Easy French Onion Soup Recipe

5 from 1 vote

With slow cooking humble onions are transformed into a delicious classic French onion soup. Use yellow, white, brown or sweet onions. Top with cheesy croutons to serve.

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: French

Servings: Yield 7 cups

Calories: 487kcal

Author: Sally Cameron

Equipment

5 ½ quart Dutch oven or heavy pot

Ingredients

French Onion Soup

3 pounds onions
1 tablespoon unsalted butter or all olive oil
1 tablespoon olive oil or all butter
½ teaspoon sea salt
¼ teaspoon ground black pepper
½ cup dry white wine or dry sherry, red wine, water, or broth
3 sprigs fresh thyme or ½ teaspoon dried thyme
1 bay leaf
5 cups low sodium broth beef, chicken, turkey or vegetable
1 teaspoon Worcestershire optional

Cheesy Croutons

2 tablespoons olive oil
2 tablespoons unsalted butter
½ teaspoon granulated or powdered garlic
4-6 slices artisan bread or baguette regular or gluten-free
½ cup grated Gruyere cheese and ounce or two
2-3 tablespoons grated Parmesan cheese

Instructions

Slice and cook onions

Cut onions in half through the stem end, peel and slice into ¼"thick half rounds.
In a large heavy pot (5 ½ quart Dutch oven), melt the butter and olive oil over medium-low heat. Add the onions and allow them to cook until soft and deeply golden brown (caramelized) about 45 minutes, stirring occasionally. Watch the onions and if browning too quickly turn your heat down. Don't rush this step.
When onions are a rich golden brown, de-glaze the pan with the wine, scraping up and tasty bits on the bottom of the pan.
Cook until wine is reduced by half. Add the salt, thyme and bay leaf. Turn the heat up a bit and add the broth. Simmer on low until flavors are blended and soup is hot, about 15 minutes.
While soup is finishing, make the croutons.

Make cheesy croutons

Melt the olive oil, butter, and garlic together in the microwave using low power. When its all melted and smooth, use it to brush on the bread before broiling (optional step).
Trim the bread so pieces fit inside the bowl. Turn on the broiler and set the rack to the second level down from the top (not too close). Line a baking sheet with foil. Lightly brush the bread with the melted garlic butter blend. Arrange grated cheese on top of the bread and broil until golden and bubbly. Keep warm until serving time.

Finish the soup and serve

When soup and croutons are ready, stir in the Worcestershire sauce and top with the cheesy croutons. Sprinkle with fresh parsley leaves as garnish if desired.

Notes

Chef's Tip - Tie your thyme sprigs together with kitchen twine to make it easier to remove from the pot.

For other cheese options to the Gruyere, try Swiss cheese, Mozzarella, Emmenthaler, Fontina, or Gouda or a flavorful cheese that melts well.

If serving the soup at a later time, wait until just before serving to make the cheesy croutons.

Nutrition