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–+ servings

Easy French Onion Soup

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A comforting and elegant French onion soup filled with rich caramelized onions, savory broth, and topped with toasted baguette and melted Gruyere cheese.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: European, French
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 6 cups Onions, thinly sliced Sweet yellow onions are ideal.
  • 2 tablespoons Butter
  • 2 tablespoons Olive oil
  • 6 sprigs Fresh thyme (or 1 teaspoon dried thyme)
  • 1 Bay leaf
  • 0.5 cups White wine
  • 4 cups Beef broth High-quality for best results.
  • 4 slices Baguette, toasted
  • 1.5 cups Gruyere cheese, grated Or similar cheese that melts well.
  • Salt and pepper, to taste

Method
 

Caramelize the Onions
  1. Heat the butter and olive oil in a large pot over medium heat.
  2. Add the sliced onions and a sprinkle of salt, cooking them low and slow for about 30–40 minutes, stirring occasionally.
Deglaze and Simmer
  1. Once the onions are caramelized, add the white wine to deglaze the pot.
  2. Scrape any browned bits off the bottom, then add thyme and bay leaf, followed by the beef broth.
  3. Simmer for another 15–20 minutes, then remove the bay leaf and thyme.
Prepare for Broiling
  1. Toast the baguette slices until golden.
Broil the Soup
  1. Ladle the soup into oven-safe bowls, placing a toasted baguette slice on top of each.
  2. Generously sprinkle the grated cheese over the bread and broil for 3–5 minutes until the cheese is bubbly and slightly browned.
Garnish and Serve
  1. Let the soup cool slightly, then sprinkle with fresh thyme and serve hot.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 8gSodium: 800mgFiber: 2gSugar: 6g

Notes

For best results, use sweet yellow onions and take your time with the caramelization process. Serve with a side salad or charcuterie for a complete meal. If you have leftovers, store in an airtight container for 3-4 days and reheat on the stove.
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