French Onion Soup
- 10m Prep Time
- 30m Cook Time
- 40m Ready In
A rich and flavorful French onion soup with caramelized onions in beef broth, topped with toasted bread and melted Gruyère cheese. Perfect for a chilly day.
Ingredients
- 118 ml unsalted butter
- 907 g yellow onions thinly sliced
- 1.42 L beef stock
- 29.6 ml Worcestershire sauce
- 4.93 ml kosher salt
- 4.93 ml freshly ground black pepper
- 2.46 ml red pepper flakes
- 6 bread slices toasted
- 6 Gruyère cheese slices
Nutrition (per serving, estimated)
Estimated based off 5 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 75.3 mg
- Iron: 2.08 mg
- Magnesium: 26 mg
- Phosphorus: 112 mg
- Potassium: 542 mg
- Zinc: 0.66 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml unsalted butter
- 1.42 L beef stock
- 29.6 ml Worcestershire sauce
- 4.93 ml kosher salt
- 4.93 ml freshly ground black pepper
- 2.46 ml red pepper flakes
- 6 Gruyère cheese slices
Prepare
- 907 g yellow onions, thinly sliced
- Toast 6 bread slices
Let's Cook
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Step 1.
In a large stockpot over medium heat, melt 1/2 cup (1 stick) unsalted butter. Add 2 pounds thinly sliced yellow onions and sauté, stirring occasionally, until the onions are medium brown, about 4 minutes.
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Step 2.
Add 6 cups beef stock, 2 tablespoons Worcestershire sauce, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon red pepper flakes to the pot. Bring to a boil, then cover and reduce heat to low. Simmer for 20 minutes.
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Step 3.
While the soup simmers, preheat the oven to 500°F. Toast 6 slices of bread until golden. Place one slice of toasted bread into each of six ovenproof bowls.
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Step 4.
After the soup has simmered, ladle the soup into the bowls over the toast. Top each bowl with one slice of Gruyère cheese.
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Step 5.
Place the bowls on a baking sheet and transfer to the preheated oven. Bake until the cheese is bubbly and melted, about 3–5 minutes. Serve immediately.