|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy onion soup is a classic French recipe with the ooey-gooey bread and cheese topping. In this version, condensed beef broth gives the soup its bold flavor. If the broth tastes too strong, add some water. Or use a good quality homemade or store-bought beef stock, preferably low sodium. You can always taste and add extra salt before the soup is ready to serve.
A great-tasting onion soup takes time, so avoid making it if you are in a hurry. Caramelizing onions to a deep, rich, flavorful brown can take 45 minutes or longer. Cook the onions in a large skillet or Dutch oven.
The soup is easy to fix with just 5 ingredients, and it is so delicious and satisfying. This is an excellent soup to serve as a luncheon soup, and it's hearty enough to serve as a dinner soup with a tossed green salad or Caesar salad.
If you don't have Gruyére cheese or can't find it locally, you may substitute with another type of Swiss cheese, such as compté, Emmental, Beaufort, or Jarlsberg. Mozzarella will melt but lacks the flavor of Gruyére. Mild cheddar won't melt as nicely as Gruyere or mozzarella, but it is a good budget-friendly alternative.
If your soup bowls can stand the heat from the preheated broiler—sturdy stoneware, cast iron, or porcelain—you can broil the bread and cheese directly on the hot soup.
Gather the ingredients.
In a large skillet or saute pan over medium-low heat, melt the butter. Sauté the sliced onions for about 30 to 45 minutes, or until very soft and golden brown in color. Stir them frequently. If they are browning too quickly or scorching, turn the heat to low. It takes time to get that sweet caramelization, so don't try to rush it.
In a medium saucepan or Dutch oven, combine the beef broth with the cooked onion and bring to a boil. Reduce the heat to low and cover the pan. Simmer for 25 to 30 minutes.
Meanwhile, heat the broiler and place the French bread slices on a foil-lined baking pan. Toast the French bread about 4 inches from the heat until golden brown on both sides.
Sprinkle each slice evenly with the Gruyere and Parmesan cheeses. Return to broiler and broil just until cheese is melted and bubbling.
To serve, pour the onion soup into four individual soup bowls. Float a slice of toasted French bread, cheese side up, in each bowl and sprinkle with extra cheese.
Serve and enjoy!
- It takes time to caramelize onions to a rich, sweet, golden brown, so it shouldn't be rushed. Keep the heat low or medium-low and turn the onions frequently until they are soft and evenly browned. They should not be crusty or burnt.
- French onion soup may be frozen—without the bread and cheese—for up to 3 months.
- To make it in advance, prepare the onions and soup a day or two before you plan to serve it. Prepare the bread and cheese just before serving.
- For more complex flavor, add a splash of dry sherry or Marsala wine to the soup about 5 minutes before it's ready.
- As soon as the French bread is toasted (step 4), rub each slice with the cut side of a clove of garlic. Or spread the bread lightly with garlic butter.
- Taste and add a dash of Worcestershire sauce to the finished soup.
- Thyme goes well with onions. Add 2 to 3 sprigs of thyme to the soup when you add the broth; remove the thyme sprigs before serving. Alternatively, add about 1/2 teaspoon of dried thyme to the soup.