French Onion Soup
- 50m Prep Time
- 1h 0mCook Time
- 1h Ready In
A classic French onion soup with deeply caramelized onions in a rich beef broth, topped with Gruyère cheese toasts.
Ingredients
- 44.4 ml olive oil
- 1.81 kg yellow onions thinly sliced
- Kosher salt
- 7.39 ml all-purpose flour
- 59.1 ml cognac or dry white wine
- 1.89 L low-sodium beef broth
- 2 bay leaves
- 6 sprig large thyme
- 14.8 ml sherry vinegar
- 8 country bread thin
- 85 g Gruyère cheese finely shredded
Nutrition (per serving, estimated)
Estimated based off 5 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 4.07 mg
- Iron: 0.27 mg
- Magnesium: 2.04 mg
- Phosphorus: 4.04 mg
- Potassium: 124 mg
- Zinc: 0.04 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 44.4 ml olive oil
- Kosher salt
- 7.39 ml all-purpose flour
- 59.1 ml cognac or dry white wine
- 1.89 L low-sodium beef broth
- 2 bay leaves
- 6 sprig large thyme
- 14.8 ml sherry vinegar
Prepare
- 1.81 kg yellow onions, thinly sliced
- 8 country bread, thin
- 85 g Gruyère cheese, finely shredded
Let's Cook
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Step 1.
Heat 3 tablespoons olive oil in a large Dutch oven over medium heat. Add the thinly sliced onions and 1½ teaspoons kosher salt, then reduce the heat to low. Cook, stirring occasionally, until the onions are tender and have released their liquid, about 10 minutes.
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Step 2.
Increase the heat to medium-high and continue cooking the onions, stirring often and scraping the bottom of the pot, until they are deep brown and caramelized, 40 to 50 minutes. If the bottom of the pot starts to get too dark, add 4 to 5 tablespoons of water to deglaze.
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Step 3.
Sprinkle the caramelized onions with 1½ teaspoons all-purpose flour and cook, stirring constantly, for 2 minutes. Stir in ¼ cup cognac or dry white wine and cook for 1 minute. Add 8 cups low-sodium beef broth, 2 bay leaves, and 6 large thyme sprigs. Bring to a simmer and cook until the soup reduces to about 8 cups, 18 to 20 minutes. Discard the bay leaves and thyme sprigs, then stir in 1 tablespoon sherry vinegar.
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Step 4.
While the soup simmers, arrange 8 thin slices of country bread on a rimmed baking sheet. Sprinkle evenly with 3 ounces finely shredded Gruyère cheese and some fresh thyme leaves. When ready to serve, heat the broiler. Broil the bread in the top third of the oven until the cheese is golden brown and bubbling, about 1 minute. Serve the cheese toasts on top of the soup.