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–+ servings

French Onion Soup

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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course Soup
Cuisine French
Servings 5
Calories 431 kcal

Equipment

  • 1 Large Pot
  • 1 Wooden Spoon
  • 1 Measuring Cup Set
  • 1 Measuring Spoon Set
  • 1 Chefs Knife
  • 1 Cutting Board
  • 5 Oven-Safe Bowls or Crocks optional
  • 1 Baking Sheet
  • 1 Cheese Grater1

Ingredients
  

  • 4 tbsp unsalted butter
  • 5 large yellow onions thinly sliced
  • 1 tsp salt
  • 1 tsp granulated sugar
  • 2 cloves garlic minced
  • 1/2 cup red wine
  • 32 ounces low-sodium beef broth
  • 24 ounces low-sodium chicken broth
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1/2 tbsp balsamic vinegar
  • pinch of salt and freshly ground black pepper to taste
  • 5 1- inch thick slices of French bread
  • 2 tbsp extra-virgin olive oil
  • 1 1/2 cups shredded Gruyere Swiss cheese room temperature
  • 1/4 cup shredded Mozzarella cheese room temperature
  • 2 tbsp finely grated Parmesan cheese room temperature

Instructions
 

  • In a large pot over medium-high heat, melt the butter. Add in the onions and sauté, stirring often, until softened, about 10 minutes.
    4 tbsp unsalted butter, 5 large yellow onions
  • Reduce heat to medium, stir in the salt and sugar; cook for another 35 minutes, stirring occasionally (every 5 minutes or so), until onions are caramelized and almost syrupy.
    1 tsp salt, 1 tsp granulated sugar
  • Add in the garlic and cook until fragrant, about 1 minute.
    2 cloves garlic
  • Pour in the red wine to deglaze the pot, scraping up any brown bits on the bottom and sides.
    1/2 cup red wine
  • Add in the beef broth, chicken broth, Worcestershire sauce, thyme, and bay leaf.
    32 ounces low-sodium beef broth, 24 ounces low-sodium chicken broth, 1 tbsp Worcestershire sauce, 2 sprigs fresh thyme, 1 bay leaf
  • Gently simmer over medium/medium-low heat for about 20 minutes, stirring occasionally.
  • Remove and discard the herbs.
  • Mix in vinegar and taste. Season with additional salt and pepper, if necessary.
    1/2 tbsp balsamic vinegar
  • Reduce heat to low, cover to keep hot while you prepare the bread.
  • Preheat oven broiler, with rack 6 inches from the heat source. Arrange bread slices on a baking sheet and brush both sides with the olive oil. Broil 2-3 minutes, flipping once, until well toasted on both sides. (NOTE: keep an eye on the bread the entire time to ensure it doesn't burn. Every oven is different.) Remove from heat; leave broiler on.
    5 1- inch thick slices of French bread, 2 tbsp extra-virgin olive oil
  • Arrange oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, and sprinkle with the Swiss, Mozzarella, and Parmesan cheeses.
    1 1/2 cups shredded Gruyere Swiss cheese, 1/4 cup shredded Mozzarella cheese, 2 tbsp finely grated Parmesan cheese
  • Broil until bubbly and golden brown. As it softens, the cheese will fall over the sides of the crock and form a wonderful crusty seal.
  • Serve and enjoy!
    pinch of salt and freshly ground black pepper

Nutrition

Calories: 431kcalCarbohydrates: 17gProtein: 21gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 73mgSodium: 1261mgPotassium: 754mgFiber: 2gSugar: 7gVitamin A: 725IUVitamin C: 10mgCalcium: 507mgIron: 1mg
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