PREP TIME: 15 MINS | COOK TIME: 1 HR 20 MINS | TOTAL TIME: 1 HR 35 MINS | SERVINGS: 4
I love this authentic French Onion Soup. It’s super fun, easy to make, and incredibly wonderful! Serve this dish anytime to warm up your cold nights.
INGREDIENTS :
- 3 tbsp butter
- 1 1/2 lbs onions (about 3 large onions), thinly sliced
- 1 piece celery just a small chunk, not the whole rib
- 1/4 tsp granulated sugar
- 1/4 tsp salt
- 2 tbsp all-purpose flour
- 1/2 tsp dried thyme
- 2 bay leaves
- 2 cloves garlic, halved
- 4 tbsp butter melted
- 1 c. Gruyère cheese, fresh grated
- 1/3 c. freshly grated Parmesan cheese
- 8 slices French Baguettes
- 6 c. low-sodium beef broth
- 1/2 c. white wine
DIRECTIONS :
Step 1: To a large pot, add the butter and onions. Season with a bit of salt and pepper. Cook over medium heat until the onions have softened.
Step 2: Add the sugar to the pot and continue to cook for another 25 minutes while stirring gently until the onions are golden brown and caramelized. Make sure to maintain the heat to medium to medium-low heat.
Step 3: To the pot, add the flour and cook for another 3 minutes. Then, pour in the beef stock and wine. Add the thyme along with the celery and bay leaves. Partially cover the pot and continue to cook for 30 minutes more.
Step 4: Prepare the oven. Preheat it to 350 degrees F.
Step 5: On a baking sheet, arrange the bread and brush with melted butter on all sides. Place in the preheated oven and bake for about 15 minutes, flipping halfway through. When done, take the baking sheet out of the oven and rub each piece of bread with a cut clove of garlic.
Step 6: Set the oven to BROIL.
Step 7: Take the bay leaves and celery from the soup before you ladle the soup into 4 oven-proof bowls. On top of each bowl, place the toasted bread. You may need two slices of bread depending on the size of the bowls. Then, top with generous sprinkles of the cheese(s). Place in the oven and BROIL until the cheese has browned and bubbled.
Step 8: Serve immediately. Enjoy! You can keep any leftovers in the fridge for up to 3 to 4 days. When reheating, toast the fresh bread and cheese.
Nutrition Facts:
Calories: 676kcal, Carbohydrates: 57g, Protein: 28g, Fat: 35g, Saturated Fat: 20g, Cholesterol: 94mg, Sodium: 1660mg, Potassium: 1058mg, Fiber: 4g, Sugar: 10g, Vitamin A: 1035IU, Vitamin C: 13.4mg, Calcium: 565mg, Iron: 3.7mg
FRENCH ONION SOUP
Ingredients
- 3 tbsp butter
- 1 1/2 lbs onions (about 3 large onions), thinly sliced
- 1 piece celery just a small chunk, not the whole rib
- 1/4 tsp granulated sugar
- 1/4 tsp salt
- 2 tbsp all-purpose flour
- 1/2 tsp dried thyme
- 2 bay leaves
- 2 cloves garlic, halved
- 4 tbsp butter melted
- 1 c. Gruyère cheese, fresh grated
- 1/3 c. freshly grated Parmesan cheese
- 8 slices French Baguettes
- 6 c. low-sodium beef broth
- 1/2 c. white wine
Instructions
Step 1: To a large pot, add the butter and onions. Season with a bit of salt and pepper. Cook over medium heat until the onions have softened.
Step 2: Add the sugar to the pot and continue to cook for another 25 minutes while stirring gently until the onions are golden brown and caramelized. Make sure to maintain the heat to medium to medium-low heat.
Step 3: To the pot, add the flour and cook for another 3 minutes. Then, pour in the beef stock and wine. Add the thyme along with the celery and bay leaves. Partially cover the pot and continue to cook for 30 minutes more.
Step 4: Prepare the oven. Preheat it to 350 degrees F.
Step 5: On a baking sheet, arrange the bread and brush with melted butter on all sides. Place in the preheated oven and bake for about 15 minutes, flipping halfway through. When done, take the baking sheet out of the oven and rub each piece of bread with a cut clove of garlic.
Step 6: Set the oven to BROIL.
Step 7: Take the bay leaves and celery from the soup before you ladle the soup into 4 oven-proof bowls. On top of each bowl, place the toasted bread. You may need two slices of bread depending on the size of the bowls. Then, top with generous sprinkles of the cheese(s). Place in the oven and BROIL until the cheese has browned and bubbled.
Step 8: Serve immediately. Enjoy! You can keep any leftovers in the fridge for up to 3 to 4 days. When reheating, toast the fresh bread and cheese.
