French Onion Soup
This traditional French Onion Soup has warm baguettes topped with hot, melted Gruyere cheese. High quality beef broth, a splash of wine, and perfectly caramelized onions are the secrets to this classic recipe.
Slice the onions into strings of medium-size. They'll shrink down and you don't want them too thin. (Using a mandoline slicer makes this much easier). Melt the butter in a large (4-5 quart) soup pot or dutch oven over medium-low heat. Wait until it begins to foam, this allows water to evaporate out, leaving the butter more clarified and smooth. Add the onions and use tongs to toss and coat them in the butter. Leave them uncovered as they cook.
The onions will caramelize slowly, this takes patience. 6 large onions could take over an hour to fully caramelize. Stir the onions every 15 minutes or. During the last 15 minutes, increase the heat to medium high and toss more frequently. They are done when they are richly brown and sweet. (see process shots in post.)
Decrease heat to medium, add the white wine, and cook for an additional 2-3 minutes. Use a silicone spatula to "clean" (deglaze) the bottom of the pot with the wine.
Add the beef broth, chicken broth, Worcestershire sauce, bay leaves and thyme. Simmer for another 45 minutes, with the lid cracked.
While the soup simmers, preheat the oven to 350 degrees.
Slice the baguette into ½ inch thick slices. Brush the tops with olive oil and bake for about 5 minutes.
Increase the oven temperature to 450 degrees. Top each baguette with cheese and bake in the oven until the cheese melts and begins to bubble and brown.
Remove the bay leaves and thyme stems. Season to taste with salt and pepper.
Ladle the warm soup into each bowl and top each of them with the warm baguettes. Serve!
- You should use about 5 pounds of onions (total) for this recipe.
- If you prefer not to use Wine, you can substitute 3 Tablespoons white wine vinegar + chicken or beef broth to make 3/4 cup.
- Other cheese options include Comte, Emmental (Swiss), and/or Provolone.
Crock Pot Method:
Note: The stove top does come into play with this method as the heat is needed to fully caramelize the onions at the end. However this method allows you to almost fully caramelize the onions overnight without stirring.
Check out my Instant Pot version!
- Melt 4 Tablespoons of butter in the Crock Pot. Add the onions and toss to coat. Cook on low for 10 hours.
- Melt 2 Tablespoons of butter in a large pot on the stove over medium-high heat. Wait until it begins to foam. Add the onions and cook for 10-15 minutes.
- Decrease heat to medium. Add the white wine and cook for an additional 2-3 minutes. Pour in the beef broth, chicken broth, Worcestershire sauce, and add the bay leaves and thyme.
- Simmer for another 45 minutes on the stove with the lid cracked. OR, transfer back to the Slow Cooker and cook for 2-3 hours on high or 4-6 hours on low.
Calories: 474kcal, Carbohydrates: 37g, Protein: 15g, Fat: 27g, Saturated Fat: 13g, Cholesterol: 60mg, Sodium: 1273mg, Potassium: 461mg, Fiber: 3g, Sugar: 9g, Vitamin A: 645IU, Vitamin C: 15.9mg, Calcium: 376mg, Iron: 2.3mg