French Onion Soup

Total Time:
2 hr 35 min
Prep:
5 min
Cook:
2 hr 30 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • Soup:
  • 4 large yellow onions
  • 1/2 cup (1 stick) butter
  • 1 generous cup dry white wine
  • 4 cups (1 quart) low-sodium beef broth
  • 4 cups (1 quart) low-sodium chicken broth
  • 3 tablespoons fresh thyme leaves
  • 4 to 5 dashes Worcestershire sauce
  • 2 cloves garlic, minced
  • Croutons:
  • Several thick slices French bread or baguette
  • Olive oil, for drizzling
  • 8 ounces Gruyere cheese, sliced thick
Directions
Watch how to make this recipe.
  • For the soup: Preheat the oven to 400 degrees F. Slice the onions in half from root to tip, then slice them thin.

  • Melt the butter in a heavy ovenproof pot or Dutch oven over medium-low heat. Add the onions, stir to coat them in the butter and cook, covered, until translucent and soft, about 20 minutes.

  • Transfer the pot to the oven with the lid slightly ajar. Roast the onions for 1 hour, stirring twice to keep them from burning. (Some brown bits on the bottom of the pan are fine though.)

  • Return the pot to the stovetop over medium heat (keep the oven on) and pour in the wine. Stir, scraping the pan. Cook until the wine reduces, 5 minutes. Next, add the beef broth, chicken broth, thyme, Worcestershire sauce and garlic. Reduce the heat to low and let the soup simmer for 45 minutes.

  • For the croutons: Meanwhile, drizzle slices of French bread with olive oil and toast in the oven until golden. Set aside.

  • To serve, turn on the oven broiler. Ladle the soup into ovenproof bowls. Place 1 or 2 pieces of the croutons on top of each serving of soup, depending on the size of the bowl. Place a thick slice of cheese on top of each bowl, then place the bowls on a baking sheet and broil just long enough for the cheese to become melted, bubbly and slightly toasted.

  • Serve immediately.

Be careful when handling the hot soup bowls!


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    French Onion Soup

    Recipe courtesy of Melissa d'Arabian