French Onion Soup

You don’t need to travel to France to enjoy this richly flavorful and soul-satisfying French delight. Caramelized onions, well-seasoned broth, and crispy cheese bread create the ultimate comfort food experience. Who would have thought onions could turn into something so fancy?

Course Soup

Cuisine French

Cook Time 50

Total Time 50

Servings

Calories 225kcal

Author Imma

Ingredients

1 tablespoon olive oil
3 large white onions, thinly sliced into half moons
2 tablespoons butter
2 tablespoons all-purpose flour
½ cup white wine
2 bay leaves
2 cloves garlic, minced
2 teaspoons fresh thyme (plus thyme sprigs for garnish)
3 cups beef stock
1 cup chicken stock, or replace with beef stock
Salt and pepper to taste
Baguette slices
½- ¾ cup Parmesan cheese, freshly grated (you can sub with Gruyère)

Instructions

In a Dutch oven, add olive oil and cook sliced onions on medium heat for 15-20 minutes, stirring often to prevent burning.
Add softened butter, salt, and pepper into the pot and stir well to melt and coat the onions. Reduce the heat to low and let it cook, stirring constantly until the onions reach a deep rich brown color or caramelized.
Add the flour and stir. Cook for 1-2 minutes, enough to remove the raw flour taste.
Then stir in the wine while scraping the bottom of the pan to remove browned bits. Now throw in the bay leaves, garlic, and thyme sprigs. Give it a quick stir.
Add beef and chicken stock, and bring to a boil. Then simmer for another 15-20 minutes uncovered—season with salt and pepper. Adjust to taste.
While the soup is cooking, go ahead and prepare fresh bread to top the soup. Lightly butter both sides of the bread slices or brush them with olive oil.
You can toast bread in the oven for 5-7 minutes or in a skillet.
When the soup is ready, divide between the ramekins or individual serving bowls (if placing in the oven be sure they are oven safe). Top it with one or two slices of French toast and grated cheese.
Place the bowls on a baking or cooking sheet and pop them back in the oven for 2-3 minutes more until the cheese melts. Remove, let them cool slightly, and serve with more toast if desired.

Notes

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition