French Onion Soup

Ingredients

• 4 pounds Yellow Onions (peeled and sliced thinly)
• 8 cups Low-Sodium Beef Stock (homemade or prepared from beef base)
• 4 tablespoons Unsalted Butter (cut into pieces)
• 3 tablespoons Olive Oil (extra-virgin, for sautéing)
• 2 cloves Garlic (minced)
• 2 tablespoons Tomato Paste (regular canned tomato paste)
• 1 tablespoon All-Purpose Flour (to thicken the soup slightly)
• 1 cup Dry White Wine (dry, such as Sauvignon Blanc)
• 0.75 cup Sweet Vermouth (fortified wine, optional if using only white wine)
• 1 tablespoon Brandy (optional, adds finishing flavor)
• 1 tablespoon Fresh Thyme Leaves (plus extra for garnish)
• 1 teaspoon Salt (adjust to taste)
• 1 teaspoon Black Pepper (freshly ground)
• 1.5 cups Gruyère Cheese (shredded; can substitute mozzarella, provolone, or Swiss)
• 1 baguette Baguette (sliced ½‑inch thick)

Instructions

1. Prepare Ingredients

   Peel and thinly slice the onions, mince the garlic, grate the Gruyère cheese, and slice the baguette into ½‑inch pieces.

   Time: PT15M

2. Caramelize Onions

   Heat the Dutch oven over medium heat, add olive oil, 1 tsp salt, and a splash of water. Cover and cook 10‑12 minutes, then uncover, add butter, and continue stirring, adding a tablespoon of water whenever the bottom sticks. Cook until the onions are deep golden brown and sweet, about 60 minutes total.

   Time: PT70M

3. Add Garlic and Tomato Paste

   Stir in the minced garlic and cook for 2 minutes until fragrant. Add 2 tbsp tomato paste and cook, stirring, for another 4 minutes.

   Time: PT6M

4. Incorporate Flour

   Sprinkle 1 tbsp all‑purpose flour over the onion mixture and stir for 2 minutes to eliminate the raw flour taste.

   Time: PT2M

5. Deglaze with Wine and Vermouth

   Pour in ¾ cup sweet vermouth and 1 cup dry white wine, scraping the browned bits from the pot. Let simmer for 2‑3 minutes.

   Time: PT3M

6. Add Stock and Thyme

   Add the 8 cups beef stock and 1 tbsp fresh thyme leaves (reserve some for garnish). Increase heat to bring to a boil, then reduce to a low simmer.

   Time: PT15M

7. Season and Simmer

   Season with salt and plenty of freshly ground black pepper. Simmer gently for 10‑15 minutes, adjusting seasoning as needed.

   Time: PT12M

8. Finish with Brandy (Optional)

   Stir in 1 tbsp brandy for a subtle finish, then remove from heat.

   Time: PT1M

9. Prepare Cheese‑Topped Bread

   Preheat the broiler. Arrange baguette slices on a baking sheet, top each slice with shredded Gruyère (cover half the slice for contrast). Broil 2‑4 minutes until the cheese bubbles and turns golden.

   Time: PT5M

   Temperature: Broil

10. Serve

    Ladle hot soup into bowls, float a cheese‑topped baguette slice on each, and garnish with the remaining fresh thyme.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of Yellow Onions: Sweet onions, Red onions
• Instead of Low-Sodium Beef Stock: Chicken stock, Vegetable stock, Mushroom stock
• Instead of Unsalted Butter: Olive oil, Margarine
• Instead of Olive Oil: Vegetable oil
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Tomato Paste: Ketchup (1 tbsp), Roasted red pepper puree
• Instead of All-Purpose Flour: Cornstarch (1 tsp), Arrowroot powder
• Instead of Dry White Wine: Additional vermouth, Non-alcoholic white wine, Extra beef stock
• Instead of Sweet Vermouth: Extra dry white wine
• Instead of Brandy: Cognac, Omit entirely
• Instead of Fresh Thyme Leaves: Dried thyme (1 tsp)
• Instead of Black Pepper: White pepper
• Instead of Gruyère Cheese: Swiss cheese, Mozzarella, Provolone
• Instead of Baguette: French bread, Ciabatta

Equipment Needed

• 8‑Quart Dutch Oven
• 14‑Inch Skillet or Wide Pan (optional)
• Flat‑Edge Wooden Spoon
• Whisk (optional)
• Measuring Cups and Spoons
• Chef’s Knife
• Cutting Board
• Baking Sheet
• Broiler
• Ladle

Critical Steps — Do Not Skip

• Caramelizing the onions to a deep golden brown without burning.
• Deglazing the pot with wine and vermouth to lift flavorful browned bits.
• Simmering the soup with stock and thyme to develop depth.
• Broiling the baguette with Gruyère until perfectly melted and browned.

Chef Tips from the Video

• Use a wide, heavy‑bottomed pan to speed up onion caramelization.
• Add a tablespoon of water whenever the bottom starts to brown; it cools the pan and releases sugars.
• Fresh thyme adds a brighter flavor than dried; save some for garnish.
• Grate Gruyère cheese finely for faster, even melting under the broiler.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 4 days.

Freezer: Freeze in freezer‑safe containers for up to 2 months; thaw before reheating.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the soup a day ahead; refrigerate and reheat gently on the stove.
• Soup flavor improves after overnight refrigeration.
• Bread can be toasted just before serving to retain crispness.

Frequently Asked Questions