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French Onion Soup

This classic French Onion Soup recipe features deeply caramelized onions deglazed with red wine, simmered in a rich beef broth. It's finished with crusty baguette slices generously topped with bubbly, golden Gruyere cheese, broiled to perfection. A comforting and flavorful dish, perfect for a warming meal.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course lunch/dinner
Cuisine French
Servings 4 people
Calories 3176.3 kcal

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Baking Sheet
  • 1 Ladle
  • 1 Sharp Chef's Knife
  • 1 Cutting Board

Ingredients
  

Main

  • 1/2 cup unsalted butter
  • 4 onions sliced
  • 2 garlic cloves chopped
  • 2 bay leaves
  • 2 fresh thyme sprigs
  • Kosher salt and freshly ground black pepper
  • 1 cup red wine about 1/2 bottle
  • 3 heaping tablespoons all-purpose flour
  • 2 quarts beef broth
  • 1 baguette sliced
  • 1/2 pound grated Gruyere

Instructions
 

  • Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
  • When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
  • Ladle the soup in bowls and float several of the Gruyere croutons on top.
  • Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

Notes

The success of French Onion Soup hinges on the caramelization of the onions; cook them slowly over medium-low heat until deeply golden brown, not just soft, for maximum flavor. Don't rush the process, as this develops the soup’s backbone. When deglazing with red wine, reduce it completely to concentrate its essence. Ensure you cook the flour for at least 10 minutes to eliminate any raw taste, which can ruin the soup's texture and flavor. For the cheese croutons, keep a close eye on them under the broiler as they can burn quickly. Using a good quality beef broth will significantly elevate the soup. For an impressive presentation, use oven-safe bowls to broil the cheese directly on top of the soup after ladling.