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