French Onion Soup by Kelsey Nixon Recipe

Name: French Onion Soup by Kelsey Nixon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup unsalted butter; 2 lbs yellow onions, halved and thinly sliced lengthwise (about 6 medium); 8 -10 sprigs fresh thyme; 1 teaspoon kosher salt, plus more for seasoning; 1 teaspoon fresh ground black pepper, plus more as necessary; 1 tablespoon flour; 1 cup dry white wine; 4 cups beef stock or 4 cups low sodium beef broth; 2 cups chicken stock or 2 cups low sodium chicken broth; 1 ½ cups cubed ciabatta; 3 cups grated gruyere cheese

Servings: persons

½ cup unsalted butter
2 lbs yellow onions, halved and thinly sliced lengthwise (about 6 medium)
8 -10 sprigs fresh thyme
1 teaspoon kosher salt, plus more for seasoning
1 teaspoon fresh ground black pepper, plus more as necessary
1 tablespoon flour
1 cup dry white wine
4 cups beef stock or 4 cups low sodium beef broth
2 cups chicken stock or 2 cups low sodium chicken broth
1 ½ cups cubed ciabatta
3 cups grated gruyere cheese

1
In a large heavy-bottom pot, melt the butter over low heat.
2
Add the sliced onions, thyme, salt, and pepper and continue to cook, stirring occasionally until the onions become a deep golden brown and very soft, about 30 minutes.
3
Add the flour and cook for 1 to 2 minutes.
4
Add the white wine and scrape up any dry bits on the bottom of the pan, increasing the heat to a boil for 2 to 3 minutes.
5
Add the beef stock, and the chicken stock, and allow the soup to simmer for an additional 30 minutes as the flavors develop.
6
Season the soup generously with salt, and pepper, to taste.
7
Preheat the oven to broil, or turn on the broiler.
8
Arrange the ciabatta cubes on a baking sheet and toast until crispy, about 3 to 5 minutes.
9
Remove the thyme sprigs and pour the soup into 4 to 6 oven-safe crocks or bowls.
10
Top with the toasted ciabatta cubes and a generous amount of grated Gruyere.
11
Place the crocks or bowls under the broiler for 3 to 5 minutes, or until the cheese is melted and begins to brown.

1063

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 11 ingredients. The key ingredients include: ½ cup unsalted butter, 2 lbs yellow onions, halved and thinly sliced lengthwise (about 6 medium), 8 -10 sprigs fresh thyme, 1 teaspoon kosher salt, plus more for seasoning, and more.

Yes, French Onion Soup by Kelsey Nixon 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 by Kelsey Nixon

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