophisticated enough for a dinner party but comforting enough for a cozy night in!
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5 from 3 votes

French Onion Soup

French Onion Soup is a classic dish made with caramelized onions, beef broth, and spices. Topped with crusty French Bread and a layer of melted Gruyère cheese, it’s sophisticated enough for a dinner party but comforting enough for a cozy night in!
Prep Time25 mins
Cook Time2 hrs
Total Time2 hrs 25 mins
Course: Soup
Cuisine: French
Servings: 12 people
Calories: 291kcal
Author: Rebecca Hubbell

Ingredients

  • 5 tablespoons olive oil divided
  • 3 tablespoons butter
  • 2 large white onion halved and sliced thin
  • 2 sweet Vidalia onions halved and sliced thin
  • 2 large shallots halved and sliced thin
  • 3 garlic cloves minced
  • 1/2 cup port wine
  • 1 teaspoon fresh thyme leaves
  • 64 ounces beef broth
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon kosher salt
  • 24 slices of a French baguette
  • 1 cup shredded Gruyere cheese

Instructions

  • In an 8-quart pot, heat 2 tablespoons of oil and the butter over medium heat until the butter has melted. Add the onions and shallots and stir to coat with oil and butter. Cook for about 15 minutes, stirring occasionally. 
  • After 15 minutes, reduce the heat to medium-low and cook for another 40 minutes, stirring regularly until the onions are a deep golden brown.
  • Add the garlic and cook for another 3 minutes.
  • Pour in the wine and bring the mixture to a boil, cook until the liquid is reduced by half. 
  • Add the thyme, beef broth, salt, and pepper and return to a boil. Reduce the heat to low and simmer for 1 hour, stirring occasionally. 
  • About 15 minutes before the soup is ready, preheat the oven to 400 degrees F and arrange the baguette slices on a large baking sheet and brush with the remaining olive oil. Toast for 4 minutes on each side.
  • Add two baguette slices each into 12 ramekins and ladle the soup over them and then sprinkle them with cheese. Broil under low for about 2 to 3 minutes until the cheese is melted. Watch them while they broil to ensure they do not burn.

Notes

  • The onions should equate to about 3 lbs total in weight, add additional onion if necessary to meet weight.
  • If not making for a large group, follow the steps for as many as you need and reserve the soup in the post for leftovers later on.
  • A vegetable broth could be used instead of beef if you wanted to make this recipe vegetarian.

Nutrition

Calories: 291kcal | Carbohydrates: 29g | Protein: 9g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 983mg | Potassium: 254mg | Fiber: 2g | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 4.9mg | Calcium: 172mg | Iron: 1.8mg