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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

French Onion Soup by Kelsey Nixon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions