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
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4 large yellow onions (about 3 lbs), thinly sliced
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4 tbsp butter
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1 tbsp kosher salt (use less if using table salt)
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1/4 tsp cayenne pepper (optional)
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2 tbsp all-purpose flour
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1/2 cup sherry wine or white wine
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1 tbsp fresh lemon juice (about ½ a lemon)
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8 cups high-quality beef broth
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2 cups water
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1 tbsp Better Than Bouillon Beef Base
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3 carrots, peeled and roughly chopped
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1 yellow onion, roughly chopped
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2 stalks celery, roughly chopped
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6 large cloves garlic, smashed
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1 tsp prepared horseradish
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3 sprigs fresh thyme (or ½ tsp dried)
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3 small sprigs fresh rosemary (or ½ tsp dried)
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3 bay leaves
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15 peppercorns (about ½ tsp)
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1 lb French bread, sliced
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1 cup gruyere cheese, freshly grated
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1 cup Parmesan cheese, freshly grated
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8 oz Swiss cheese, sliced
Instructions
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Caramelize the Onions:
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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.
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Reduce heat to medium-low and cook for 90 minutes, stirring every 10-20 minutes, until deep golden brown.
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Prepare the Broth:
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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.
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Strain the broth and discard the vegetables. Keep the broth warm.
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Combine Onions and Broth:
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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.
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Stir onions into the strained broth. Simmer for 10 minutes. Adjust seasoning as needed.
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Toast the Bread:
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Preheat the oven to 350°F (175°C). Toast sliced bread on a baking sheet for 10 minutes. Flip and toast another 5 minutes.
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Assemble the Soup:
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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.
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Broil & Serve:
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Broil on high for 2-4 minutes, until the cheese is bubbly and golden brown.
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Serve hot, garnished with chives and cracked black pepper.
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Notes
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If you prefer a smoother broth, you can blend the soup after simmering and before adding the cheese and bread.
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You can adjust the amount of cayenne pepper for spiciness or omit it altogether for a milder flavor.
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For a richer soup, feel free to use a mixture of butter and olive oil when caramelizing the onions.
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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