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french onion soup
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French Onion Soup

A classic soup with slowly sautéed onions in a chicken and white wine broth, topped with crusty bread and cheese and roasted until pure perfection.
Prep Time10 minutes
Cook Time1 hour 45 minutes
Total Time1 hour 12 minutes
Course: Soup
Cuisine: French
Keyword: French onion soup
Servings: 4

Ingredients

  • 4 yellow onions
  • 2 Tbsp unsalted butter
  • ¼ tsp sugar
  • ¼ cup white wine or dry vermouth or dry sherry
  • 7 cups chicken broth homemade if possible
  • 1 bay leaf
  • 2 tsp Worcestershire sauce
  • 3-4 sprigs fresh thyme or a pinch of dried
  • salt pepper to taste
  • 8 slices baguette stale is fine
  • 1 clove garlic
  • 4-6 oz thinly sliced Swiss or Gruyere cheese

Instructions

  • Remove outer skin from onions, slice in half and slice very thinly into half circles.
  • Melt butter in a large stock pot over low heat and add onions. Cook, stirring occasionally until onions are very soft and starting to get dark, up to 60 minutes.
  • Increase heat slightly and add sugar. Continue to cook, stirring frequently until onions turn dark golden brown and begin to caramelize, being careful not to let them burn,
  • Add white wine and cook over medium heat for a few minutes, stirring up the brown bits. Add chicken broth, bay leaf, Worcestershire sauce, thyme, salt and pepper. Simmer for 20-30 minutes on low.
  • Meanwhile, arrange baguette slices on a baking sheet. Toast under broiler until lightly toasted, then turn and toast other side. Or grill. Remove from oven and rub garlic briskly over each piece while still warm.
  • Preheat oven to 400 degrees on convection roast setting so heat is coming from the top.
  • Remove bay leaf and thyme sprigs from soup and ladle into 4 oven safe bowls. Top with two toasted baguette slices, pressing gently into the broth. Top with sliced cheese, arranging so top is covered and some hangs over the bowl edge.
  • Roast for about 10-15 minutes until cheese is melted and bubbling on top. Use broiler at the end if necessary to slightly brown the cheese.
  • Allow to cool slightly before serving.