Prep time: 35 mins | Cook time: 20 mins | Total time: 55 mins | Servings: 8
A classic recipe that yields rice broth packed with caramelized onions, toasty bread, and tons of gooey, stretchy cheese. This French Onion Soup is crazy good, you would not believe how easy this is to throw together!
Ingredients
2 cloves garlic, minced
1 tbsp butter, optional
1 tbsp olive oil
3 lbs onions, approx. (about 5 or 6 medium onions)
1 1/2 tsp Worcestershire sauce
2 tbsp all-purpose flour, optional
8 c. beef stock (or use chicken or vegetable stock)
1 c. wine (sherry, marsala, or port are good choices) – optional
1 small bunch of fresh thyme
16 slices crusty French bread, toasted
1 c. shredded Gruyere cheese
1 c. shredded mozzarella cheese
2 tbsp light brown sugar
1 bay leaf
1 tbsp kosher salt (or to taste)
1/4 tsp black pepper
How to make French Onion Soup
Step 1: In a large, heavy-bottomed pot, heat the olive oil over medium heat.
Step 2: Halve the onion, peel, and thinly slice. To the pot, once the oil is hot, add the onions and stir. Add the brown sugar along with the Worcestershire sauce. Cook further, stirring every couple of minutes until the onions are deep golden brown. Next, add the garlic and continue to cook until aromatic.
Step 3: To the pot, add the butter. Sprinkle in the flour and stir well.
Step 4: Whisk in the wine, scraping any browned bits from the bottom of the pot. Then, pour in the stock and add the herbs. Stir well and let the soup come to a simmer. To taste, season with salt and pepper.
Step 5: Remove and discard the thyme stems and bay leaves.
Step 6: Into heat-safe bowls or crocks, ladle the soup and top with toasted bread and cheese.
Step 7: Under the broiler, melt the cheese until bubbly and browned.
Step 8: Serve the French Onion Soup right away. Enjoy!
Note:
For this recipe, you can use any kind of onions you like. I like using sweet onions like Maui or Vidalia.
Nutrition Facts:
Amount Per Serving: Calories 456.66, Calories from Fat 129, Fat 14.3g22%, Saturated Fat 6.81g43%, Cholesterol 32.97mg11%, Sodium 1915.72mg83%, Potassium 825.45mg24%, Carbohydrates 56.96g19%, Fiber 4.74g20%, Sugar
French Onion Soup Recipe
Ingredients
- 2 cloves garlic minced
- 1 tbsp butter optional
- 1 tbsp olive oil
- 3 lbs onions approx. (about 5 or 6 medium onions)
- 1 1/2 tsp Worcestershire sauce
- 2 tbsp all-purpose flour optional
- 8 c. beef stock or use chicken or vegetable stock
- 1 c. wine sherry, marsala, or port are good choices - optional
- 1 small bunch of fresh thyme
- 16 slices crusty French bread toasted
- 1 c. shredded Gruyere cheese
- 1 c. shredded mozzarella cheese
- 2 tbsp light brown sugar
- 1 bay leaf
- 1 tbsp kosher salt or to taste
- 1/4 tsp black pepper
Instructions
- In a large, heavy-bottomed pot, heat the olive oil over medium heat.
- Halve the onion, peel, and thinly slice. To the pot, once the oil is hot, add the onions and stir. Add the brown sugar along with the Worcestershire sauce. Cook further, stirring every couple of minutes until the onions are deep golden brown. Next, add the garlic and continue to cook until aromatic.
- To the pot, add the butter. Sprinkle in the flour and stir well.
- Whisk in the wine, scraping any browned bits from the bottom of the pot. Then, pour in the stock and add the herbs. Stir well and let the soup come to a simmer. To taste, season with salt and pepper.
- Remove and discard the thyme stems and bay leaves.
- Into heat-safe bowls or crocks, ladle the soup and top with toasted bread and cheese.
- Under the broiler, melt the cheese until bubbly and browned.
- Serve the French Onion Soup right away. Enjoy!
Notes
