French Onion Soup
French Onion Soup is a delicious combination of caramelized onions in a hearty beef broth topped with toasted bread and melted cheese.
Servings: 4 servings
Calories: 773kcal
Ingredients
- ¼ cup butter + 2 tablespoons for toasting bread
- 4 sweet onions about 2 pounds
- 2 teaspoons brown sugar
- 1 tablespoon minced garlic about 3 cloves
- 1 tablespoon dried thyme
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons all purpose flour
- 4 cups beef broth
- ½ baguette or loaf of French bread
- 2 ounces shredded Gruyere Cheese
Instructions
- Slice onions and mince garlic.
- Melt butter in a heavy bottom pan and place over low heat.
- Add onions and cook, stirring occasionally for about 20 - 30 minutes.
- Add garlic and brown sugar, stir to combine. Continue to cook about 20 minutes or until onions are caramelized.
- Season with thyme, salt and pepper. Whisk in flour and cook for about 5 minutes.
- Add about a cup of beef broth, scraping the bottom of the pan to remove the browned bits.
- Whisk in remaining beef broth and raise to medium-high heat and bring to a boil. Whisk until soup is thickened. Remove from heat.
- Slice baguette, spread with butter and lightly toast.
- Ladle soup into oven safe bowls and place on a baking sheet.
- Top with toasted baguette and shredded cheese.
- Broil for a few minutes, watching carefully, until cheese is melted and starts to brown.
- Serve immediately.
Notes
Store leftover onion soup, without the bread and cheese) in an airtight container in the refrigerator up to 4 days.
Reheat in a saucepan over medium heat, whisking until heated through, about 8 -10 minutes.
Follow steps to add toasted bread and cheese before serving.
Nutrition
Serving: 1g | Calories: 773kcal | Carbohydrates: 115g | Protein: 29g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 2643mg | Fiber: 8g | Sugar: 26g
