Classic French Onion Soup

Ingredients

• 1/4 cup Unsalted Butter (cut into cubes)
• 3 lb Onions (4-6 large, thinly sliced 1/8-1/4 inch)
• 3 cloves Garlic (minced)
• 2 tablespoons All-Purpose Flour (sifted)
• 1 cup Dry White Wine (Sauvignon Blanc or cooking wine)
• 5.5 cups Beef Stock (warmed)
• 2 sprigs Fresh Thyme (leaves stripped)
• 1 leaf Bay Leaf (whole)
• 0.5 teaspoon Black Pepper (freshly cracked)
• 0.5 teaspoon Salt (kosher salt, plus extra to taste)
• 3 tablespoons Brandy (for deglazing)
• 1 baguette French Baguette (sliced 1/2 inch, toasted)
• 1 cup Gruyère Cheese (grated)

Instructions

1. Slice the onions

   Using a sharp chef's knife, slice the onions into thin half‑moon pieces about 1/8 to 1/4 inch thick.

   Time: PT10M

2. Mince the garlic

   Peel and mince the three garlic cloves finely.

   Time: PT2M

3. Melt butter and start cooking onions

   Add 1/4 cup butter to the large pot over medium heat. Once melted, add the sliced onions and 1/2 tsp salt. Stir to coat.

   Time: PT6M

   Temperature: Medium heat

4. Soften onions

   Cover the pot and cook for 5‑6 minutes until onions are slightly softened and releasing moisture.

   Time: PT6M

   Temperature: Medium heat

5. Caramelize the onions

   Uncover the pot and continue cooking, stirring every few minutes, for about 60 minutes until the onions turn a deep golden‑brown color.

   Time: PT1H

   Temperature: Medium heat

6. Add garlic and flour

   Stir in the minced garlic and 2 tbsp flour. Cook, stirring constantly, for 1 minute to eliminate raw flour taste.

   Time: PT1M

   Temperature: Medium heat

7. Deglaze with white wine

   Slowly pour in 1 cup dry white wine while scraping the browned bits from the bottom of the pot. Stir for 2 minutes.

   Time: PT2M

   Temperature: Medium heat

8. Add stock and aromatics

   Add 5½ cups warm beef stock, 2 sprigs thyme, 1 bay leaf, and ½ tsp freshly cracked black pepper. Bring to a gentle simmer.

   Time: PT20M

   Temperature: Medium heat

9. Incorporate brandy

   Stir in 3 tbsp brandy and let simmer for 3 minutes so the alcohol cooks off and melds with the soup.

   Time: PT3M

   Temperature: Medium heat

10. Season and finish

    Taste the soup and add more salt if needed. Remove thyme sprigs and bay leaf.

    Time: PT2M

11. Preheat broiler

    Set the oven to broil on high (about 500°F) and let it preheat while the soup rests.

    Time: PT5M

    Temperature: 500°F

12. Assemble bowls

    Ladle hot soup into oven‑safe bowls, top each with toasted baguette slices and sprinkle ¼ cup grated Gruyère per bowl.

    Time: PT5M

13. Broil the cheese

    Place the bowls on a baking sheet and broil for 2 minutes, or until the cheese is bubbly and golden.

    Time: PT2M

    Temperature: 500°F

14. Serve

    Remove from oven, let cool briefly, and serve hot.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

12 g

Carbohydrates

35 g

Fat

25 g

Fiber

3 g