T G I Friday's French Onion Soup
Experience comfort food at its finest with T.G.I. Friday's French Onion Soup, a rich and hearty classic that’s perfect for any occasion. This recipe harmonizes deeply caramelized yellow onions, savory beef broth, and a splash of dry white wine to create a flavorful base infused with thyme and bay leaf. Topped with toasted baguette slices, a luxurious layer of melted Gruyère, and a sprinkle of Parmesan cheese, this oven-broiled masterpiece delivers a satisfying blend of textures and flavors in every spoonful. Ready in just over an hour, this indulgent yet approachable dish is ideal for cozy family dinners or as a sophisticated starter for special gatherings. If you're searching for a crowd-pleasing French onion soup recipe with restaurant-quality flair, this one is sure to impress.
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Ingredients
- 4 tablespoons Unsalted butter
- 4 large Yellow onions
- 1 teaspoon Salt
- 1 teaspoon Granulated sugar
- 2 tablespoons All-purpose flour
- 8 cups Beef broth
- 0.5 cup Dry white wine
- 1 Bay leaf
- 1 teaspoon Thyme
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 small Baguette
- 2 cups Gruyère cheese, shredded
- 0.5 cup Parmesan cheese, grated
Directions
Step 1
Peel and thinly slice the onions into even rings.
Step 2
In a large, heavy-bottomed pot, melt the butter over medium heat. Add the sliced onions, salt, and sugar. Stir to coat the onions in butter.
Step 3
Reduce the heat to medium-low and cook the onions, stirring occasionally, for about 25-30 minutes until they are deeply caramelized and golden brown.
Step 4
Sprinkle the caramelized onions with flour. Stir well to cook the flour for about 2 minutes.
Step 5
Gradually add the beef broth, one cup at a time, stirring constantly to incorporate and prevent lumps. Add the dry white wine, bay leaf, and thyme. Simmer the soup on low heat for 20 minutes.
Step 6
Season the soup with additional salt and black pepper to taste. Remove the bay leaf before serving.
Step 7
Preheat your oven broiler on high.
Step 8
Slice the baguette into 1-inch thick rounds. Toast the slices lightly under the broiler until they are crisp and golden on both sides.
Step 9
Ladle the soup into oven-safe bowls or crocks. Place a toasted baguette slice on top of the soup in each bowl.
Step 10
Top each baguette slice with a generous amount of shredded Gruyère and a sprinkle of Parmesan cheese.
Step 11
Place the bowls on a baking sheet and broil in the oven for 2-3 minutes, or until the cheese is bubbly and golden brown.
Step 12
Carefully remove the bowls from the oven. Serve the soup hot and enjoy!
Nutrition Facts
| Serving size | (3150.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2434.9 |
| Total Fat 140.9g | 0% |
| Saturated Fat 79.2g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 404.0mg | 0% |
| Sodium 13974.4mg | 0% |
| Total Carbohydrate 162.3g | 0% |
| Dietary Fiber 15.0g | 0% |
| Total Sugars 38.5g | |
| Protein 128.1g | 0% |
| Vitamin D 48.0IU | 0% |
| Calcium 2980.8mg | 0% |
| Iron 13.6mg | 0% |
| Potassium 2394.5mg | 0% |
Source of Calories