Description
This Easy French Onion Soup recipe features deeply caramelized yellow onions simmered in a flavorful beef stock base, finished with homemade garlic croutons and a blend of melted mozzarella and Swiss cheese. It’s a comforting classic French soup perfect for using up extra onions and impressing family and friends with its rich, savory flavors.
Ingredients
Scale
Soup Base
- 8 yellow onions, sliced
- 1/4 cup olive oil
- 1/4 cup unsalted butter
- 6 garlic cloves, finely chopped
- 2 tbsp Worcestershire sauce
- 1/3 cup dry white wine (Chardonnay)
- 5-6 cups beef stock
- 2 tbsp tomato paste
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp pepper
- 1 tbsp fresh thyme
Croutons
- 1 old baguette, chopped into half inch cubes
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp salt (or to taste)
Topping
- 1.5 cups shredded mozzarella cheese
- 6-8 slices Swiss cheese
Instructions
- Prepare Croutons: Preheat the oven to 400°F. Chop the baguette into half-inch cubes and place them in a medium bowl. Add olive oil, garlic powder, and salt, then mix well to coat the bread evenly. Adjust seasonings to taste. Spread the croutons onto a baking sheet and bake for 7-10 minutes until golden and crisp. Remove and set aside.
- Slice Onions: Thinly slice all yellow onions and set them aside while you prepare the soup base.
- Sauté Onions: In a large pot, heat olive oil and butter over low to medium heat until melted and hot. Add the sliced onions along with the sugar. Slowly sauté the onions for 30 to 45 minutes, stirring every few minutes to prevent sticking and promote even caramelization. The onions should turn a rich golden brown.
- Add Garlic and Seasonings: Once onions are caramelized, add the finely chopped garlic, salt, and fresh thyme to the pot. Sauté the mixture for an additional 2-3 minutes to infuse the flavors.
- Add Tomato Paste: Incorporate the tomato paste and cook for 2-3 minutes until it darkens in color, which helps deepen the soup’s flavor.
- Deglaze with Wine: Pour in the dry white wine and simmer for 2-3 minutes, allowing it to reduce by half, scraping up any browned bits from the pot to enhance flavor.
- Add Worcestershire and Stock: Stir in Worcestershire sauce and beef stock, combining thoroughly. Taste the soup and adjust seasoning if necessary.
- Simmer Soup: Bring the soup to a gentle simmer and cook for 5 to 7 minutes to meld the flavors together.
- Assemble and Bake: Turn off the heat and ladle the soup into oven-safe bowls. Top each serving with the prepared croutons, then layer with shredded mozzarella and slices of Swiss cheese. Place the bowls on a baking sheet and bake in the 400°F oven for about 5 minutes until the cheese is bubbly and slightly browned.
- Serve: Carefully remove the bowls from the oven and serve the soup immediately for the best taste and texture.
Notes
- This recipe is simple yet delivers a rich depth of flavor due to the slow caramelization of the onions.
- Homemade croutons add a fresh crunch but feel free to use store-bought to save time.
- Adjust salt and seasoning according to your beef stock’s sodium content.
- Use oven-safe bowls to safely finish the soup under the broiler or in the oven.
- Perfect recipe to use up extra onions you have on hand.
Nutrition
- Serving Size: 1 serving
- Calories: 740
- Sugar: 17 g
- Sodium: 1959 mg
- Fat: 44 g
- Saturated Fat: 16 g
- Unsaturated Fat: 25 g
- Trans Fat: 0.5 g
- Carbohydrates: 62 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 64 mg
