French Onion Soup
Nutritional Information
Classic French soup with caramelized onions, rich beef broth, and melted Gruyère cheese.
This recipe is originally for 6 servings. How many are you cooking for today?
- 6 larges yellow onions, thinly sliced
- 1/4 cup butter
- 2 tablespoons olive oil
- 6 cups beef broth
- 1 cup dry white wine
- 1 teaspoon fresh thyme
- 6 slices French bread, toasted
- 1 cup Gruyère cheese, grated
- 1 teaspoon sugar
Heat butter and olive oil in a large, heavy pot over medium heat.
Add sliced onions and sugar. Cook, stirring occasionally, for 45-60 minutes until deeply caramelized and golden brown.
Add wine and scrape up any browned bits from the bottom of the pot.
Add beef broth, bay leaves, and thyme. Bring to a boil.
Reduce heat and simmer partially covered for 30 minutes.
Remove bay leaves and season with salt and pepper to taste.
Preheat broiler. Ladle soup into oven-safe bowls.
Top each bowl with a slice of toasted bread and generous amount of grated cheese.
Place under broiler for 2-3 minutes until cheese is bubbly and golden.
Serve immediately while cheese is still melted and hot.
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