Fine Cooking's French Onion Soup

Transport yourself to the heart of France with Fine Cooking’s French Onion Soup, a comforting classic brimming with rich, caramelized flavor. This timeless recipe features thinly sliced yellow onions slowly cooked to golden perfection, deglazed with dry white wine, and simmered in a savory beef broth infused with thyme and bay leaf. The crowning glory? Crunchy baguette slices topped with a delectable combination of melted Gruyère and Parmesan cheese, broiled until bubbly and golden. Perfect for cozy nights or elegant dinner party appetizers, this French onion soup is a must-try for lovers of hearty, rustic cuisine. With a modest prep time of 15 minutes and step-by-step instructions, it's approachable yet irresistibly gourmet, offering a true taste of Paris from the comfort of your kitchen.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:75 mins

Total Time:90 mins

Servings: 4

Ingredients

• 3 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 6 cups Yellow onions, thinly sliced
• 1 teaspoon Granulated sugar
• 1 tablespoon All-purpose flour
• 1 cup Dry white wine
• 6 cups Beef broth
• 1 Bay leaf
• 2 Fresh thyme sprigs
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper, freshly ground
• 8 slices French baguette, sliced into 1-inch thick rounds
• 1 cup Gruyère cheese, shredded
• 0.5 cup Parmesan cheese, grated

Directions

Step 1

In a large, heavy-bottomed pot, heat the unsalted butter and olive oil over medium heat until the butter is melted.

Step 2

Add the thinly sliced yellow onions and stir to coat them in the butter and oil mixture.

Step 3

Cook the onions, stirring frequently, for about 25-30 minutes, until they are golden brown and caramelized. Reduce the heat if they start to brown too quickly.

Step 4

Sprinkle the granulated sugar over the onions and cook for an additional 5 minutes, stirring frequently.

Step 5

Sprinkle the all-purpose flour over the onions and stir well to coat. Cook for 1-2 minutes to eliminate any raw flour taste.

Step 6

Deglaze the pot by adding the dry white wine. Stir well, scraping the bottom of the pot to loosen any stuck-on bits, and simmer for about 2 minutes.

Step 7

Add the beef broth, bay leaf, fresh thyme sprigs, salt, and freshly ground black pepper to the pot. Bring to a boil, then reduce the heat to low and let the soup simmer uncovered for 30 minutes.

Step 8

While the soup simmers, prepare the baguette. Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and toast them in the oven until golden brown, about 5-7 minutes per side.

Step 9

Remove the herb sprigs and bay leaf from the soup. Taste the soup and adjust seasoning with more salt and pepper if needed.

Step 10

To serve, ladle the hot soup into oven-safe bowls or crocks. Place 1-2 toasted baguette slices on top of the soup in each bowl.

Step 11

Sprinkle a generous amount of shredded Gruyère and grated Parmesan cheese over the baguette slices.

Step 12

Place the bowls on a baking sheet and transfer them to the oven. Broil on high for 3-5 minutes or until the cheese is melted, bubbly, and slightly golden.

Step 13

Carefully remove the soup bowls from the oven and serve immediately.

Nutrition Facts

Serving size	(3330.0g)

Amount per serving	% Daily Value*
Calories	2494.4

Total Fat 106.5g	0%
Saturated Fat 53.8g	0%
Polyunsaturated Fat 1.5g
Cholesterol 253mg	0%
Sodium 10462.6mg	0%
Total Carbohydrate 250.5g	0%
Dietary Fiber 29.3g	0%
Total Sugars 65.3g
Protein 103.2g	0%

Vitamin D 24IU	0%
Calcium 2003.1mg	0%
Iron 10.8mg	0%
Potassium 3060.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.4%

Protein: 17.4%

Carbs: 42.2%