French Onion Soup

This soul-warming French onion soup features perfectly caramelized onions simmered in rich beef broth with white wine, topped with crusty bread and bubbling melted cheese. It's the ultimate comfort food that brings restaurant-quality flavors to your home kitchen.

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Course: Appetizer

Cuisine: French

Keyword: Soup

Prep Time: 20

Cook Time: 1 30

Total Time: 1 50

Servings:

Calories: 485kcal

Equipment

Ingredients

For the Soup:

4 tablespoons butter
2 tablespoons olive oil
6 cups thinly sliced yellow onions
4 garlic cloves peeled and left whole
1 teaspoon sugar
1/4 cup brandy
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
3 tablespoons all-purpose flour
3 quarts beef stock or broth
1 1/2 cups dry white wine
Salt and black pepper to taste

For the Croutons:

8 thick slices French bread
4 tablespoons butter softened
4 tablespoons olive oil
3 garlic cloves minced

For the Gratinée:

8 ounces Gruyere cheese shredded
8 ounces mozzarella cheese shredded
4 ounces freshly grated Parmesan cheese

Instructions

Heat butter and oil in a large, heavy pot over medium heat. Add onions and increase heat to high. Cook, stirring often, until onions are golden and very soft, approximately 15 minutes.
Reduce heat to medium and add garlic and sugar. Cook, stirring occasionally, for 20 minutes more. Mash the garlic with a fork.
Carefully pour in brandy and stir to loosen any brown particles on the bottom of the pot. Add mustard, thyme, and flour, stirring for 3 minutes.
Gradually stir in broth and wine. Season to taste with salt and pepper. Simmer uncovered over medium heat for 30 to 45 minutes.
Preheat oven to 350°F. For croutons, spread one side of each bread slice with 1 1/2 teaspoons butter and 1 1/2 teaspoons oil. Sprinkle with minced garlic.
Toast prepared bread on a baking pan until crusty and golden, about 12 to 15 minutes.
Combine all cheeses for the gratinée. Preheat broiler.
Ladle hot soup into 8 oven-proof soup bowls, filling three-fourths full. Float a crouton in the center of each bowl.
Top each bowl generously with cheese mixture. Broil about 6 inches from heat until cheese melts and is bubbly, about 4 minutes.
Serve immediately while cheese is still bubbling.

Notes

Take your time caramelizing the onions - this is essential for developing deep, sweet flavor and should not be rushed

Use a combination of beef stock and white wine for the most complex flavor profile

Make sure to use oven-proof bowls that can withstand broiler temperatures

The soup base can be made up to 3 days ahead and refrigerated, making final assembly quicker

Substitute vegetable stock for beef stock to make a vegetarian version

If you don't have brandy, additional white wine can be substituted

Toast the bread until very crispy to prevent it from becoming soggy in the soup

Nutrition