Classic French Onion Soup Recipe

Name: Classic French Onion Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 teaspoons olive oil, divided; 4 pounds yellow onions, cut vertically into 1/4-inch-thick slices; 1 pound Vidalia or other sweet onions, cut vertically into 1/4-inch-thick slices; 4 teaspoons chopped fresh thyme, divided; 1 tablespoon all-purpose flour; 1/4 cup brandy; 1/4 cup dry white wine (such as sauvignon blanc); 1/2 cup finely chopped celery; 1/2 cup finely chopped carrot; 1/2 ounce dried porcini mushrooms; 1 bay leaf; 8 cups unsalted beef stock; 1 teaspoon Worcestershire sauce; 3 fresh parsley sprigs; 1 teaspoon liquid aminos (such as Bragg); 1 1/4 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 4 ounces French bread, cut into 16 slices; 6 ounces Gruyere cheese, shredded (about 1 1/2 cups)

Servings: persons

8 teaspoons olive oil, divided
4 pounds yellow onions, cut vertically into 1/4-inch-thick slices
1 pound Vidalia or other sweet onions, cut vertically into 1/4-inch-thick slices
4 teaspoons chopped fresh thyme, divided
1 tablespoon all-purpose flour
1/4 cup brandy
1/4 cup dry white wine (such as sauvignon blanc)
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1/2 ounce dried porcini mushrooms
1 bay leaf
8 cups unsalted beef stock
1 teaspoon Worcestershire sauce
3 fresh parsley sprigs
1 teaspoon liquid aminos (such as Bragg)
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces French bread, cut into 16 slices
6 ounces Gruyere cheese, shredded (about 1 1/2 cups)

1
Heat a large Dutch oven over medium heat. Add 2 tablespoons oil. Add onions; cover and cook 12 minutes or until tender, stirring occasionally. Stir in 2 teaspoons thyme; cook, uncovered, 1 hour or until deep golden brown, stirring occasionally.
2
Stir in flour; cook 2 minutes, stirring constantly. Stir in brandy; cook 1 minute. Stir in wine; cook 1 minute. Place onion mixture in a large bowl.
3
Return pan to medium heat. Add remaining 2 teaspoons oil; swirl to coat. Add celery, carrot, mushrooms, and bay leaf; cook 5 minutes, stirring occasionally. Add stock, Worcestershire, and parsley. Bring to a boil; reduce heat to medium, and simmer 15 minutes. Remove from heat; let stand 10 minutes. Strain broth through a fine sieve over a bowl; discard solids. Return broth to pan; add onion mixture, liquid aminos, salt, and pepper. Bring to a simmer; cook 15 minutes.
4
Preheat broiler to high.
5
Arrange bread slices in a single layer on a baking sheet; broil 1 minute or until tops are golden. Ladle 1 cup soup into each of 8 broiler-safe soup crocks. Top each serving with 2 bread slices, toasted side down. Sprinkle evenly with cheese. Working in batches if needed, place crocks on baking sheet, and broil 1 minute or until tops are golden and cheese bubbles. Garnish with remaining thyme.

580

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 8 teaspoons olive oil, divided, 4 pounds yellow onions, cut vertically into 1/4-inch-thick slices, 1 pound Vidalia or other sweet onions, cut vertically into 1/4-inch-thick slices, 4 teaspoons chopped fresh thyme, divided, and more.

Yes, Classic French Onion Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Classic French Onion Soup

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