French Onion Soup

Rich, flavorful French Onion Soup, topped with a crunchy slice of bread and gooey cheese is a comforting entree for the wintertime. This soup's onions caramelize in the oven, then the soup is made on the stovetop before individual servings are topped with bread and cheese and broiled until crusty, gooey and delicious.

Prep Time 20

Cook Time 1 15

Total Time 1 35

Servings servings

Calories 759kcal

Ingredients

4 large yellow onions sliced thin (about 6 ½ cups)
2 tablespoons extra virgin olive oil
5 tablespoons salted butter
½ cup dry white wine (4 oz.)
6 cups beef broth (48 oz.)
1 tablespoon fresh thyme
½ teaspoon kosher salt
¼ teaspoon black pepper
1 loaf crusty bread sliced into 1" thick slices
12 oz. shredded Gruyere cheese

US Customary - Metric

Instructions

Melt the butter over medium-low heat in a Dutch oven on the stovetop.
When the butter is melted, add the sliced onions and the salt.
Cook over medium-low heat until caramelized, stirring occasionally so the onions do not stick to the bottom of the pan, about 45-50 minutes.
Once the onions have caramelized, pour in the white wine and deglaze the pan. Use a wooden spoon to scrape any goodness off the bottom of the pan.
Once the wine has evaporated, add the beef broth and thyme, simmering for another 10-15 minutes. Taste and add extra salt and pepper, if necessary. (I added an additional ½ teaspoon at this point, but measure it to what your tastebuds think it needs.)
While the soup is simmering, preheat the broiler.
Serve the soup in individual (broiler-safe) bowls. Add a slice of bread on top of the soup. Top with shredded Gruyere, and place on a baking sheet.
Broil for 5 minutes or until the cheese has browned and is bubbly.
Let cool for 5 minutes, then enjoy!

Notes

How to store: Let the soup cool somewhat before storing it. Ladle it into an airtight container and store in the refrigerator for up to 3-4 days.

The soup can also be frozen and thawed later. It will last about 3 months in the freezer.

When ready to serve, warm the soup in a pot on the stove while the broiler preheats. Then ladle the hot soup into bowls, prepare the toast and cheese in the bowls and stick them under the broiler.

Nutrition