Delicious French Onion Soup Recipe:
This rich broth-based baked French Onion Soup recipe is topped with a cheesy crust that you will guard with your spoon…or knife. No sharing allowed. Hearty and comforting, this easy onion soup makes a regular appearance on our table.
What is French Onion Soup
French Onion Soup is super easy to make at home and so impressive to share with guests. It does take a while to cook the onions down but you can do this in advance and then store in the refrigerator until you’re ready to serve. Don’t become all impatient and shorten the cooking time on the onions. You want a deep caramel color before you add the liquids. This gives the broth that rich flavor that’s so prominent in the restaurant versions I’ve had.
What is the best onion for French Onion Soup?
All onions would work well but my favorite onion for making French Onion Soup is the Vidalia or other sweet onion. The sugars in the onion help the caramelization process along and really deeps the flavor lending a sorta sweet/savory thing going on that’s superbly splendid in this soup.
I use the same onions for this Caramelized Onion recipe….which is essentially the base for this easy French Onion Soup. If you can’t find Vidalia onions or other sweet onions, you can use a combination of yellow and red onions to get the rich, sweet flavor and deep, golden color.
Fantastic for a cold winter day, Baked French Onion Soup is savory and hearty with a thick blanket of melted heaven.
Prep Time: 15minutes
Cook Time: 1hour 30minutes
Total Time: 1hour 45minutes
Servings: 6 servings
⭐4 large vidalia onions sliced into 1/2 inch rings
⭐4 tablespoons unsalted butter
⭐3 tablespoons olive oil
⭐1/2 teaspoon kosher salt
⭐1/2 teaspoon freshly ground pepper
⭐2 teaspoons granulated sugar
⭐1 1/2 tablespoons chopped fresh thyme
⭐1/4 cup dry red wine I used Cabernet
⭐6 cups low sodium beef stock
⭐2 bay leaves
⭐2 cups grated Gruyere cheese
⭐1 baguette sliced into 1/2 inch slices (you will need 4)
⭐Preheat the oven to 350 degrees.
⭐Brush both sides of the baguette slices with olive oil and place on a baking sheet in a single layer. Bake in the oven for 10 minutes and then turn over. Bake for an additional 10 minutes or until golden. Transfer to a wire rack and cool to room temperature.
⭐In a large dutch oven or heavy bottomed stock pot, heat the olive oil and butter over medium heat until melted and starting to bubble. Add the onions to the pot and cook until softened stirring occasionally.
⭐Add the salt, pepper and sugar stirring to combine and continue cooking until the onions are a deep caramel color, approximately 45-50 minutes.
⭐Stir in the thyme and red wine. Continue cooking until the red wine has evaporated and then add the beef stock and bay leaves.
⭐Bring the mixture to a boil and then turn the heat to low. Simmer over low heat for 10 minutes to allow the flavors to combine. Season with salt and pepper to taste.
⭐Ladle the soup into four oven-safe crocks or bowls. Top each bowl with one slice of baguette and 1/2 cup of cheese. Broil the soup under the broiler on low until the cheese is melted and golden. Serve immediately.
⭐Note: The soup can be made in advance and stored in an airtight container refrigerated for up to 2 days or frozen for up to 2 months. Heat the soup over low heat and then follow the directions for serving. (beginning with Ladle the soup…)
Make this vegetarian by swapping out the beef stock for vegetable stock!
Serving: 0g | Calories: 541kcal | Carbohydrates: 42g | Protein: 23g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 68mg | Sodium: 1091mg | Potassium: 798mg | Fiber: 3g | Sugar: 14g | Vitamin A: 735IU | Vitamin C: 13.4mg | Calcium: 550mg | Iron: 2.9mg