French Onion Soup Recipe

Name: French Onion Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb medium onions, halved lengthwise, then thinly sliced lengthwise; 3 sprigs fresh thyme; 2 Turkish bay leaves or 1 California; 3/4 teaspoon salt; 1/2 stick (1/4 cup) unsalted butter; 2 teaspoons all-purpose flour; 3/4 cup dry white wine; 4 cups reduced-sodium beef broth (32 fl oz); 1 1/2 cups water; 1/2 teaspoon black pepper; 6 (1/2-inch-thick) diagonal slices of baguette; 1 (1/2-lb) piece Gruyere, Comte, or Emmental; 2 tablespoons finely grated Parmigiano-Reggiano; 6 (8- to 10-oz) flameproof soup crocks or ramekins; a cheese plane

Servings: persons

2 lb medium onions, halved lengthwise, then thinly sliced lengthwise
3 sprigs fresh thyme
2 Turkish bay leaves or 1 California
3/4 teaspoon salt
1/2 stick (1/4 cup) unsalted butter
2 teaspoons all-purpose flour
3/4 cup dry white wine
4 cups reduced-sodium beef broth (32 fl oz)
1 1/2 cups water
1/2 teaspoon black pepper
6 (1/2-inch-thick) diagonal slices of baguette
1 (1/2-lb) piece Gruyere, Comte, or Emmental
2 tablespoons finely grated Parmigiano-Reggiano
6 (8- to 10-oz) flameproof soup crocks or ramekins; a cheese plane

1
Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.
2
While soup simmers, put oven rack in middle position and preheat oven to 350u00b0F.
3
Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.
4
Remove croutes from oven and preheat broiler. Put crocks in a shallow baking pan.
5
Discard bay leaves and thyme from soup and divide soup among crocks, then float a croute in each. Slice enough Gruyere (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.
6
Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.

833

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 14 ingredients. The key ingredients include: 2 lb medium onions, halved lengthwise, then thinly sliced lengthwise, 3 sprigs fresh thyme, 2 Turkish bay leaves or 1 California, 3/4 teaspoon salt, and more.

Yes, 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.

French Onion Soup

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