Easy French Onion Soup Recipe
French onion soup is a classic for a reason. Learn how to make restaurant quality French onion soup using onions, beef broth, toasted bread and melty cheese.
Servings: 4
Ingredients
- 2 tbsp olive oil
- 4 tbsp butter
- 8 large onion sliced
- 1 tbsp all purpose flour
- 8 cups stock chicken or beef
- 1 tsp kosher salt
To Top:
- 4 baguette slices
- 1 cup gruyere shredded
Instructions
- Heat the olive oil in a large pot or a Dutch oven. Add the butter and let it melt.
- Add in the onion and give it a stir. Cook over medium heat for 1 hour to 1 hour and 30 minutes, stirring occasionally, until the onion is caramelized.
- Add in the flour and cook for 2 minutes. Pour in 1/2 cup beef stock and stir to deglaze the pot.
- Season with salt and add the rest of the beef stock. Turn the heat to medium high and bring the soup to a simmer. Cook for 35 to 45 minutes until it's reduced in half.
- Divide the soup between 4 oven-safe crocks, bowls or ramekins. Top with the baguette slices and shredded gruyere.
- Broil for 5 minutes or until the cheese is melted. Serve immediately.
Video
Notes
- If not using ramekins: you can place a few slices of baguette on a baking sheet and top them with cheese. Broil (or bake) in the oven until the cheese is melted. Serve the soup in bowls and top with the toasted bread.
- You can use vegetable stock instead of beef stock for vegetarian French onion soup.
- Store the leftovers in an airtight container and refrigerate for up to 4 days. You can also freeze this soup for up to 3 months.
- Instead of gruyere, you can use Comte, Emmental or gouda.
Nutrition
Calories: 447kcal | Carbohydrates: 34g | Protein: 14g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 66mg | Sodium: 2833mg | Potassium: 353mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1668IU | Vitamin C: 16mg | Calcium: 388mg | Iron: 1mg