Name: French Onion Soup
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Cuisine: French
Ingredients: 4 large yellow onions (about 3 lbs), thinly sliced; 4 tbsp butter; 1 tbsp kosher salt (use less if using table salt); 1/4 tsp cayenne pepper (optional); 2 tbsp all-purpose flour; 1/2 cup sherry wine or white wine; 1 tbsp fresh lemon juice (about ½ a lemon); 8 cups high-quality beef broth; 2 cups water; 1 tbsp Better Than Bouillon Beef Base; 3 carrots, peeled and roughly chopped; 1 yellow onion, roughly chopped; 2 stalks celery, roughly chopped; 6 large cloves garlic, smashed; 1 tsp prepared horseradish; 3 sprigs fresh thyme (or ½ tsp dried); 3 small sprigs fresh rosemary (or ½ tsp dried); 3 bay leaves; 15 peppercorns (about ½ tsp); 1 lb French bread, sliced; 1 cup gruyere cheese, freshly grated; 1 cup Parmesan cheese, freshly grated; 8 oz Swiss cheese, sliced

Description

French Onion Soup is a classic comfort dish with rich, caramelized onions in a flavorful beef broth, topped with toasted bread and melted cheese. This easy homemade recipe creates deep, savory flavors with fresh ingredients and a slow-cooked broth. Perfect for a cozy night in

Ingredients

Scale

4 large yellow onions (about 3 lbs), thinly sliced
4 tbsp butter
1 tbsp kosher salt (use less if using table salt)
1/4 tsp cayenne pepper (optional)
2 tbsp all-purpose flour
1/2 cup sherry wine or white wine
1 tbsp fresh lemon juice (about ½ a lemon)
8 cups high-quality beef broth
2 cups water
1 tbsp Better Than Bouillon Beef Base
3 carrots, peeled and roughly chopped
1 yellow onion, roughly chopped
2 stalks celery, roughly chopped
6 large cloves garlic, smashed
1 tsp prepared horseradish
3 sprigs fresh thyme (or ½ tsp dried)
3 small sprigs fresh rosemary (or ½ tsp dried)
3 bay leaves
15 peppercorns (about ½ tsp)
1 lb French bread, sliced
1 cup gruyere cheese, freshly grated
1 cup Parmesan cheese, freshly grated
8 oz Swiss cheese, sliced

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Instructions

Caramelize the Onions:
- In a large pan over medium heat, melt butter and add sliced onions. Sprinkle with salt and cayenne pepper. Cook for 10 minutes, stirring occasionally.
- Reduce heat to medium-low and cook for 90 minutes, stirring every 10-20 minutes, until deep golden brown.
Prepare the Broth:
- Meanwhile, in a large stockpot, bring beef broth, water, bouillon, carrots, onion, celery, garlic, horseradish, thyme, rosemary, bay leaves, and peppercorns to a low simmer. Cover partially and let simmer while onions caramelize.
- Strain the broth and discard the vegetables. Keep the broth warm.
Combine Onions and Broth:
- Sprinkle caramelized onions with flour, stirring for 1-2 minutes. Add wine and lemon juice, scraping up browned bits. Cook until the liquid is mostly absorbed.
- Stir onions into the strained broth. Simmer for 10 minutes. Adjust seasoning as needed.
Toast the Bread:
- Preheat the oven to 350°F (175°C). Toast sliced bread on a baking sheet for 10 minutes. Flip and toast another 5 minutes.
Assemble the Soup:
- Sprinkle Parmesan and gruyere into oven-safe bowls. Ladle soup into each bowl, top with toasted bread, more cheese, and a slice of Swiss cheese.

Broil & Serve:
- Broil on high for 2-4 minutes, until the cheese is bubbly and golden brown.
- Serve hot, garnished with chives and cracked black pepper.

Notes

If you prefer a smoother broth, you can blend the soup after simmering and before adding the cheese and bread.
You can adjust the amount of cayenne pepper for spiciness or omit it altogether for a milder flavor.
For a richer soup, feel free to use a mixture of butter and olive oil when caramelizing the onions.
This recipe can be doubled for a crowd or made ahead and stored in the fridge for up to 3 days.

Nutrition

Serving Size: 1 bowl
Calories: 370 kcal
Sugar: 9g
Sodium: 1250mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 3g
Protein: 14g
Cholesterol: 60mg