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French Onion Soup with Caramelized Onions Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 104 reviews
  • Author: Emily
  • Prep Time: 35 minutes
  • Cook Time: 20 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: French

Description

This classic French Onion Soup recipe features deeply caramelized onions simmered in a rich beef stock, enhanced with wine and aromatic herbs. Topped with toasted crusty French bread and melted Gruyere and mozzarella cheese, it delivers a comforting, savory experience perfect for chilly days or anytime you crave a hearty, traditional soup.

Ingredients

Scale

Soup Base

  • 1 tablespoon olive oil
  • 3 pounds onions (about 5 or 6 medium onions), thinly sliced
  • 2 tablespoons light brown sugar
  • 1 1/2 teaspoons Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 tablespoon butter (optional)
  • 2 tablespoons all-purpose flour (optional)
  • 1 cup wine (sherry, marsala, or port recommended, optional)
  • 8 cups beef stock (chicken or vegetable stock can be substituted)
  • 1 small bunch fresh thyme
  • 1 bay leaf
  • 1 tablespoon kosher salt (or to taste)
  • 1/4 teaspoon black pepper

Toppings

  • 16 slices crusty French bread, toasted
  • 1 cup shredded Gruyere cheese
  • 1 cup shredded mozzarella cheese

Instructions

  1. Heat the oil: In a large, heavy-bottomed pot, heat 1 tablespoon of olive oil over medium heat, preparing to caramelize the onions.
  2. Prepare the onions: Halve, peel, and thinly slice the onions. Add them to the pot and stir to coat with the oil.
  3. Caramelize the onions: Add 2 tablespoons light brown sugar and 1 1/2 teaspoons Worcestershire sauce. Cook over medium heat, stirring every few minutes until the onions turn a deep golden brown, about 30-35 minutes.
  4. Add garlic: Stir in 2 minced garlic cloves and cook until fragrant, about 1 minute.
  5. Add butter and flour: Stir in 1 tablespoon butter and sprinkle 2 tablespoons all-purpose flour if using, mixing well to thicken the soup slightly.
  6. Deglaze with wine: Pour in 1 cup of wine (sherry, marsala, or port) and stir, scraping the browned bits from the bottom of the pot to enhance flavor.
  7. Add stock and herbs: Stir in 8 cups beef stock, add a small bunch of fresh thyme and 1 bay leaf. Bring the soup to a gentle simmer.
  8. Season soup: Add 1 tablespoon kosher salt (adjust to taste) and 1/4 teaspoon black pepper. Let the soup simmer gently for 15-20 minutes to meld flavors.
  9. Remove herbs: Discard thyme stems and bay leaf from the soup.
  10. Assemble bowls: Ladle soup into heat-safe bowls or crocks. Top each with toasted slices of French bread.
  11. Add cheese: Sprinkle a mix of 1 cup shredded Gruyere and 1 cup shredded mozzarella cheese evenly over the bread and soup.
  12. Broil to finish: Place bowls under a broiler until the cheese is melted, browned, bubbly, and slightly crispy on top, about 3-5 minutes.
  13. Serve: Carefully remove from broiler and serve hot immediately for a delicious, comforting meal.

Notes

  • Use sweet onion varieties like Maui or Vidalia for a naturally sweeter, richer flavor in your soup.
  • If you prefer, substitute chicken or vegetable stock for a lighter soup variant.
  • The butter and flour help thicken the soup, but they are optional if you want a lighter broth.
  • You can adjust the type of wine based on availability and taste preference; dry white wines also work well.
  • Ensure to use heat-safe crocks or bowls when broiling the soup to safely melt the cheese topping.

Nutrition

  • Serving Size: 1 bowl (about 1.5 cups)
  • Calories: 280
  • Sugar: 8g
  • Sodium: 900mg
  • Fat: 14g
  • Saturated Fat: 7g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 10g
  • Cholesterol: 30mg

Find it online: https://emilyquickdinners.com/french-onion-soup-with-caramelized-onions-recipe/