97% would make again
French Onion Soup
featured in 5 Soups To Warm Your Soul
for 4 servings
- 4 tablespoons olive oil
- 2 tablespoons butter
- 6 cups yellow onion (900 g), thinly sliced
- 1 teaspoon salt
- ½ teaspoon sugar
- 3 tablespoons flour
- 6 cups beef stock (1.4 L)
- 1 cup white wine (240 mL)
- ½ teaspoon ground sage
- 1 leaf whole bay leaf
- 1 loaf french bread, or baguette
- 3 tablespoons cognac, optional
- 12 oz swiss cheese (340 g), grated
- pepper, to taste
- 4 oz parmesan cheese (110 g), grated
- Calories 1549
- Fat 64g
- Carbs 167g
- Fiber 8g
- Sugar 38g
- Protein 45g
Estimated values based on one serving size.
- In a large pot over medium-low heat, heat olive oil and add butter. Once the butter is melted, stir the onions and coat with oil and butter.
- Cover and cook for 20 minutes, checking occasionally.
- Turn up the heat to medium-high. Add ½ tsp salt and sugar. Stir and keep cooking until onions are brown and caramelized. (the bottom of the pan will develop some browning, it’s very important!)
- Stir in flour one tablespoon at a time and cook for about 30 seconds.
- Preheat Oven To 325˚F (160˚C).
- Add 1 cup (235 ml) of the beef broth. Use a whisk to scrape up (deglaze) the browned bits stuck on the bottom of the pan.
- Add the remaining five cups of beef stock, wine, sage and bay leaf. Bring to a boil. Reduce heat and simmer, uncovered, for 40 minutes.
- In the meantime, cut the french bread or baguette into ½ inch (10 mm) thick pieces. Brush with oil on both sides and bake at 325˚F (160˚C) for 30 minutes, flipping halfway. Once they are done, increase oven temperature to 350˚F (175˚C).
- Add optional ingredients.
- In an oven safe bowl, pour the onion soup, filling about ¾ of the way full. Top with a piece of baked french bread, and generously sprinkle swiss and parmesan on top.
- Bake for two to three minutes or until the cheese has melted completely and become slightly golden.