French Onion Soup
Caramelized onions simmered in rich vegetable broth, topped with crusty bread and melted Gruyère cheese. A elegant yet simple classic that tastes like it took hours but comes together in 45 minutes.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 16g
Ingredients
- 2 lb yellow onions
- 3 tablespoons butter
- 1 tablespoon olive oil
- 6 cups vegetable broth
- ½ cup dry white wine
- 1 pinch salt and pepper
- 4 slices baguette, sliced
- 1.5 cups Gruyère cheese, shredded
Instructions
- 1
Place each onion on a cutting board. Slice lengthwise from root to tip, cutting the onion in half. Peel away the papery skin and discard. Lay each half flat on the board and slice crosswise into 1/4-inch-thick half-moons.
- 2
Place a large heavy-bottomed pot over medium heat. Add the butter and olive oil, stirring them together until the butter is completely melted and the mixture stops foaming, about 45 seconds.
- 3
Add all the sliced onions to the pot. Stir with a wooden spoon until every onion piece glistens with butter and oil, about 2 minutes.
- 4
Reduce heat to medium-low. Cook uncovered, stirring once every 3 to 4 minutes, until the onions are deeply golden brown and smell sweet, about 30 minutes. Scrape the bottom of the pot with your spoon each time to loosen any stuck bits.
- 5
Pour in the white wine. Use a wooden spoon to scrape up the dark caramelized bits stuck to the bottom of the pot. Let the liquid bubble gently for 1 minute until the alcohol smell fades.
- 6
Pour in all 6 cups of vegetable broth. Stir to combine. Bring the liquid to a gentle simmer over medium heat, then reduce to medium-low and cook uncovered for 5 minutes. Taste and add salt and pepper until the broth tastes savory and balanced.
- 7
While soup simmers, preheat the oven to 400°F and wait for the indicator light or beep to show it has finished heating, about 10 minutes.
- 8
Arrange the 4 baguette slices on a baking sheet in a single layer. Place in the oven and bake until the surface is dry and lightly golden, about 4 minutes.
- 9
Ladle the hot soup into 4 oven-safe bowls, filling each about three-quarters full. Place each bowl on a baking sheet or wire rack spaced 2 inches apart.
- 10
Top each bread slice with one-quarter of the shredded Gruyère, about 6 tablespoons per slice, covering the surface evenly. Lay one topped slice on top of each soup bowl.
- 11
Place all 4 bowls in the oven. Bake until the cheese is bubbling around the edges and the top surface is golden brown, about 5 minutes.
- 12
Remove bowls from the oven using an oven mitt or thick kitchen towel — the ceramic will be very hot. Place each bowl on a larger serving plate. Let cool for 2 minutes before serving.
Tools you’ll need
- chef's knife
- cutting board
- large heavy-bottomed pot (at least 4-quart capacity)
- wooden spoon
- ladle
- 4 oven-safe soup bowls
- baking sheet or wire rack
- oven mitt or kitchen towel
- measuring cups
- measuring spoons
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